Low Carb Keto Pumpkin Cheesecake Recipe

An unbelievably smooth, decant keto pumpkin cheesecake! This easy low carb pumpkin cheesecake recipe just might become your favorite low carb pumpkin dessert ever.

Course Dessert
Cuisine American
Calories 280 kcal
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings slices 16 slices

INGREDIENTS:
Almond Flour Cheesecake Crust

• 1 1/2 cup Blanched almond flour
• 1/2 cup Vital Proteins Collagen Peptides(or whey protein powder)
• 3 tbsp Erythritol
• 1/3 cup Butter (melted)
• 1 tsp Vanilla extract

Pumpkin Cheesecake Filling

• 24 oz Plain cream cheese (softened)
• 1 cup Pumpkin puree
• 1 1/4 cup Powdered erythritol
• 3 large Eggs (at room temperature)
• 1 tsp Pumpkin pie spice
• 1/2 tsp Cinnamon
• 1 tsp Vanilla extract

INSTRUCTIONS

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform pan with parchment paper. (You can also try greasing well.)
• To make the almond flour cheesecake crust, stir the almond flour, collagen or protein powder, and erythritol together.
• Whisk together the melted butter and vanilla, then stir 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 about 12-15 minutes, until barely golden. Let cool at least 10 minutes.
• Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed 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 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 for about 40-50 minutes, until the center is almost set, but still jiggly.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, 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, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
• Serve with whipped cream and/or a sprinkle of cinnamon.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories280

Fat24g

Protein10g

Total Carbs6g

Net Carbs5g

Fiber1g

Sugar2g

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Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free)

You only need a few ingredients for this easy keto low carb pumpkin pie recipe with almond flour crust. It will be your favorite sugar-free pumpkin pie!
It’s officially the first week of fall! Are you making everything pumpkin yet? The Midwest has been having its usual identity crisis, alternating cool, rainy days with hot, humid ones. That’s not stopping me from being in a pumpkin mood, though. I already made healthy pumpkin muffins a couple weeks ago. This week, I’m testing pumpkin bars and finalized this keto low carb pumpkin pie.
With the holidays coming up, you’ll need a good sugar-free pumpkin pie recipe! The nice thing about this one is, it tastes like a regular pumpkin pie, so the whole family will eat it. I served pumpkin pie cupcakes last year, but this time I think I’ll try a real, full sized pie.

OPTIONS FOR EASY KETO PUMPKIN PIE

My top priority for an easy low carb pumpkin pie was for it to be as simple as possible. Complicated desserts are just not for me. The good news is, it was actually really easy to make a pumpkin pie recipe sugar-free. All I had to do is use a low carb crust and sweetener.
The version I came up with uses common ingredients, which is nice. The only one that is possibly less common is the powdered sweetener, but if you do even a little low carb baking you’ll probably have that one around. If not, you could also run any granulated sweetener through a food processor until it has a powdered consistency.
The keto pumpkin pie filling has only five ingredients, plus optional vanilla extract and molasses. Both of these add a lot of flavor, so I recommend including them if you can. The carbs they contribute are negligible, since the amount is so small and spread across the entire recipe.
You can make this into a paleo pumpkin pie by using coconut cream instead of heavy cream. That’s an easy substitution. Other than that, if you need another sweetener to consider it paleo-friendly, that’s not a problem. Something like coconut sugar should work just fine, preferably ground up to a finer consistency.

EASY KETO LOW CARB PUMPKIN PIE RECIPE (SUGAR-FREE, GLUTEN-FREE)

You only need a few ingredients for this easy keto low carb pumpkin pie recipe with almond flour crust. It will be your favorite sugar-free pumpkin pie!
Course: Dessert
Cuisine: American
Calories: 244 kcal
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings slices: 12 slices

INGREDIENTS

• 1 recipe Almond flour pie crust (or your favorite pie crust recipe)
• 1 15-oz can Pumpkin puree
• 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
• 2 large Egg (at room temperature)
• 2/3 cup Powdered erythritol
• 2 tsp Pumpkin pie spice
• 1/4 tsp Sea salt
• 1 tsp Vanilla extract (optional)
• 1 tsp Blackstrap molasses (optional)

INSTRUCTIONS
1. Make the sweet almond flour pie crust .
Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
2. When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
3.Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.) Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

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Dark Chocolate Chia Pudding With Strawberry

INGREDIENTS

• 2 tablespoons chia seeds, dry
• ½ cup almond milk, I prefer vanilla unsweetened
• ½ - 1 teaspoon cocoa powder
• 2.5 oz strawberry slices
• sweetener to taste

INSTRUCTIONS

1. Add all ingredients except the strawberries to a mason jar & shake.
2. Put in the fridge for about 10 minutes. Then shake again.
3. Leave overnight to plump.
4. In the morning, add your strawberries & munch away!

NUTRITION:

Calories- 167
Protein- 7.1g
Carbs- 17.4g
Fiber- 13.6g
Sugar- 4g
Net Carbs- 3.8g

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