Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Pumpkin Cheesecake Recipe
- Ingredients & Substitutions
- How To Make Low Carb Pumpkin Cheesecake
- Tips For The Best Keto Pumpkin Cheesecake
- Storage Instructions
- More Keto Pumpkin Recipes
- Tools To Make Sugar-Free Pumpkin Cheesecake
- Low Carb Keto Pumpkin Cheesecake Recipe card
- Recipe Reviews
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
An ultra decadent low carb keto pumpkin cheesecake! This sugar-free pumpkin cheesecake recipe uses easy ingredients for an impressive dessert.
Ingredients
Tap underlined ingredients to see where to get them.
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.
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.
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.
© 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. 🙂
189 Comments
Christine
0This Keto Pumpkin Cheesecake was delicious. I made it without the crust and it cracked a little but that’s ok, it still tasted great. Very easy to make. The worst part was waiting for it to set up before I could try it. I will definitely make it again.
bren037
0This recipe is great. It had wonderful flavor and just enough sweetness to satisfy my sweet tooth!
Rayna Jenkins
0This is absolutely delicious! I am so glad I made it. Will definitely be making this for Thanksgiving instead of regular pumpkin cheesecake. Super easy to make as well. Thanks for sharing!
Kelly
0This is the best keto cheesecake! Even my mom keto family enjoyed it!!
Tonya
0I can’t seem to get the video to show up/come on. So far, no taping success. How do I activate it?
Wholesome Yum M
0Hi Tonya, The video is located in the recipe card. If you can’t see it, make sure you are not viewing the website in ‘Reader Mode’ or have any software installed that would prevent videos from populating.
Arielle Raasch
0This is so good that I’ve made it twice in the past week! My husband thinks some of the keto foods I make are more bland than the carby versions, but he gave this two thumbs up. He dug into this one before I could take a picture of the whole thing. If you freeze this and eat it frozen, it’s like a creamy pumpkin ice cream with a crumble. I absolutely love it.
Katherine
0Made this yesterday! Awesome recipe..overcooked the crust a bit, will fix that next time.
Have some golden Lakanto, might try that.
Thanks so much
Sarah Dufton
0The bad news is I have to be patient about eating this as I’m going to refrigerate overnight. The good news is, I got to lick the spatula afterwards. Perks of being the chef. I am thankful to my hens for the eggs. One thing is I ran out of my Swerve powdered alluose so I supplemented a quarter cup with my powdered stevia. I guess I need to win that challenge, huh?
Maya | Wholesome Yum
0Hi Sarah, Hope you like it! Just a small clarification, Swerve does not make allulose. This recipe calls for Wholesome Yum Powdered Allulose in the filling. Hope you get the chance to give it a try, as it makes a noticeable difference in the end texture, compared to Swerve or stevia.
Tami
0Can this be made with coconut flour? I’m allergic to nuts and nut flours. THanks!
Wholesome Yum M
0Hi Tami, Yes, you can use coconut flour in place of almond in this recipe, but you’d need additional melted butter to get the right consistency to press it into the springform pan. I have not tested it to say how much, but it will be too dry if you don’t add enough.
Connie Quan
0Wow!! Made this today and just took a bite and it is incredible!! Left out the collagen and double the pumpkin spice and it came out sooooo good. I thought the keto cheesecake I made last time was good, this is way better!!!! Thank you SO much!
Wendy Hollandsworth
0Hi, thanks for your recipes I’m very impressed. I notice in the pumpkin pie recipe you add a teaspoon of molasses but not in the pumpkin cheesecake. Is there a reason? Can I add to the cheesecake? Thank you.
Wholesome Yum M
0Hi Wendy, The molasses adds depth of flavor to the pumpkin pie recipe. Feel free to add it to the pumpkin cheesecake if you wish!
mariena dixon
0I tasted this a lot while making it, maybe too much, so at first when it came out of the oven I didn’t love it, once it cooled off in the fridge I absolutely love the flavor. At first I was wishing for more pumpkin taste, and did add a little more than the recipe called for, and may try it next time with a bit more, regardless, this cheesecake is amazingly delicious!! I needed to freeze most of it so I didn’t eat too much.
