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Keto Pumpkin Cheesecake Recipe
Yaidy Santiago
Who knew a flourless pumpkin dessert could be so amazing?! With only 3 net carbs you'll be blown away by this keto pumpkin cheesecake's taste.
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Prep Time
15
mins
Cook Time
1
hr
5
mins
Resting Time
1
hr
Course
Dessert
Cuisine
gluten free, keto, lowcarb, refined sugar free
Servings
9
Ingredients
Crust
1
cup
almond flour
1/4
cup
monkfruit sweetener
1/3
cup
unsalted butter
melted
1
tsp
cinnamon
1/2
tsp
ground nutmeg
1/2
tsp
ground allspice
Filling
11
oz
cream cheese
softened
2
large
eggs
1/2
cup
pumpkin puree
1/4
cup
monkfruit sweetener
1/2
tsp
cinnamon
1/2
tsp
ground allspice
1/2
tsp
ground nutmeg
1/4
tsp
baking powder
Instructions
Preheat the oven to 350F
Place all the crust ingredients in a bowl. Mix with a rubber spatula until is all combined.
Prepare an 8x8 inch pan with parchment paper. Spread the dough on the bottom until is evenly flat.
Place the crust in the oven for 20min.
Mix all your filling ingredients in a bowl with an electric mixer or a food processor until all is well combined.
Take your crust out of the oven and pour the filling mixture on top.
Place the pan in the oven for 40-45 minutes or until the center is slightly firm. Let it cool for 1 hour before cutting. Enjoy!
Notes
3 net carbs
per serving
Keyword
cheesecake, fall, flourless, pumpkin, thanksgiving