No-Bake Keto Pumpkin Cheesecake Recipe

5 from 1 vote

No-Bake Keto Pumpkin Cheesecake Recipe

The holidays are upon us and this keto pumpkin cheesecake recipe is the perfect dessert to greet the New Year. It’s also a great choice for those who follow a low carb diet.

Prep Time20 mins

Chilling12 hrs

Total Time12 hrs 20 mins

Course: Dessert

Cuisine: American

Keyword: keto cheesecake recipe, keto pumpkin cheesecake, low carb cheesecake, low carb no bake cheesecake, low carb pumpkin cheesecake, no bake keto cheesecake

Diet: Keto

Servings:

Calories: 277kcal

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.

Notes

Net Carbs: 3.8g

Nutrition