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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!
If you love pumpkin everything this time of year, be sure to check out my keto pumpkin roll, healthy keto pumpkin spice latte, or low carb keto pumpkin cookies.
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!
Why You’ll Love This Keto Pumpkin Cheesecake Recipe
- Warm pumpkin spice flavor
- Smooth, creamy texture
- Buttery crust
- Easy, natural ingredients, with no sugar or sugar alcohols
- 15 minutes prep
- 4.4g net carbs per slice
- Impressive fall dessert for Thanksgiving or Christmas!
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.
Storage Instructions
- 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.
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Ingredients
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Almond Flour Cheesecake Crust
Pumpkin Cheesecake Filling
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper. (You can also try greasing well, but parchment works best.)
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In a large bowl, stir together the almond flour, collagen, and Besti.
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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.
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Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for 5 minutes.
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Let the crust cool for at least 20 minutes.
Filling:
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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.
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Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla.
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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.)
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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:
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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.)
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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.
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Refrigerate cheesecake for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
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If desired, serve with keto whipped cream and/or a sprinkle of cinnamon.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Related Easy Recipes
Recipe Notes
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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166 Comments
Kristeen
1Loved this!!! Big hit with the family and friends. I was asked to try adding sour cream or nutmeg next time.
Az Anna
0Can I use vanilla collagen protein powder? I don’t have any unflavored.
Wholesome Yum D
0Hi Az, Yes, that would work.
Az Anna
0Great! Thanks! Will be making this tonight!!!
Ross
0Yumm
Wren H-T
0Light and pleasant, a great combo of pumpkin pie and cheesecake, and by some freak act of luck this is the first cheesecake a haven’t overcooked. I didn’t have collagen for the crust and I would make it thinner and/or sweeter next time just because of my personal preference.
Gg
0I served this at Christmas dinner and no one knew it was low carb. It was a hit.
quincy
0I made this recipe for thanksgiving, it was a hit! no one realized it was sugarfree until after I told them. my only change was pretty much tripling the amount of spices, it was a little too bland for me with the recommended amount. other than that, this recipe is a banger and super super delicious! thank you!
quincy
0Also, I didn’t add the collagen because I didn’t have it and it was still great.
Nicky D
0Best keto cheesecake I ever made.
Rikesha
0Hi Maya
I made this for my church Thanksgiving this past Sunday. However, the crust somehow burnt. I followed the recipe to the T. I baked it at 350 degrees for 5 minutes & then the cheesecake at 350 degrees. The temperature is not given for baking the cheesecake, so I went with the same as for the crust. If not for the burnt crust, I would have given a 5 star rating.
Wholesome Yum D
0Hi Rikesha, To prevent the crust from burning, you may want to use a water bath.
Laura
0Just made this for the 2nd time this week for Friendsgiving & Thanksgiving. Using a little less collagen peptides in the crust because it was too hard to cut the first time. Served with homemade Keto Whipped Cream & got tons of compliments!!
Bernadette
0In researching different recipes, I find yours at 12 servings calls for ~3 eggs, where other recipes call for 6 eggs, why such a difference?
Also, as an FYI, I adjusted the number of servings to 12, but when I go to print it defaults to 18 servings, and will not adjust down the ingredients for just 12 servings.
Wholesome Yum D
0Hi Bernadette, I have tested this recipe and prefer it with only 3 eggs. You can now adjust the servings on the print page and the ingredient amounts will reflect the changes.
Chas
0Is powdered Beef Gelatin a suitable substitute for Collagen Peptides?
Maya | Wholesome Yum
0No, this is not recommended, as the crust will be gummy.
Robert Pleasanton
0I just made this tonight Maya. I’m looking forward to trying it as it tasted delicious as I was making it and smells amazing. This may be a dumb question but can I freeze it until Thanksgiving?
Wholesome Yum D
0Hi Robert, Yes, this can be frozen.
Vanessa
0How long does this stay good in the refrigerator?
Wholesome Yum D
0Hi Vanessa, Store covered in the refrigerator for up to 5 days.
Charlsa
0Can I make this in a muffin pan like your keto mini cheesecakes?
Wholesome Yum D
0Hi Charlsa, That should work for you.
Bethany
0Can you make this without the crust?
Wholesome Yum D
0Hi Bethany, I would not recommend making this pie without a crust.
Wren H-T
0I always make pumpkin pie and cheesecake without the crust and it works out just fine (some more browned/caramelized/harder parts on the edges especially on top on an angled dish), so I don’t see why not. I use a nonstick metal spring form pan with a glass bottom or a glass pie pan so that it’s not sitting in metal to store in the fridge, make sure you grease the glass or it will stick.
