Description
A delicious and creamy Keto Pumpkin Cheesecake that is sugar-free and perfect for those following a low-carb diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred sweetener
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix almond flour, cocoa powder, erythritol, and melted butter to form the crust.
- Press the crust mixture into the bottom of a springform pan.
- In a separate bowl, beat the cream cheese until smooth.
- Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese and mix until well combined.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature cream cheese.
- Top with whipped cream or sugar-free chocolate if desired.
- Store leftovers in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg