We are welcoming the festive season with a very special dessert: A no-bake, keto pumpkin flavored cheesecake!
It requires 20 minutes of active prep and then you just let it set in the fridge (preferably overnight).
Table of Contents
Easy Low Carb Pumpkin Cheesecake
There is something particularly satisfying about having a cozy pumpkin dessert this time of the year especially when it’s guilt-free with only 3.8g grams of net carbs per slice!
Just make sure to use sugar-free cream and pumpkin puree and be generous with the chilling time.
I made my own pumpkin puree from scratch and I intentionally left a few small pumpkin chunks to add texture to the creamy dessert. Happy Thanksgiving!
Ingredients You'll Need
To make this no-bake cheesecake you'll need:
- Almond flour
- Butter
- Heavy cream
- Cream cheese
- Pumpkin puree
- Erythritol
- Cinnamon
- Vanilla
- Nutmeg
- Salt
How To Make No-Bake Pumpkin Cheesecake
To Make The Crust
Take a large mixing bowl and combine the almond flour, butter, erythritol and a pinch of salt. Mix everything together until you get a crumbly dough.
Transfer the dough into a serving pan and press it into the bottom and sides with your fingers. Refrigerate the base while you work on making the filling
To Make The Filling
Take another large mixing bowl and add the heavy cream. Use an electric mixer to beat the cream until stiff peaks form.
In another mixing bowl add the cream cheese and beat until fluffy. Add the pumpkin puree and powdered erythritol. Use an electric mixer to beat until velvety smooth.
Fold the vanilla, cinnamon, nutmeg and salt into the cream cheese mixture.
Carefully transfer the filling into the serving pan on top of the base. Smooth the mixture out until you have an even top.
Refrigerate for another 3 hours or preferably overnight before slicing the cheesecake. Serve cold.
Nutritional Information
This recipe makes 12 slices of cheesecake and each serving contains the following:
- 277 calories
- 27.2 grams of fat
- 4.7 grams of protein
- 1.7 grams of fiber
- A total of 3.8 grams of net carbs
Ingredients
For the Crust
- 2 cups Almond Flour 8 oz
- 4 oz Butter melted
- ¼ cup Erythritol 1 ¾ oz
- ¼ teaspoon Salt
For the Filling
- 1 cup Heavy Cream
- 16 oz Cream Cheese
- 15 oz Pumpkin Puree unsweetened
- 1 cup Erythritol powdered
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- ½ teaspoon Nutmeg
- ¼ teaspoon Salt
Instructions
To Make The Crust
- In a large mixing bowl combine the almond flour with the butter, erythritol and a pinch of salt. Mix well to get a crumbly dough. Transfer the dough into the serving pan and press with your fingers into the bottom and up the sides of the pan. Refrigerate while you work on the filling.
To Make The Filling
- Beat the heavy cream in a large mixing bowl, using an electric mixer until stiff peaks form.
- In another mixing bowl beat the cream cheese until fluffy. Add the pumpkin puree and the powdered Erythritol and keep beating with the mixer until velvety smooth.
- Add the vanilla, cinnamon, nutmeg, and salt. Fold in the whipped cream.
- Transfer the mixture into the pan with the crust and refrigerate for at least 3 hours or preferably overnight to set, before slicing and serving cold.
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