Can’t decide between pumpkin pie or cheesecake? You don’t have to! This Keto Pumpkin Cheesecake combines the best of both with no added sugar. With only 12 net carbs* per huge slice, it won’t blow your diet this Thanksgiving.
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This year is our family’s first Very Keto Thanksgiving, and I’m so excited to share some super tasty recipes with you that they’ll never know are keto or low carb.
Cheesecake has always been very near and dear to my heart (and stomach), so it’s only fitting I share this Keto Pumpkin Cheesecake first.
My pickiest eater gobbled up a whole slice in record time and raved about how delicious it was. I’ve never seen her eat something so fast, period.
Are you looking for other healthy fall-ish, Thanksgiving recipes? Check out these as well.
- Paleo and Whole30 Slow Cooker Turkey Breast with Orange and Thyme
- Paleo and Whole30 Pumpkin Spiced Chili
This Keto Pumpkin Cheesecake recipe makes a very thick cake. I’d recommend splitting it into 16 servings instead of eight if your’e really watching your macros, bringing the total net carbs down to only six.*
Keto Pumpkin Cheesecake, Low Carb, No Added Sugar
Ingredients
Special Equipment
- 8- inch springform pan
- Roasting pan for hot water bath
- Stand mixer A hand mixer will work as well.
Crust
- 15 oz. walnuts ground finely in a food processor
- 4 tbsp. erythitrol
- 2 tsp. pumpkin spice
- 4 tbsp. unsalted butter melted
- 1 large egg beaten, room temperature
- 1 tsp. vanilla extract
Filling
- 4 8 oz. packages cream cheese, softened
- 1 c. erythitrol
- 1/3 c. + 4 tbsp. heavy cream
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- 3 large eggs
- 1 tsp. pumpkin spice
- 1 c. pumpkin puree
Instructions
Crust
- Preheat oven to 325°F.
- Mix dry ingredients: ground walnuts, erythitrol and pumpkin spice.
- In a separate bowl, beat the egg.
- Add butter and vanilla to bowl with the egg and mix well.
- Add the wet ingredients to the dry ingredients and mix well.
- Grease the pan with butter.
- Add the crust mixture to the springform pan and use your fingers or a flat-bottomed glass to spread the mixture thinly over bottom and sides of the pan.
- Bake at 325°F for 10 minutes and then set aside to cool.
Filling
- Beat the cream cheese, erythitrol, 1/3 c. heavy cream, vanilla and salt until well blended.
- Add the eggs one at a time while blended on low, ensuring each egg is well blended before adding another.
- Pour the batter over the crust in the pan.
- Mix the pumpkin puree with 4 tbsp. heavy cream until smooth. Drop spoonfuls into the pan evenly and swirl with a knife.
- Make a hot water bath. Wrap the springform pan with aluminum foil so no water can get in. Fill a roasting pan with enough hot water to reach halfway up the springform pan. Add the springform pan to the roasting pan and place into the oven.
- Bake for 55-60 mins or until outer two-thirds of the cake is set. Open the oven door slightly, allowing the hot air to release slowly. Prop it open with a wooden spoon if necessary.
- Let cheesecake cool completely before removing the sides of the pan. Refrigerate at least four hours or overnight before serving.
Pin-worthy Keto Pumpkin Cheesecake graphic ———->
*A Note on Nutrition Facts
I am not a nutritional expert. Nutritional information for this recipe is provided as a courtesy and is only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol carbs are not included in the nutritional information as it has been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols.
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