Keto Pumpkin Cheesecake: 6g Net Carbs!

Oh, the cozy vibes of fall! You know, that time of year when the air gets crisp, and all you want is something warm and comforting. For me, that means diving headfirst into all things pumpkin spice and creamy. For years, I thought enjoying decadent desserts like cheesecake meant saying goodbye to my keto meal plan delivery goals, especially during the holidays. Then I discovered how to make a ridiculously easy, no-bake keto pumpkin cheesecake. Seriously, it’s become my go-to for Thanksgiving and just about any other excuse I can find. Making it feels like a warm hug, and sharing it with friends and family is pure joy – exactly what I aim for here!

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Why You’ll Love This Keto Pumpkin Cheesecake

It’s a total breeze because it’s no-bake! Seriously, no oven required.

You get that amazing creamy, spiced pumpkin flavor that just screams autumn.

It’s perfectly keto, low-carb, and sugar-free, so you can indulge without the guilt.

It looks so festive with that gorgeous orange color, making it a total star for holiday gatherings.

Ingredients for Your Perfect Keto Pumpkin Cheesecake

Okay, let’s talk about what makes this keto pumpkin cheesecake so dreamy! It’s all about simple ingredients that come together to create something truly special. You’ll need:

• 1 1/2 cups almond flour (this makes for a super-fine, tender crust!)
• 1/4 cup melted butter (don’t skimp here, it binds it all together)
• 2 tablespoons erythritol (for a touch of sweetness in the crust)
• 1/4 teaspoon salt (just a pinch to balance the flavors)
• 2 (8 ounce) packages cream cheese, softened (make sure it’s truly soft, trust me on this!)
• 1/2 cup pumpkin puree (use 100% pure pumpkin, not pumpkin pie filling!)
• 1/2 cup powdered erythritol (super important for a smooth, non-gritty filling)
• 1 teaspoon pumpkin pie spice (or your favorite blend of cinnamon, nutmeg, and ginger!)
• 1 teaspoon vanilla extract (adds that lovely depth of flavor)
• 1/4 cup heavy cream (this is what makes it wonderfully rich and creamy!)
• And of course, optional whipped cream for topping – because is it really cheesecake without it?

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Crafting Your No-Bake Pumpkin Cheesecake: Step-by-Step

Making this delicious no bake pumpkin cheesecake is actually super straightforward, even if you’re not usually a baker. It’s all about getting those simple steps just right, and before you know it, you’ll have a gorgeous, creamy dessert ready to chill.

Preparing the Almond Flour Crust

First things first, let’s get that crust sorted! Grab a medium bowl and toss together your almond flour, that melted butter, 2 tablespoons of erythritol, and the salt. Give it a good stir until it’s all combined into a nice, crumbly mix. Press this evenly into the bottom of an 8-inch springform pan – I like to use the bottom of a measuring cup to get it nice and firm, making sure there aren’t any gaps!

Creating the Creamy Pumpkin Filling

Now for the star of the show – the cream cheese pumpkin dessert filling! In a big bowl, beat your softened cream cheese until it’s wonderfully smooth and creamy. Don’t rush this part; you really want to banish any lumps. Then, add in the pumpkin puree, the powdered erythritol, that cozy pumpkin pie spice, and the vanilla extract. Beat it all together until it’s beautifully combined. Finally, slowly drizzle in the heavy cream while you keep beating. You’ll see it transform into this thick, lusciously smooth texture that’s just begging to be poured over the crust.

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Chilling and Serving Your Keto Pumpkin Cheesecake

Once your filling is smooth and glorious, carefully pour it over that almond flour crust. Spread it out nice and evenly with a spatula. Now comes the hardest part: waiting! Pop the whole thing into the fridge for at least 4 hours. This is crucial for it to set up perfectly. You’ll know it’s ready when it’s firm to the touch. When it’s time to serve, lift the sides of the springform pan, and don’t forget to add a dollop of whipped cream on top – it’s the perfect finishing touch!

Tips for the Best Keto Pumpkin Cheesecake

I’ve made this keto pumpkin cheesecake more times than I can count, and I’ve learned a few little tricks along the way to make it absolutely perfect every single time. First off, make SURE your cream cheese is truly softened. I’ve rushed it before, and let me tell you, lumpy cream cheese in your filling is NOT the vibe. Leaving it out on the counter for a good hour or two is usually all it takes. Also, don’t be afraid to taste your filling before you chill it! Sweetness levels can be a personal thing, especially with sugar substitutes, so adjust that powdered erythritol to exactly how you like it. And for the perfect texture? Just be patient with the chilling process; it really does need that time to firm up like a dream.