Wendy
0I made it tonight. I only had 16 oz of cream cheese so I just used two eggs. Wishing I had cut down on the pumpkin purée. I baked it for nearly 50 minutes. One small crack. Also didn’t have a springform pan so used glass pie dish. Also made a super simple nut crust. I’ll let you know how it tastes tomorrow. Having 5 women over for cards and dessert. Thanks for the recipe!
Ray
0This was fantastic! Absolutely Delicious!! I made this for Thanksgiving – Excellent/Excellent/Excellent. My wife knew about me making this for Keto friendly, the boys did not. I don’t know who ate more of the Cheesecake (My wife or I or the boys). Everyone loved this. I now use this core as the basis for making a number of cheesecakes (Strawberry (made at Xmas), Chocolate (just made), Pumpkin of course). To flavor the crust more – (not a big fan of Almond); I use more of a flavored Whey Protein to go with the type of cheesecake baking to less Almond flour… Terrific!
Thanks for the recipe! This is one fantastic Cheesecake!
Kim
0This was my first Thanksgiving being keto and this cheesecake was amazing! I didn’t feel like I was missing out on anything. Thank you for this recipe!
Javi
0Came out great. Best crust so far. Very smooth cheesecake.
Tanya
0Sounds amazing but do you think I can cut the cream cheese portion in half and still have it turn out ok? That’s a lot of cream cheese. Thanks for helping!
Wholesome Yum M
0Hi Tanya, I would not cut the amount of cream cheese down in the full recipe. It wouldn’t set properly. If you would like to use less cream cheese, I suggest halving the total recipe (using 2 eggs) and making a smaller cheesecake.
Joe Mason
0So I was wondering if I can use swerve both granule and confection?
Wholesome Yum M
0Hi Joe, The confectioners version is better used for smooth or creamy uses such as the filling for this cheesecake, Ice creams, and frostings. The granulated version is better for baked goods, including the crust for this cheesecake. If you only have confectioners, it is a suitable replacement for granular but not the other way around.
Lisa
0This was SO DELICIOUS but it didn’t fully set. I had it in the fridge for a few days but I don’t think that had anything to do with it. It didn’t cut smooth and ended up being scooped out a bit like a thick mallow. Can you think of anything I might have done wrong in the process? I am making it again for Thanksgiving so I want to figure out what I can do to make it more firm. I cooked it for 50 minutes – do you think it would be ok to cook longer?
Wholesome Yum M
0Hi Lisa, What did the cheesecake look like when you removed it from the oven? The edges should be set and the center a bit jiggly. Did you make any substitutions to the recipe?
Lou Lou
0I made this for a small group at my office. Everyone agreed that it was delicious but my tasters nearly all said that it needed more pumpkin spice. (My spices may have been old). One person said they’d like it to be sweeter. For me, it was a bit too creamy (I used a Cuisinart to mix this – maybe that changed the texture?). Any recommendations on how to make this a denser cheesecake? Thinking maybe a few extra egg yolks? Protein powder in the filling?
Wholesome Yum M
0Hi Lou Lou, Yes, extra egg yolks will help make this recipe more dense.
Bryan Barth
0Hi, I’m a brain cancer survivor and It was my first time ever making cheesecake and I’ve been doing low carbs since July. I went to the cheesecake factory a couple of weeks ago and had part of a slice of pumpkin cheesecake which I love. So when I found this recipe I knew I had to try it. Of course, when I first looked at the recipe I saw it was for a 9-inch pan, but I have a 10 inch and a 6-inch pan. So for fun, I figured I’d double the recipe and it would fit in both pans, I was right. I switched the crust out for the coconut flour pie crust and it worked great!
