Keto desserts have a reputation. Too dense, too eggy, too complicated. But this one? This one converts skeptics.
This keto pumpkin cheesecake uses basic ingredients you likely have on hand. It delivers creamy texture, balanced sweetness, and a buttery, cinnamon-laced almond flour crust that actually complements the filling. You’ll find no weird aftertastes here just autumn spice, rich creaminess, and a finish that makes even non-keto guests reach for seconds.
You’ll walk away with a go-to keto cheesecake recipe that doesn’t just work it satisfies.
What Makes This a Standout Keto Pumpkin Dessert?
Most low carb pumpkin desserts lean heavily on substitutions. Texture suffers. Flavor feels muted. But this one strikes the right balance by starting with real pumpkin puree and full-fat cream cheese. It bakes like a traditional cheesecake, cracks and all, but cools to a custard-smooth consistency.
The almond flour crust is key here. I’ve tested coconut flour too—less moisture, more graininess. Almond flour wins every time for its buttery finish and tender bite. If you’ve made keto pumpkin muffins before, you’ll notice the same warmly spiced profile here, only denser and creamier.
This also falls into the easy pumpkin cheesecake category. There’s no water bath, no gelatin, no fancy tricks. Just careful mixing, a cooling step, and patience while it chills.
How to Get the Best Texture from a Keto Cheesecake
Cream cheese makes or breaks this dessert. If it’s too cold, the filling turns lumpy and grainy. Softened cream cheese—truly softened, not just microwaved—blends cleanly with powdered erythritol and pumpkin. Letting the eggs come to room temperature helps too. I’ve rushed it before and regretted the cracks.
The oven matters as much as the ingredients. Bake it low and slow at 325°F, then leave the door cracked open as it cools. This gentle finish allows the cheesecake to set without pulling or tearing. A little jiggle in the center is what you want.
After chilling, the result is a creamy, sliceable filling that holds its shape without turning rubbery. If you’ve made pumpkin cheesecake cookies, this filling mirrors the softness but with more structure.
Almond Flour Crust vs Coconut Flour: My Honest Comparison
I’ve tried both with this recipe—more than once. Almond flour gives you a golden, buttery base that presses easily into the pan and bakes up like a traditional graham crust. Coconut flour, while lower in carbs, tends to dry out and crumble post-bake.
In my notes, almond flour needs less sweetener and holds moisture better, especially alongside a custard filling. If you’re making low carb pumpkin cheesecake for guests, I’d recommend almond flour every time.
Serving Tips and Flavor Variations
This cheesecake holds up well on its own, but I’ve occasionally piped whipped cream rosettes along the edges for a little extra height. Cinnamon-dusted pecans add a good crunch too. A light drizzle of keto caramel? Even better.
You can serve it as part of a Keto Thanksgiving desserts table or save it for a weekend baking project. I’ve packed slices into lunchboxes, plated it for brunch, and once brought it to a baby shower where no one believed it was sugar free.
Flavor-wise, this pairs well with a strong coffee or a mug of cinnamon tea. The spices linger, and the filling doesn’t coat your mouth like some low carb pumpkin mousse desserts do.
Make-Ahead and Storage Notes
Keto pumpkin cheesecake improves after chilling. Give it at least 4 hours, but overnight makes a noticeable difference in both texture and flavor. I always recommend baking it the day before serving.
Wrap it well and store in the refrigerator for up to five days. Slices freeze nicely too—just separate with parchment and thaw gently in the fridge overnight.
If you’re already planning a Best Pumpkin Cheesecake Recipe for the holidays, this one can sit alongside it on the table. No one will mind the lack of sugar.
Related Recipes to Try Next
• Keto Pumpkin Muffins – Soft, spiced, and great for breakfast
• Pumpkin Cheesecake Cookies – A fun twist with creamy centers
• Best Pumpkin Cheesecake – A full-sugar version if you’re baking for mixed crowds
Final Thoughts Before You Bake
This low carb pumpkin cheesecake works. It’s smooth, it’s spiced, and it holds its own at any gathering—even next to traditional desserts.
Give yourself time for it to chill. Use softened cream cheese, and don’t overmix the eggs. That’s really all you need to remember.
I’ve baked this recipe for quiet weekends and full-house holidays. Each time, it disappears before the whipped cream hits the table.
Save this keto cheesecake to your Pumpkin Recipes board for later.
And if you try it, let me know in the comments—did you use almond flour or try something else? I’d love to hear how it worked out for you.
Keto Pumpkin Cheesecake Recipe
A rich and smooth pumpkin cheesecake made with warm fall spices, a buttery almond flour crust, and no added sugar. This keto-friendly dessert is full of flavor, easy to prepare, and perfect for sharing with both keto and non-keto eaters.
Ingredients
- FOR THE CRUST
- 1 ½ cups almond flour
- ¼ cup unsalted butter, melted
- 3 tablespoons granulated erythritol (or preferred keto sweetener)
- 1 teaspoon ground cinnamon
- Pinch of salt
- FOR THE CHEESECAKE FILLING
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (unsweetened)
- ¾ cup powdered erythritol
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup heavy cream
Instructions
PREHEAT THE OVEN: Set your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
MAKE THE CRUST: In a mixing bowl, combine almond flour, melted butter, erythritol, cinnamon, and salt until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
BAKE THE CRUST: Place the pan in the oven and bake for 10 minutes. Remove and let the crust cool slightly while you prepare the filling.
BEAT THE CREAM CHEESE: In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps.
ADD THE PUMPKIN MIXTURE: Mix in pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg until fully combined.
INCORPORATE THE EGGS: Add the eggs one at a time, mixing gently after each addition. Do not overmix, as this can cause cracks in the cheesecake.
ADD THE CREAM: Stir in the heavy cream until the filling is smooth and evenly mixed.
FILL THE PAN: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
BAKE THE CHEESECAKE: Bake for 50–55 minutes, until the edges are set and the center still has a slight jiggle.
COOL IN THE OVEN: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to reduce the risk of cracks.
CHILL COMPLETELY: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
For the smoothest texture, make sure the cream cheese is fully softened before mixing. Use a sharp knife dipped in hot water for clean slices.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 331Total Fat 29gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 14gCholesterol 106mgSodium 207mgCarbohydrates 12gFiber 3gSugar 5gProtein 8g
