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Keto Pumpkin Cheesecake – creamy, low-carb, guilt-free fall dessert

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A creamy, spiced keto pumpkin cheesecake with a nut-based crust and sugar-free filling. Perfect for fall and totally guilt-free.

Ingredients

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Crust:

  • 1½ cups almond flour

  • ¼ cup melted butter

  • 2 tbsp powdered erythritol

  • ½ tsp cinnamon

Filling:

  • 24 oz cream cheese, softened

  • ¾ cup powdered keto sweetener

  • 1 cup pumpkin purée

  • 3 large eggs

  • ½ cup sour cream

  • 1½ tsp vanilla extract

  • 1½ tsp pumpkin pie spice

Instructions

  • Preheat oven to 325°F (163°C). Line and grease a 9-inch springform pan.

  • Mix crust ingredients. Press into pan and bake for 10–12 minutes. Cool slightly.

  • Beat cream cheese and sweetener until smooth. Add pumpkin, eggs, sour cream, vanilla, and spices. Mix until just combined.

  • Pour over crust. Place in water bath and bake for 55–65 minutes.

  • Cool in oven for 1 hour, then chill for 4+ hours.

  • Slice and serve with keto whipped cream or pecans.

Notes

Store in fridge up to 5 days. Freeze for up to 2 months.

Find it online: https://foodemily.com/keto-pumpkin-cheesecake-creamy-low-carb-guilt-free-fall-dessert/