Janet
0I made this for a family function and everyone thought it was delicious. Recipe was perfect, no issues at all. THANK YOU!
Courtney
0Pumpkin cheesecake is my Fall Favorite. When I saw this recipe after using your original cheesecake recipe, I just had to make it! I used a little more butter in the crust & that made a huge difference from my first crust to the second. I also added some other spices to the filling, & it was perfect. The second time though I ended up with a bunch of cracks. I let the eggs get to room temperature before using, left the oven door closed, & left on the counter to cool to room temp. It was cracked right out of the oven though. Should I try a water bath next time? Or does it need to cook at 300 maybe?
Wholesome Yum A
0Hi Courtney, you may have just baked it too long for your oven. Try baking for a little less time next time.
Deborah
0Was amazing will make it again &again !!
Rebelgirl
0Would this recipe as written work in a 10-inch pan? …or should I adjust the ingredients? I really don’t want a thin cheesecake but a 10-inch pan is all my mother-in-law has and I wanted to make this for her when I visit next week. Thank you.
Wholesome Yum A
0A 10-inch pan should still work fine. You’ll have to lower the bake time just slightly, and watch for the same signs of doneness.
NJangel
0This pumpkin cheesecake recipe pleased everyone, regardless of eating style/food plans. From crust to filling, it’s a winner. Easy to prepare.
Liz
0Came here to say that I made this for Thanksgiving – the cheesecake filling was amazing. Rave reviews. Will definitely be keeping this and making it again. That said, the crust was not tasty – flavorless and hard. People tried to be polite and eat it for a few bites, but then everyone scraped it off and loved the taste without that crust. I would avoid it, or look up a different recipe for the crust if you want to have one.
Angelique
0I’ve actually modified this crust recipe into cookies. Really the only things you need to do to make the crust yummy are add some of the pumpkin pie spice to it, and up the erythritol to about 1/3 c (I use Sukrin gold, since it gives it a nice brown sugar flavor). I don’t know if that will make it too sweet as a crust, but it make the cookies AMAZING!
Angel
0I want to use a full can of pumpkin, how do I adjust the amount cream cheese?
Maya | Wholesome Yum
0Hi Angel, I haven’t tried that, so can’t say if it would work or how to change the other ingredients. I suspect an entire can would make it difficult for the cheesecake to set. Let me know if you find something that works.
Bren
0I used 1-3/4 cups of pumpkin recently and added more spice (we like our pumpkin pies/cheesecakes spicy)
I also added 1 egg to help stabilize it and baked it in a 10″ springform pan that is about 2.5 to 3″ deep.
It turned out a little fluffier and held together perfectly.
Amy
0Bren, did you have to bake it longer for the extra pumpkin?
Bren
0Maya,
I got your reply via email, but I don’t see it posted here.
You asked if I had to bake it longer.
No, I baked it for about 45 minutes in a 10″ springform pan, in a gas oven, and I had a roasting pan with water on the bottom rack.
Pam Scotton
0I made this pie for a dinner I went to. The crust was too thick, and the pie was really dry. I followed the directions completely. Not sure what I did wrong. The party people ate just the pie and left the crust. Maybe next time I will attempt it without the crust.
Maya | Wholesome Yum
0Hi Pam, Thank you for the feedback. Most likely your pan was too small – this would make the crust too thick. If the pie was dry, it means it was baked too long – cheesecake should be jiggly in the center when removing from the oven. Hope this helps!
Melody Bastin
0This was so delicious. Creamy, cheesy, sweet and wonderful. It’s the first time I’ve made a pumpkin cheesecake of any kind and it was loved by all.
Elizabeth
0I want to make without crust. Will a pyrex pie dish work?
Maya | Wholesome Yum
0Hi Elizabeth, Yes, that should work! You might need to adjust the baking time.
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?
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.
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. 🙂
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.