Keto Pumpkin Cheesecake
You'll love this creamy keto pumpkin cheesecake topped with a sugar free maple caramel sauce! It's perfect for Thanksgiving - and any other day you feel like a celebration.
Servings: 12
Calories: 455kcal
Equipment
- 9 inch springform pan or loose bottom cake pan
Ingredients
Pumpkin Cheesecake Crust
- 1 cup almond flour 100g
- 5.3 oz walnut & pecan halves 150g, around 1 ½ cup
- 3 tablespoon unsalted butter melted, 50g
- ¼ teaspoon ginger
- pinch nutmeg
- 2 tablespoon powdered sweetener or more, to taste
Pumpkin Cheesecake Filling
- 15 oz pumpkin puree unsweetened, 425g
- 1 teaspoon pumpkin pie spice or mixed spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- pinch cloves
- ¾ cup powdered sweetener 120 g, use up to 1 cup / 160 g for a sweeter filling
- 1 cup double / heavy cream 240g
- 24 oz cream cheese 675g
- 3 eggs large, room temperature
- 2 egg whites room temperature
Sugar Free Maple Caramel Sauce (optional)
- ⅓ cup Lakanto maple flavoured syrup 80 ml
- 3 tablespoon butter 50g
- 2 tablespoon heavy cream
Instructions
Crust
- Preheat the oven to 160 Celsius / 320 Fahrenheit (electric). Line a 9 inch springform pan with parchment paper and grease the sides with butter.
- Blend all ingredients for the crust in a food processor or with an electric mixer.
- Press the nut mixture into the cake pan. You can do this with your fingers or use the bottom of a glass.
- Bake for 15 minutes or until golden. Let cool to room temperature.
Pumpkin Cheesecake Filling
- While the crust is baking, heat the pumpkin puree, all spices and half the sweetener in a saucepan over medium heat. Simmer for 5 minutes, stirring frequently. This way the pumpkin becomes less watery. Once the pumpkin mix is brown and silky, remove from the stove and let cool.
- Blend the cooled pumpkin mix with the cream and the remaining powdered sweetener.
- Now add the cream cheese and blend until smooth.
- Last, add the eggs - 3 eggs plus 2 egg whites. Blend only briefly to combine and avoid getting air bubbles into the mix.
- Fill a baking tray with 2 fingers high with just boiled water and place in the bottom of the oven. Place the springform with your pumpkin cheesecake on a rack above the tray. Bake for 90 minutes or until the top is set and golden. The top should be set, but the inside slightly jiggly.
- Remove the cheesecake from the oven and let cool to room temperature (this takes around 3 hours). Then chill in the fridge for at least another 4 hours or overnight until serving.
Sugar Free Maple Caramel Sauce
- Melt all ingredients for the caramel sauce in a small saucepan and cook on a medium heat for 3 minutes. Let cool and spoon over the cheesecake. The sauce thickens as it cools.
Notes
6g net carbs per slice. Makes 12 slices.
This keto pumpkin cheesecake can easily yield 16 portions - it is filling! Per 1 of 16 servings the nutritional breakdown is as follows: 341 calories, 4.5g net carbs, 3.6g sugar, 8.2g protein.
The caramel sauce is not included in the nutrition calculation.
If you don't have ginger, nutmeg and cloves to hand, you can use a pumpkin spice mix (mixed spice) instead.
You don't have to use pecans AND walnuts in this recipe - you can use one or the other, as long as the total amount stays the same.
Don't miss out the step about the baking tray filled with boiling water! This prevents the cake from cracking.
Don't over-bake! The top of the cake should be set, but the inside needs to be jiggly like jello.
Let the cake cool fully before serving. First let it come to room temperature. Don't put it in the fridge straight away or it could crack. Then, cool it in the fridge before serving, best overnight.
Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 455kcal | Total Carbohydrates: 8.7g | Protein: 10.9g | Fat: 44g | Fiber: 2.7g | Sugar: 4.8g
