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: 12
Calories: 277kcal
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
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.
Serving: 1slice | Calories: 277kcal | Carbohydrates: 5.5g | Protein: 4.7g | Fat: 27.2g | Saturated Fat: 15.7g | Cholesterol: 76mg | Sodium: 271mg | Potassium: 129mg | Fiber: 1.7g | Sugar: 1.5g | Calcium: 61mg | Iron: 1mg | Net Carbs: 3.8g