Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Pumpkin Cheesecake Has 9 Grams Of Protein Per Slice
This keto pumpkin cheesecake is a cozy, fall twist on the low carb cheesecake that I’ve made for years. It has the same sweet, creamy filling as my original, but with pumpkin puree and warm spices that make it perfect for the season. Here’s why this sugar free pumpkin cheesecake is one of my go-to keto dessert recipes every fall:
- Sweet, creamy filling with a warm pumpkin spice flavor – The filling is definitely the best part. It’s rich and silky smooth, with plenty of real pumpkin and pumpkin pie spice.
- Buttery almond flour crust with extra protein – I had this idea of adding collagen to the crust long before protein-packed treats were a thing! It’s a lot like an almond flour shortbread cookie, but with a protein boost.
- Keto friendly + high protein – This low carb pumpkin cheesecake has just 4.4 grams net carbs per slice, but even more impressive is that it has 9 grams of protein! Plus, it’s gluten free.
Although this keto pumpkin cheesecake only takes about 15 minutes to prep, it looks and tastes like a bakery masterpiece. It always steals the show for fall holidays. Make it with me, and taste how rich and creamy sugar free can really be!
“This is the best! Made it for Thanksgiving. My son was reluctant to try, but when he tasted it he was surprised how good it was. This is a simple recipe that goes together quickly.”
-Nancy
Ingredients & Substitutions
Here I explain the best ingredients for my keto pumpkin cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour Crust:
- Wholesome Yum Almond Flour – I use this one because it’s super fine and gives the crust that soft, buttery texture that reminds me of shortbread. I wouldn’t swap it 1:1 with coconut flour since that would make it too dry. If you need another option, check out the crust variations in my keto cheesecake post.
- Collagen Peptides – I mostly added this for extra protein, but it also helps with structure. Other types of protein powder should work, too.
- Besti Monk Fruit Allulose Blend – My go-to sweetener that keeps the texture soft and buttery instead of dry, which can happen with other low carb sweeteners. If you decide to use something else, check my sweetener conversion chart for the amount.
- Unsalted Butter – If you’re dairy free, you can use coconut oil or even ghee.
- Vanilla Extract
Keto Pumpkin Cheesecake Filling:
- Cream Cheese – I always use full-fat cream cheese for the richest flavor and creamiest texture. You can use light, but it won’t be as smooth or decadent.
- Pumpkin Puree – Make sure you grab 100% pure pumpkin, not pumpkin pie filling — that one has sugar and spices added. I usually get canned for convenience, but homemade works great.
- Powdered Besti Sweetener – While the crust sweetener can be flexible, I highly recommend sticking to this one for the filling. Besti is the only one that will dissolve easily and not crystallize, so that your sugar free pumpkin cheesecake turns out silky smooth and not grainy. Other sweeteners (including other brands of monk fruit, stevia, erythritol, etc) can leave a gritty texture after chilling, plus a cooling aftertaste.
- Eggs – For binding. I don’t recommend substitutes here.
- Cozy Fall Spices – I like making my own pumpkin pie spice with cinnamon, nutmeg, ginger, cloves, and allspice. Feel free to use store-bought. I also add an extra pinch of cinnamon to make the pumpkin pop.
- Vanilla Extract
How To Make Keto Pumpkin Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the crust dough. In a large bowl, mix together the dry ingredients (almond flour, collagen, and Besti). Whisk the melted butter and vanilla, then stir in until combined. It should look a little crumbly.
- Bake the crust. Press the crust into a parchment-lined springform pan and bake until lightly golden. Cool completely before adding the filling.
- Make the filling. Use a hand mixer to beat the cream cheese and powdered Besti together, until smooth and fluffy.
- Add the pumpkin and spices. Mix in the pumpkin puree, spices, and vanilla, until the batter is smooth and thick… and smells like fall.
- Beat in the eggs. I add them one at a time, keeping the mixer at low to medium speed. The batter should be medium thickness and creamy.
- Bake the filling. Pour the sugar free pumpkin cheesecake mixture over the crust and smooth out the top with a spatula. Bake until the center looks almost set, but still has a little jiggle.
- Let it cool. Once it is out of the oven, run a knife around the edge if it’s sticking, but don’t remove the pan yet. Let it cool on the counter until it reaches room temperature.
- Chill to set. Refrigerate your keto pumpkin cheesecake until firm, then remove the springform edge and slice. I’m not much of a decorator, but I like sugar-free whipped cream and an extra dusting of cinnamon for serving.
My Recipe Tips
- Use room temperature ingredients. Cold cream cheese, pumpkin, or eggs can make the batter lumpy and cause temperature shock when it hits the oven. I just let everything sit out while I prep the crust.
- Line the pan for easy release. Even if you’re using a springform pan like I do, parchment on the bottom makes sure nothing sticks and helps you lift the cheesecake neatly onto a serving plate. I use these precut parchment circles that save time!
- Don’t overmix. Beating the batter too much or too fast can add too much air, which can cause cracks, air bubbles, or a slightly spongy texture instead of that smooth, dense low carb pumpkin cheesecake feel.
- Pull the keto pumpkin cheesecake out when it’s a little jiggly in the center, not totally set. Shake the pan gently and look for a jiggle kind of like jello — that means it’s done. It will fully set when it cools and then in the fridge. If you wait for it to fully set in the oven, it’ll be dry and crack!
- Why does my pumpkin cheesecake have cracks? It usually happens from overbaking or cooling too fast. See my tip above for when to remove it from the oven, and make sure it cools completely before placing in the fridge. I don’t usually bother with a water bath, but if you want to be extra careful, it can help. Just wrap your pan in foil, set it inside a bigger pan with some water, and bake as usual.
- Chill overnight if you can. Technically, a few hours is enough, but I always chill my sugar free pumpkin cheesecake overnight. The texture firms up better, the flavors deepen, and it slices more cleanly.
- Want a little crunch on top? Sprinkle chopped walnuts, pecans, or almonds over the cheesecake before serving. It adds the perfect bit of texture to balance all that creamy pumpkin filling.
Keto Pumpkin Cheesecake (High Protein)
My low carb keto pumpkin cheesecake has a classic creamy texture, cozy pumpkin flavor, and 9 grams of protein per slice. So easy & impressive!
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust
Pumpkin Cheesecake Filling
Instructions
Tap on the times in the instructions to start a kitchen timer.
Crust:
-
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.)
-
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.
Filling:
-
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:
-
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips: Check out my recipe tips above to help you bake the creamiest keto pumpkin cheesecake, prevent cracks, and get that perfect smooth, rich texture.
- Storage: I keep this cheesecake covered in the refrigerator, and it stays fresh for up to 5 days. If you’re topping it with whipped cream, wait until right before serving.
- Freeze: Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Pumpkin Cheesecake
More Easy Keto Pumpkin Recipes
If you loved this low carb pumpkin cheesecake, try a few more of my easy keto pumpkin recipes to keep the fall flavors going:
215 Comments
Khristina Haan
0I made this last week as a “trial run” for Thanksgiving next week! Took it to our neighbors and they could not believe it was Keto. It was easy and delicious! I am making it for sure for the whole family!
Maya | Wholesome Yum
0I am so happy to hear that, Khristina! Thank you for stopping by!
Julia
0Do you know if these would still be just as delicious is made in muffin tins as mini cheesecakes? I’m sure baking time would vary just not sure by how much
Maya | Wholesome Yum
0Hi Julia, Yes, you can make it in muffin tins instead. The baking time would be a lot less, but I haven’t tried it to say how long.
Denise
0Will this keep 4 or 5 days?
Maya | Wholesome Yum
0Hi Denise, Yes, it will!
Brenda
0What are the macros for crustless version?
Maya | Wholesome Yum
0Hi Brenda, Sorry, I don’t have those macros separately. You can enter the ingredients you used into an online calculator if you’d like. Keep in mind many don’t exclude the sweetener even though these shouldn’t be included in net carb counts.
Georgette
0Thank you so much for sharing this. I’m excited to try it and have two questions.
1. Can I use a different collagen?
2. Can I use Swerve confectioners sugar?
Thanks again!
Maya | Wholesome Yum
0Hi Georgette, Yes, you can use Swerve. I haven’t tried a different brand of collagen to say if that would work.
Lis
0Can I use Vegan or dairy-free cream cheese for this and what are the portions (if you know/can you help)?
Maya | Wholesome Yum
0Hi Lis, Sorry, I haven’t tried it with vegan/dairy-free cream cheese. If it does work, the amount would be the same as regular. Please let me know how it goes if you try it!
Amlia Campbell
0Maya, I have a pumpkin roll recipe. Can I substitute almond flour or coconut flour for the all purpose flour. Yeast is involved. Amelia Campbell
Wholesome Yum
0Hi Amelia, both these flours are very different from wheat flour, so I can’t suggest a perfect substitution here. However, you might enjoy my low carb pumpkin bars, which have very similar flavors!
Trixie
0Can’t figure it out!!! Your conversion chart is fine if you compare to SUGAR but you use erythritol and I want to use a stevia erythritol blend. How do I convert that?
Maya | Wholesome Yum
0Hi Trixie, We have a conversion calculator so it does it all for you. Just enter the sweetener you’re trying to convert from and the one you have, and it will tell you how much to use. Here is the low carb sweetener calculator.
Cleny
0What did you use for the whipped cream?
Maya | Wholesome Yum
0Hi Cleny, I just whip heavy cream plain, as I like it unsweetened in contrast to the sweet pie. But you can also whip it with a powdered sugar-free sweetener if you want it sweet.
Sherl von Dohren
0I have a question about erythritol. The crust calls for erythritol and the custard calls for powdered erythritol. I understand the difference and how to powder. My question is about the powdered erythritol. Do you measure out the quantity that the recipe calls for and then powder it or do you powder it and then measure for the recipe?
