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This low carb keto pumpkin cheesecake is a fall-focused spin on my classic sugar-free cheesecake. It has all the sweetness and creamy filling, plus the added rich flavor of pumpkin and warm spices. It’s a dessert so impressive, nobody will guess it’s a sugar-free pumpkin cheesecake!
Ingredients make a big difference in helping this keto pumpkin cheesecake taste like a traditional recipe. I only use Besti Monk Fruit Allulose Blend (crystallized and powdered) for the best crust and smooth filling — see ingredient notes below for why these work best.
Wholesome Yum Blanched Almond Flour blended into the crust helps keep every bite gluten-free, and tastes buttery, just like a flour-based crust. Try them and taste the difference!
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto pumpkin cheesecake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Almond Flour Crust:
- Wholesome Yum Almond Flour – With a fine grind and buttery flavor, it makes the perfect flour substitute for a classic cheesecake crust.
- Collagen Peptides – Makes a more sturdy crust without the need for flour, and keeps this sugar-free pumpkin cheesecake recipe gluten free, too. Plus, you get the benefits of collagen in your dessert!
- Besti Monk Fruit Allulose Blend – Adds naturally sweet flavor that tastes just like sugar, all with 0 net carbs added. You can substitute a different keto sweetener, but the texture come out more dry with most other options. (Check the sweetener conversion chart for amounts if you still want to use something else.)
- Unsalted Butter – I prefer the flavor of grass-fed butter, but your favorite unsalted variety will work. Coconut oil or ghee would also substitute nicely.
- Vanilla Extract – If you can use a high-quality vanilla, it makes a huge difference!
VARIATION: Want to replace the collagen or almond flour?
You can easily substitute collagen with unflavored whey protein powder.
Avoid substituting the almond flour cup-for-cup with other keto flours, such as coconut flour, since they will make the crust too dry. If you need an alternative for the crust, check my keto cheesecake post for other options (including how to make it with no crust, for crustless keto friendly pumpkin cheesecake).
Low Carb Pumpkin Cheesecake Filling:
- Cream Cheese – I recommend full-fat cream cheese for the richest flavor, but any variety will work.
- Pumpkin Puree – Be sure to get the kind that has only pumpkin — not pumpkin pie filling, which has sugar and other ingredients added.
- Besti Powdered Monk Fruit Allulose Blend – Unlike other sweeteners, this one dissolves effortlessly into the keto pumpkin cheesecake filling, and also locks in moisture, keeping every bite smoother and softer. Other brands tend to crystallize when you store them and can lead to a gritty texture, or a cooling effect.
- Eggs – Use whole, large eggs.
- Pumpkin Pie Spice – A rich spice blend of cinnamon, nutmeg, ginger, cloves, and allspice. Although you can find store-bought varieties (I like this one), you can also make homemade pumpkin pie spice in minutes!
- Cinnamon – For additional spiced flavor.
- Vanilla Extract
How To Make Low Carb Pumpkin Cheesecake
This section shows how to make pumpkin cheesecake keto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make crust. In a large mixing bowl, stir dry ingredients for crust together. Whisk melted butter and vanilla together, and add to dry ingredients (crust will be crumbly).
- Bake. Press into a springform pan lined with parchment paper. Bake until golden, then set aside to cool completely.
- Make low carb pumpkin cheesecake filling. Use an electric mixer to beat cream cheese and powdered sweetener together until fluffy.
- Add pumpkin and spices. Beat in pumpkin puree, pumpkin pie spice, cinnamon and vanilla.
- Add eggs. Beat in the eggs, one at a time, keeping the mixer at low to medium speed.
- Pour and bake. Transfer the cheesecake mixture to the pan over the crust. Smooth the top with a spatula. Bake the keto pumpkin cheesecake until the center is nearly set, but still jiggly.
- Cool. If cheesecake edges are stuck to the pan, run a knife along them to loosen (but do not remove the cake from the pan yet). Cool to room temperature.
- Chill to set. Refrigerate the pumpkin keto cheesecake until completely set, before removing the springform pan edge and slicing.
Tips For The Best Keto Pumpkin Cheesecake
Even though this keto pumpkin cheesecake recipe is pretty straightforward, some people are concerned about cracks. This can happen with sudden temperature changes. Here are some tips to prevent it:
- Use room temperature ingredients. It reduces the sudden change in temperature when the cheesecake goes into the oven, and also prevents your filling from being lumpy.
- Avoid over-baking. Like any cheesecake, low carb pumpkin cheesecake will crack if you bake it too long, plus the texture will be ruined. Remember that it should be jiggly like jello — not fully set! — when you take it out of the oven. It will set while chilling in the fridge..
- Use a water bath if you want to be extra careful. I never do this, but it’s an option. A water bath makes the cheesecake temperature rise more gradually in the oven, reducing the chance of cracking. If you want to use a water bath, line the outside of the springform pan with foil, fill a bigger pan with water halfway, and place the foil lined pan into it. Bake as usual.
- Cool cheesecake on the counter before chilling. If you chill it right away, it will contract too rapidly and crack. Besides, you never want to put something hot into the fridge, which can lower the temperature in your fridge temporarily.
- Store: Keep this low carb pumpkin cheesecake recipe covered in the refrigerator for up to 5 days. If you serve with sugar-free whipped cream, wait to add it until serving.
- Freeze: Wrap cheesecake (whole or in slices) in plastic wrap, followed by foil. Freeze for 1-2 months. Thaw in the refrigerator overnight before serving.
More Keto Pumpkin Recipes
Love pumpkin? Keep every bite sugar free with these mouthwatering pumpkin keto desserts!
Tools To Make Sugar-Free Pumpkin Cheesecake
- Hand Mixer – The easiest way to make this recipe for keto pumpkin cheesecake. I have this one and it’s compact, with storage for the attachments.
- Springform Pan – The perfect size for this cheesecake, and makes for easy removal.
- Icing Spatula – Makes a perfectly smooth top on this no sugar pumpkin cheesecake.
Low Carb Keto Pumpkin Cheesecake Recipe
Low Carb Keto Pumpkin Cheesecake
An ultra decadent low carb keto pumpkin cheesecake! This sugar-free pumpkin cheesecake recipe uses easy ingredients for an impressive dessert.
Recipe VideoTap on the image below to watch the video.
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Almond Flour Cheesecake Crust
Pumpkin Cheesecake Filling
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a large bowl, stir together the almond flour, collagen, and Besti.
In a small bowl, whisk together the melted butter and vanilla. Stir the mixture into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for 5 minutes.
Let the crust cool for at least 20 minutes.
Meanwhile, in another large bowl, use a hand mixer at low to medium speed to beat the cream cheese and powdered Besti together, until fluffy.
Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla.
Beat in the eggs, one at a time. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Pour the filling into the pan over the cooled crust. Smooth the top with a spatula. (Use a pastry spatula for a smoother top if you have one that fits into the pan.)
Bake keto pumpkin cheesecake for 40-50 minutes, until the center is almost set, but still jiggly when you gently shake the pan (like jello). (If you want to be extra careful to avoid cracks, you can bake in a water bath by placing the springform pan into a larger pan with tall sides and fill the larger pan with water, halfway up the sides of the springform pan.)
Remove the cheesecake from the oven. Run a knife around the edge. (But, do not remove the springform edge just yet.) Cool the cheesecake in the pan on the counter to room temperature.
Refrigerate cheesecake for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
If desired, serve with keto whipped cream and/or a sprinkle of cinnamon.
Last Step: Leave A Rating!
Serving size: 1 slice (1/16 of recipe)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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