PrintNo-Bake Keto Pumpkin Cheesecake
A simple, sugar-free, and low-carb pumpkin cheesecake perfect for fall holidays and gatherings.
- 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
Scale
- 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
Instructions
- Combine almond flour, melted butter, 2 tablespoons erythritol, and salt. Press into the bottom of an 8-inch springform pan.
- In a large bowl, beat softened cream cheese until smooth.
- Beat in pumpkin puree, powdered erythritol, pumpkin pie spice, and vanilla extract until well combined.
- Gradually beat in heavy cream until the mixture is smooth and thick.
- Pour the filling over the crust and spread evenly.
- Chill in the refrigerator for at least 4 hours, or until firm.
- 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
Find it online: https://www.purecookingjoy.com/keto-pumpkin-cheesecake/