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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
Veanne
0Can I get an egg free pumpkin cheese cake keto recipe.
Wholesome Yum D
0Hi Veanne, It sounds like you are looking for a no bake cheesecake recipe.
Shawna
0Hey, excited to make this BUT we are vegetarian. What can be subbed for the collagen?
Wholesome Yum D
0Hi Shawna, You can substitute the collagen protein powder for unflavored whey protein powder or another vegetarian protein powder.
Holli
0Hi Maya! ? Please help! Thanksgiving is only days away. I noticed your regular cheesecake recipe didn’t have protein powder but this pumpkin cheesecake did. Is there an important reason why? Please explain. Would egg white protein powder work also or just protein powder?
And, on the video you say bake crust 12-15 minutes but 5 minutes on this site. I’m thinking the 5 minutes is the correction? Also, the recipe here says 350 degrees for the crust so, is it 350 for the cheesecake also? If you could answer soon I’d appreciate it. I hope you have a good thanksgiving ? Thank you for all your work on the recipes!
Wholesome Yum D
0Hi Holli, I have never used egg white protein powder in this recipe, so I can’t for sure it would work. You will bake the crust for 5 minutes and keep the oven at 350 degrees.
Holli
0Thank you for your reply ?
Barb thompson
0Just for fun I made the crust out of ginger snaps. Put them in the blender, ground fine about 1 cup, added 3 tablespoons melted butter. Turned out great. I know they have sugar in the cookies but your filling was what I was after. I’m always messing with receipts. Yours was great as was. Thanks for sharing.
Sharon
0What can be substituted for the collagen protein powder?
Wholesome Yum D
0Hi Sharon, You can substitute the collagen protein powder for unflavored whey protein powder.
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!
suzanne
0I’d have to agree with you. It really needs more of the spices. I also think the crust tastes odd. I’ve made Maya’s plain keto cheescake a couple of times and it’s absolutely delicious; I looked at its recipe and it omits the collagen powder used in this pumpkin version, so I’ll assume that is the difference.
quincy
0Also, I didn’t add the collagen because I didn’t have it and it was still great.
Danielle
0I love your recipes but my son has a nut allergy and all of them have almond flour and doing a straight conversation for coconut flour does not work. ?
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?
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.
Wholesome Yum D
0Hi Bethany, I would not recommend making this pie without a crust.
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.