Keto Pumpkin Cheesecake
A silky, spiced pumpkin cheesecake on a buttery almond-flour crust with just 5.2g net carbs per slice. This crowd-pleasing fall dessert is ready in about 5 hours and 25 minutes (mostly chilling) and tastes every bit as indulgent as the sugary original.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This keto pumpkin cheesecake delivers all the warm, spiced richness of a holiday classic without the sugar crash. A buttery almond-flour crust supports a dense, velvety pumpkin filling that's sweetened entirely with erythritol, so every creamy slice stays low-carb.
Ingredients
- 1 1/2 cups blanched almond flour
- 3 tablespoons unsalted butter, melted
- 1/4 cup powdered erythritol (for the crust)
- 24 oz (3 blocks) full-fat cream cheese, softened
- 3/4 cup powdered erythritol or monk fruit sweetener (for the filling)
- 3/4 cup canned pure pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1/4 cup sour cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- 1
Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan in foil if you plan to use a water bath.
- 2
Make the crust: stir together the almond flour, melted butter, and 1/4 cup erythritol until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 to 12 minutes until just golden, then set aside to cool.
- 3
Make the filling: beat the softened cream cheese and 3/4 cup sweetener on medium speed until completely smooth, scraping the bowl often. Beat in the pumpkin puree, sour cream, pumpkin pie spice, vanilla, and salt until uniform.
- 4
Add the eggs one at a time on low speed, mixing just until each is incorporated. Do not overbeat once the eggs are in, or the top may crack. Pour the batter over the cooled crust and smooth the surface.
- 5
Bake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly when nudged. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour to prevent cracking.
- 6
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before releasing the springform ring and slicing into 12 pieces.
Tips & notes
- Use pure canned pumpkin, not pre-sweetened pumpkin pie filling, which is loaded with sugar and will wreck the carb count.
- A water bath gives the silkiest texture and the fewest cracks, but the slow oven cool-down works well on its own if you'd rather skip it.
- Store covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months. Thaw overnight in the fridge.
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Frequently asked questions
- How many carbs are in keto pumpkin cheesecake?
- Each of the 12 slices has 5.2g net carbs (7.4g total carbs minus 2.2g fiber), along with 312 calories, 6.8g protein, and 29.5g fat. That keeps a slice comfortably within keto limits for a dessert.
- Can I make this keto pumpkin cheesecake dairy-free?
- It's possible but tricky. Swap the cream cheese and sour cream for dairy-free cultured cashew or coconut versions and use vegan butter in the crust. Texture will be slightly softer and the flavor a touch more coconut-forward, but it sets up well after a full overnight chill.
- Why did my cheesecake crack and how do I prevent it?
- Cracks usually come from overbeating the eggs, baking too hot, or cooling too fast. Mix the eggs in on low just until combined, bake at 325°F until the center still jiggles, and let it cool slowly in the turned-off oven before chilling. A water bath adds extra insurance.