MRS MACIAS
02 Questions:
1.) what size dish is needed round or square size?????
2.) is this ingredient necessary for the crust “1/2 cup collagen peptides”?
Thank you.
Wholesome Yum D
0Hi, You need a 9 inch springform pan and yes, that ingredient is necessary for the crust.
Joanne Meadows
0Hi can I make this cheesecake without the crust?
Wholesome Yum D
0Hi Joanne, I have never tried that, but if you do, please let me know the results.
Tonya
0What is the collagen in the crust for?
Wholesome Yum D
0Hi Tonya, The collagen makes a more sturdy crust without the need for flour.
Jessica
0You’re my hero! I needed something “pumpkin” to make for my husband but it needed to be keto and this was a hit! Thank you!
Kristen
0I went on a Keto diet this summer and thought this was something I would have had to have given up, but with your recipe, I can still have pumpkin cheesecake while staying keto.
Caroline Y
0The absolute BEST! It was gone within minutes, such a huge hit and no one knew it was sugar free.
Valerie
0I haven’t tried this recipe but was wondering about the allulose sweetener. I have used a different brand in the past and it caused severe bloating and MAJOR discomfort. Do different brands very with this result? I am hesitant to try anything allulose because that was very very unpleasant.
Maya | Wholesome Yum
0Hi Valerie, Most people tolerate allulose much better than other sugar substitutes (such as erythritol), but everyone is different. Sometimes it’s a matter of how much is used, so if a recipe uses A LOT of allulose, it’s more likely to cause discomfort if you’re one of the rare people that is sensitive to it. You could try this recipe with an erythritol-based sweetener if you tolerate that better, but the texture is definitely better (smoother and less dry) using Besti, so another option might be to use Besti but use less than the recipe calls for.
Julia
0I’ve made this cheesecake in the past and the cake itself turns out sooo goood. I like the changes without using Erithytol, I can’t stand that cooling feeling on my palette. And the whey protein for the crust. The cake was just the right taste and texture. It did get a little stuck around the edges and when I went to run the knife around it the cake started to break a bit, so I did it only on one side. I cooked the cake for about 32 min and it was fine. The crust however was an epic fail. I probably should have kept and eye on it knowing that almond flour is delicate. Baking the crust for 12-15 min is way too long especially since we are putting it back in the oven for another 30+mins. Next time I’ll probably bake it for 8-10 min
April
0I used two other allulose brands of sweetener I had on hand and I used whey protein. The crust cooked in 10 minutes in my oven slightly browning at the edges. I used my stand kitchen aid mixer to assemble the pumpkin cheesecake filling. The flavor is delicious I used my own spices 1 t cinnamon (1/2 t + 1/2 t) then i added 1/4 t ground ginger and 1/4 t Penzey’s apple pie spice because I wanted a hint of cloves but not a whole 1/4t. My pumpkin mixture gained so much height by mixing at speed 2. Thanks for the recipe!
Juanetti Yester
0Awesome and the recipe is easy to make.
Patricia Weese
0This was INSANELY good!! Thank you!!
Cathy Hatch
0Scrumptious! Everyone loved it! Thanks for all your great recipes and advice!!
Sandra
0It was a big hit at Thanksgiving whether on Keto or not.
Kelly
0You don’t mention 40-50 minutes at what temperature? Still 350 degrees? Help! in the middle of baking and I don’t want to mess this up!
Wholesome Yum D
0Hi Kelly, Yes, continue baking at 350 degrees.
Dianne
0Made this cheesecake for my book club. It was a real hit! Everyone was impressed since it was not only delicious but sugar and gluten free. Followed the recipe except for the allulose (monk fruit/erythritol worked well). I also put a pan of hot water on the rack below to prevent cracking. Turned out perfectly. Love all your recipes Maya!
Marcia
0Can I substitute the collagen with ground pecans?
Wholesome Yum D
0Hi Marcia, The collagen powder acts as a binder in baking, similar to the gluten (also a protein) found in wheat flour. It makes for a more sturdy crust. I have not tested this recipe with ground pecans but you could simply add more almond flour in place of the collagen peptides.
Shannon
0Hi, I am trying to find a good substitute for almond flour. My son is allergic to almonds and walnuts. I do use coconut flour in a lot of things but the texture is off.
Wholesome Yum D
0Hi Shannon, Coconut flour is not always the best substitute for almond flour. Flours that can be substituted for almond include sunflower seed flour and macadamia flour. I suggest consulting a healthcare professional if allergies are a concern.
