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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!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust
Pumpkin Cheesecake Filling
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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.
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.
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© 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:
217 Comments
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
Cindy
0Is there an alternative to the monk fruit in the crust and the cheesecake?
Wholesome Yum D
0Hi Cindy, I always recommend Besti Monkfruit Blend but if you want to use an alternative check out my Sugar Substitutes Guide.
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.