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Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake Recipe
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Indulge in the flavors of fall with this Keto Pumpkin Cheesecake Recipe! This rich and creamy dessert perfectly balances the warm spices of pumpkin pie with a low-carb twist, making it ideal for keto enthusiasts and dessert lovers alike. With a buttery almond flour crust and a luscious filling that combines cream cheese, pumpkin puree, and sweetener, this cheesecake is both satisfying and guilt-free. It’s perfect for gatherings, special occasions, or simply as a treat to enjoy at home. Easy to prepare ahead of time, this delightful cheesecake will become a staple in your dessert repertoire.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 tbsp Swerve granular sweetener
  • 1/4 cup butter (room temperature)
  • 8 ounces cream cheese
  • 1/2 cup pumpkin puree
  • 1/2 cup Swerve confectioner
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream (for topping)
  • 2 tbsp Swerve granular sweetener (for topping)
  • 1/2 tsp cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, combine almond flour, Swerve granular sweetener, and butter. Pulse until a soft dough forms.
  3. Press the dough into a greased 7" springform pan and bake for 12-15 minutes until golden. Let cool.
  4. In a stand mixer, blend cream cheese with pumpkin puree and Swerve confectioner until smooth (about 3 minutes).
  5. Add heavy whipping cream, salt, vanilla extract, and pumpkin pie spice; whip until thickened (about 5 minutes).
  6. Pour the filling onto the cooled crust and spread evenly. Freeze for 3 hours or refrigerate overnight until set.
  7. For topping: Beat heavy whipping cream with Swerve granular sweetener until stiff peaks form. Pipe onto each slice before serving.

Nutrition

Find it online: https://www.weekmealideas.com/keto-pumpkin-cheesecake-recipe/