Amy
0This was very good. To save carbs I did not use a crust, just the filling and it was great in a 9” glass pie pan. I was hesitant to add pumpkin pie spice to the mix as I don’t like a strong flavor. I went light on it and the pie was a little bland (my error) so I sprinkled cinnamon and the pumpkin spice on top once the pie was cooled and I tasted it. It was delicious. I will definitely make again and did not miss a crust. Topped with whipped cream.
Amy
0Forgot to mention I cut the recipe in half, just needed a small cheesecake. Used 2 eggs. Regular recipe portion would not fit in 9” pie pan.
Mariah
0I have made this so many times already & love it so much. Nobody can tell that it’s keto & sometimes don’t believe me when I tell them that it is. I prefer this crust to all the other keto cheesecake crusts I have made. If I wanted to make the crust in individual tart pans & fill it with a banana cream, do you think it would work well?
Wholesome Yum M
0Hi Mariah, Yes, that should work just fine. Enjoy!
N Ewcust
0You have a wonderful site, thanks for all the free content.
Cheesecake crust recipe questions:
Why is the sweetener used different in your classic, pumpkin, and blueberry cheesecake recipes? Is it the result of experimentation over time (and the availability of newer products)? Which would you recommend for someone very sensitive to the aftertaste of non-sugar sweeteners? Thank you for your help.
Wholesome Yum M
0Hi N Ewcrust, The sweeteners vary according to what works best in the recipe. If you are sensitive to sweeteners, then the best choice is allulose. It has no aftertaste and behaves the most like real sugar. I recommend using Besti Monk Fruit Allulose Blend as a great all-around sweetener.
M. E. Ryan
0I used this as a base recipe, but added cocoa powder to the crust. I added sugar-free chocolate chips to the cheesecake and topped it with a sugarfree chocolate ganache. Big hit with the family!
IAmZeenYa
0This is the absolute and most delicious Wholesome Yum Desert Recipe I have made to date. I made it for Thanksgiving Dinner and getting ready to make it again for Christmas Dinner.
Deb Seeley
0So delicious. Thank you for this amazing recipe. Any suggestions if I’d like to make it into individual cupcake sized (muffin tin) portions?
Wholesome Yum M
0Hi Deb, Definitely use cupcake liners and pay close attention to make sure they don’t over bake. Remember that you want to pull your cheesecakes while they are still jiggly in the center, this can go quickly when baking in a smaller size pan like individual cupcakes.
Meredith
0Made this tonight for thanksgiving! Used a different crust recipe but followed your cheesecake recipe and it was delicious!! You would never know that it was “sugar free”!!
Kathleen May
0I forgot the eggs. Will it affect the flavor?
Maya | Wholesome Yum
0Hi Kathleen, It won’t affect the flavor much, but unfortunately it won’t set.
Marcia
0I can’t wait to try this one! But I must admitt all your recipes are wonderful. I have made the Keto Pumpkin roll 4 times and my husband and friends can’t get enough of it! Your recipes never disappoint our palate! Love them!
Lori Copeland
0Do I need a springform pan or will any kind work?
Wholesome Yum M
0Hi Lori, Some other readers have had success using a pie plate, but a springform really is the best for the volume of filling and for easy removal.
Angela
0I have had good luck lining a regular 9 inch cake pan with parchment- the sides and the bottom.
Kari B
0This is so good, will definitely make it again. I ordered the collagen from Amazon. The only problem is limiting myself to one piece, lol
Angela M
0I’d really like to make this but I do not have the collagen peptides or whey protein. Is there a substitute I can you or another crust?
Wholesome Yum M
0Hi Angela, No problem! Feel free to substitute with a neutral protein powder or simply add more almond flour in place of the collagen peptides. Enjoy!
Beth
0I loved this recipe. It was easy to make and delicious. My non-keto friends who were with me loved it sooooo much that they each took a piece home with them too! It’s a winner!
Rayna
0This pumpkin cheesecake is absolutely amazing. I gave some to my mom & dad & they loved it. They are both not keto & my father is super picky with his sweets. Especially cheesecake & he loved it. Super simple to make. I plan on making this for Thanksgiving. Thanks so much for sharing this incredible recipe.
Steven Fausz
0I do not have allulose but I do have swerve and powdered swerve. What amounts should I use in substitution?
Wholesome Yum M
0Hi Steven, Please use the powdered version. You can find out exactly how much you will need with this Sweetener Conversion Calculator.