Sue
0Totally understand your question. I have a great “coffee” grinder that I use to power erythritol but I have always added monk fruit or worse… ugh an artificial sweetener. But I have decided to just stick with erythritol. So my question as well is, do you measure the granulated then powder or powdered 1 to 1. I looked at your conversation (which was totally comprehensive and so appreciated!!!) but I couldn’t find the answer either. My guess is, measure then powder, but not sure. Thanks in advance!
Wholesome Yum M
0Hi Sue, If the recipe calls for powdered erythritol (as it does above for the cheesecake recipe), then you want your final powdered result to equal the amount called for. This means you will slightly overmeasure the granulated sweetener to powder in your grinder.
We actually now recommend allulose for this recipe though. 🙂
Wholesome Yum L
0Hi Sherl, for this recipe I used pre-powdered erythritol. Check out my Keto Low Carb Sweeteners Conversion Chart, Calculator, & Guide to help with your question.
LuAnne
0Thank you so much for the recipe…can’t wait to try it! I was wondering if vital wheat gluten could be substituted for the collagen.
Maya | Wholesome Yum
0Hi LuAnne, I haven’t tried that. Let me know how it goes if you do!
Lynnette A Higgins
0Is the protein powder a must? I am getting too much protein in my diet and would like to skip it if it doesn’t harm the recipe.
Maya | Wholesome Yum
0Hi Lynnette, It creates a better texture and holds together better, but you can also try the crust from my other cheesecake recipe instead.
Shelley
0Can I use a grass fed gelatin powder in place of the collagen? I made the plain cheesecake with the butter/almone flour crust. Cheesecake was delicious but would like to try a different crust.
Maya | Wholesome Yum
0Hi Shelley, No, sorry, they’re different and the gelatin will “gel”. If you wanted to use gelatin, you could do that but you’d only need to add maybe a tablespoon to the other cheesecake crust recipe (not this one).
Jen
0I have vanilla flavored whey protein powder. Can I use that in the crust and omit it the vanilla extract? Or should I pick up some
Unflavored whey protein?
Maya | Wholesome Yum
0Hi Jen, Yes, that should work! Just make sure it’s a sugar-free protein powder if you want to keep it low carb / keto. Also, if your protein powder is sweetened, you might need to reduce the sweetener in the crust.
Nathalie
0OMG this pumpkin cheesecake is AWESOME! (I left the protein powder out because I didn’t have any) We started keto a couple of weeks ago and when I found your website I said to my man “trust me life is gone be good you won’t feel like your on a diet” He LOVED the cheesecake too and he wasn’t planning on eating it when he has seen I put his much-unloved pumpkin in but he loves it and is giving pieces away to everyone to taste how great keto is lol I make your white bread a couple of times a week and I’ve made your wraps, tacos, pizzas I love it thanks so much for making the change easy on us 🙂 and still lots of recipes to try, can’t wait
Maya | Wholesome Yum
0Thank you so much, Nathalie! I love that you both enjoyed this and the other recipes, too!
Shereen Hayat
0I can’t wait to make this for Thanksgiving Dinner! Sounds delish. I will leave out the collagen in the crust and make the base like the regular cheesecake recipe. Hope it all works out!
Maya | Wholesome Yum
0Thank you, Shereen! Hope you like it!
Karen
0Do not have springform pan…can I just use a metal pie plate?
Maya | Wholesome Yum
0Hi Karen, You can try that, but it might be difficult to remove.
Darien
0Hello! Very tempted to try! But is the protein powder actually needed? Can I just substitute it out?
Maya | Wholesome Yum
0Hi Darien, You can use the crust from my other cheesecake recipe if you want to. Check the post above for crust options. I hope you’ll get the chance to try the protein powder version sometime, too.
Crystal
0This powder is a lot. Any other options or ideas for the crust?
Maya | Wholesome Yum
0Hi Crystal, It lasts a very long time, but completely understand. You can make the crust like my other keto cheesecake recipe if you’d like.
Kristen
0Could you please give us the carb count of the cheesecake WITHOUT the crust?? Thanks!
Maya | Wholesome Yum
0Hi Kristen, I don’t have a breakdown if altering the recipe but you can enter the ingredients into an online calculator. Just watch for rounding errors for the cream cheese and erythritol – explained in the post above.
Debra
0I really want to make this recipe, however, xylitol and erythritol really upsets my digestion, how could I substitute stevia?
Maya | Wholesome Yum
0Hi Debra, There is no xylitol in this recipe. It does have erythritol, but just making sure – have you tried it? Erythritol is completely different from other sweeteners because the molecules are so small that they permeate the small intestine (instead of reaching the large intestine where others cause stomach upset). You can read more about the difference in my sweetener guide. You could try stevia, but it will likely have a different texture because the powdered erythritol has much more volume. Let me know if it works for you.