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Creamy Keto Pumpkin Cheesecake with Almond Flour Crust

A thick slice of rich, creamy keto pumpkin cheesecake with a graham cracker crust, sitting on a white plate.
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Make a rich, creamy, and sugar-free pumpkin cheesecake that fits your ketogenic diet. This recipe uses an almond flour crust and is perfect for fall holidays.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup granulated keto sweetener (erythritol or monk fruit blend)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup powdered keto sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Prepare the crust: Mix almond flour, 1/4 cup granulated sweetener, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
  3. Reduce oven temperature to 300°F (150°C) for the baked version, or skip to step 5 for the no-bake option.
  4. Prepare the filling: Beat the softened cream cheese until smooth. Gradually add the powdered sweetener, pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until just combined; do not overmix.
  5. Pour the filling over the cooled crust.
  6. Bake for 45 to 55 minutes, or until the edges are set but the center still has a slight wobble.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  8. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before slicing.

Notes

  • For a no-bake version, chill the filling in the refrigerator for at least 8 hours until firm instead of baking.
  • Use full-fat cream cheese for the best creamy texture.
  • If you prefer cheesecake bars, press the crust into an 8×8 inch pan.

Nutrition

Find it online: https://hungryhearld.com/keto-pumpkin-cheesecake-recipe/