Ingredient Notes and Substitutions for Low Carb Fall Desserts

Let’s chat a bit more about these ingredients, shall we? They’re pretty simple, but a couple of them are super important for that perfect keto pumpkin cheesecake experience. Erythritol is my go-to sweetener here because it’s a sugar alcohol that doesn’t really impact blood sugar, and the powdered version makes for a super smooth filling – no gritty texture! If you can’t find powdered erythritol, you can totally blend granulated erythritol in a magic bullet or powerful blender until it’s fine like powdered sugar.

The pumpkin pie spice is where all that warm, cozy flavor comes from. If you don’t have a pre-made blend, just mix up your own with cinnamon, nutmeg, ginger, and a pinch of cloves. For the crust, almond flour is fantastic for that gluten-free and low-carb goodness, but you could also try a pecan flour crust if you’re feeling adventurous! Just remember, these swaps might slightly change the flavor or texture, but that’s part of the fun of experimenting!

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Frequently Asked Questions about Keto Pumpkin Cheesecake

Can I make this keto pumpkin cheesecake ahead of time?

Absolutely! This is one of my favorite things about this no bake pumpkin cheesecake. It actually needs to chill for at least 4 hours to set properly, so making it the day before is perfect. It keeps wonderfully in the fridge!

What is the net carb count per serving for this recipe?

For this particular keto pumpkin cheesecake, you’re looking at roughly 8g of total carbohydrates per serving, with about 2g of that being fiber. That means it’s around 6g of net carbs per slice, which is fantastic for keeping things keto-friendly!

Can I use a different sweetener instead of erythritol?

You sure can! If erythritol isn’t your favorite, feel free to swap it out for another keto-friendly sweetener like xylitol (just be careful if you have pets, as it’s toxic to them!) or a monk fruit/erythritol blend. You might need to adjust the amount slightly to reach your desired sweetness for this cream cheese pumpkin dessert.

How long does this keto pumpkin cheesecake last in the fridge?

This keto pumpkin cheesecake stays delicious in the refrigerator for up to 3-4 days. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container to keep it fresh and prevent it from absorbing any other fridge odors.

Nutritional Information

Just a heads-up, this nutritional info is an *estimate* because ingredients can vary a bit! For one slice of this delightful keto meal plan delivery cheesecake, you’re looking at about:

• Calories: 350
• Fat: 32g
• Protein: 6g
• Total Carbohydrates: 8g
• Fiber: 2g
• Net Carbs: 6g
• Sugar: 3g

It’s amazing how we can enjoy such a rich treat while sticking to our low-carb goals!

Enjoying Your Sugar-Free Desserts

I really hope you give this amazing sugar free desserts recipe a try! Knowing how much joy simple, delicious food brings is why I started this blog, and I’d absolutely love to hear what you think about this cheesecake. Snap a pic, tag me, or just drop a comment below – your feedback makes my day!

No-Bake Keto Pumpkin Cheesecake

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A simple, sugar-free, and low-carb pumpkin cheesecake perfect for fall holidays and gatherings.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 0 min
• Total Time: 4 hr 20 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Low Calorie

Ingredients

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• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons erythritol
• 1/4 teaspoon salt
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup pumpkin puree
• 1/2 cup powdered erythritol
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• Optional: Whipped cream for topping

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Instructions

1. Combine almond flour, melted butter, 2 tablespoons erythritol, and salt. Press into the bottom of an 8-inch springform pan.
2. In a large bowl, beat softened cream cheese until smooth.
3. Beat in pumpkin puree, powdered erythritol, pumpkin pie spice, and vanilla extract until well combined.
4. Gradually beat in heavy cream until the mixture is smooth and thick.
5. Pour the filling over the crust and spread evenly.
6. Chill in the refrigerator for at least 4 hours, or until firm.
7. Serve topped with whipped cream if desired.

Notes

• For a gluten-free option, ensure your almond flour is certified gluten-free.
• Adjust sweetener to your preference.
• This cheesecake is best served chilled.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 3g
• Sodium: 200mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg