Yaidy Santiago Who knew a flourless pumpkin dessert could be so amazing?! With only 3 net carbs you’ll be blown away by this keto pumpkin cheesecake’s taste.
With pumpkin season at its peak, I decided to start making my batch of homemade keto pumpkin puree.
And let me tell you that I have discovered some amazing low carb pumpkin dessert recipes that WILL change your life.
Personally, autumn always coincided with an endless array of pumpkin swirl cheesecakes and cheesecake bars.
It was a non-stop sugar-induced extravaganza that looking back feels kind of over the top.
It was a season where I would completely indulge in all my sugar cravings.
Had I known then that such amazing and super easy sugar free pumpkin cheesecake recipes exist, and that a flourless pumpkin dessert was a very real and delicious possibility, I would have made a healthy break that much sooner!
That’s why I’m happy to present this delicious pumpkin cheesecake recipe, which will help you happily embrace a healthy low carb change (as unhealthy habits always have a way of catching up to you).
Keto Pumpkin Cheesecake Recipe Ingredients:
- 1 cup almond flour
- 1/4 cup monkfruit sweetener
- 1/3 cup unsalted butter, melted
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 11 oz cream cheese, softened
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup monkfruit sweetener
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp baking powder
Can this flourless pumpkin dessert have a crunchy crust?
I wouldn’t be recommending this if it couldn’t! So good that this pumpkin keto alternative will mark the return of desserts on my table this fall.
I went through several sugar free pumpkin cheesecake recipes to figure out which worked best for me. At the end of the day, I was able to find the perfect one.
I can proudly say that out of all the low carb pumpkin dessert recipes, this one takes the cake this season.
It has the perfect crunchy crust and creamy cheesecake filling that you need to include on your holiday table spread.
This isn’t just a delectable dessert but a healthy snack you can devour free of guilt.
Treat yourself to a nutritional pumpkin dessert that’s full of iron, magnesium, potassium, and an excellent source of Vitamins A, C, K, and E.
Do low carb pumpkin dessert recipes retain the same velvety texture?
While I was skeptical at first, imagine my surprise when I found out that the end-result had the same heavenly texture we all love.
Not going to lie, I was a bit worried when I saw my cheesecake mixture looking too runny, but I promise you that after it bakes it’ll be the perfect soft texture it’s supposed to be.
So smooth with a nice balanced flavor. This soft fluffy dessert has the perfect amount of density and the best part, it’s KETO!
Prepare to dazzle your guests with this delicious recipe (tested against many other sugar free pumpkin cheesecake recipes!).
They won’t be able to tell the difference, and only realize it’s keto, after they persistently pester you for the recipe!
Is Sugar Gluten Free?
Pure sugar is definitely gluten-free, but it’s wise to remember that contamination can easily occur with flour.
So a trifecta of flourless, sugar-free, and low carb is required to truly make your dessert gluten-free.
It might seem like we are sacrificing flavor for a healthier version of our beloved dessert, but that’s merely a perception built around gluten-free and sugarless snacks.
The truth is our flourless pumpkin dessert is a scrumptious delight from start to finish.
How to Make the Perfect Keto Cheesecake Crust
Step 1:
Melt the butter and add your almond flour and spices. Make sure they are well combined.
Step 2:
Spread the crust evenly on the bottom of the pan.
Step 3:
Bake it by itself before pouring in the cheesecake mixture.
Baking it alone will give the crust the extra time it needs to brown and become crunchier.
If you bake the cheesecake and crust for the same amount of time, you won’t achieve the texture you’re looking for and your crust might end up raw at the top.
How do I calculate my net carbs?
It’s good to know how to calculate your net carbs when embarking on a keto diet. However, it is essential to understand that nutritionists have not reached a consensus on net carbs.
Net carb refers to the amount of carbs (both simple and complex) your body actually digests or the number of carbs absorbed by your body.
Its calculation generally tends to lead to a healthy debate, but I’ll walk you through the basics.
You must calculate it differently for fiber carbs, sugar alcohols, and foods with fiber and sugar alcohol to figure out your net carbs.
Subtract the amount of fiber and sugar alcohol from total carbs to get net carb value with dietary fiber.
So basically to get net carbs just do the following:
Total Carbohydrates – Fiber – Sugar Alcohols = Net Carbs.
Share Your Results!
I hope you enjoy this keto pumpkin cheesecake recipe as much as I did. If you make this recipe, please let me know how it turned out!
As I absolutely love to see your creations! If you happen to make one of the recipes, would really love to see it 😍 ! Just use the hashtag #sweetketolife, tag me on @sweetketolife, or just let me know by comment!
Sweet recipes you might like:
Keto Pumpkin Cheesecake Recipe
Ingredients
Crust
- 1 cup almond flour
- 1/4 cup monkfruit sweetener
- 1/3 cup unsalted butter melted
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
Filling
- 11 oz cream cheese softened
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup monkfruit sweetener
- 1/2 tsp cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 350F
- Place all the crust ingredients in a bowl. Mix with a rubber spatula until is all combined.
- Prepare an 8x8 inch pan with parchment paper. Spread the dough on the bottom until is evenly flat.
- Place the crust in the oven for 20min.
- Mix all your filling ingredients in a bowl with an electric mixer or a food processor until all is well combined.
- Take your crust out of the oven and pour the filling mixture on top.
- Place the pan in the oven for 40-45 minutes or until the center is slightly firm. Let it cool for 1 hour before cutting. Enjoy!
Notes
3 net carbs per serving
