Are you sticking with keto diet recipes, even over the holidays? This Low Carb Pumpkin Cheesecake Recipe will delight your taste buds without busting your diet.
Are you tired of pumpkin recipes yet? I know I’m not! I love celebrating Fall, and one way I do that is to get in the kitchen and start baking up a storm.
My family has put a strong focus on reducing our sugar intake, so I find myself playing with low carb desserts more and more. It can definitely be a challenge to navigate the low carb sweeteners, but nothing that can’t be learned.
Cheesecake is one of my absolute favorite desserts, but I seldom get to eat it unless I make it myself (it’s rare to find gluten free cheesecake at restaurants!). So I decided to make my own low carb pumpkin cheesecake.
I was pleasantly surprised by how it turned out. While I love the pumpkin cheesecake I make using maple syrup, I can feel happier knowing my family isn’t consuming as much sugar in this low carb pumpkin cheesecake recipe.
Give it a try, and let me know what you think!
Low Carb Pumpkin Cheesecake Recipe
- Preheat your oven to 350° F.
- In a mixing bowl, combine the almond flour, butter and stevia using a dough blender.
- Grease your cake pan, then press the crust mixture smoothly and evenly into the bottom of the pan.
- Place your low carb cheesecake crust into your oven and bake for 12-15 minutes. The crust should be light golden brown and pulling away from the pan's edges slightly.
- Remove your cheesecake crust from the oven, and set it aside to cool while you prepare the pumpkin cheesecake filling.
- Combine the cream cheese, stevia and vanilla extract in large mixing bowl, and blend until smooth with your electric mixer.
- Add the pumpkin puree, eggs, pumpkin pie spice and sea salt, then continue blending with your electric mixer until the filling is smooth and creamy.
- Taste the filling and add more liquid stevia to taste, if necessary.
- Pour the pumpkin cheesecake filling over your prepared cheesecake crust.
- Place the pie pan in the oven, and bake for about an hour, or until the top starts to brown and is fully set.
- Remove your low carb pumpkin cheesecake from the oven and allow it to cool to room temperature, then transfer to the refrigerator to chill.
- After your pumpkin cheesecake is thoroughly chilled, remove the pan and cut into slices. Serve topped with coconut whipped cream, if desired.