Pumpkin year round folks, I hope you’re here for these one! This keto pumpkin cheesecake should not be missed. While I do love pumpkin desserts during fall, I love them just as much during the other seasons, too!
This keto pumpkin cheesecake recipe is perfect for satisfying your sweet tooth while sticking to your low-carb lifestyle. What makes this dessert so special? It’s not just another cheesecake—it has a buttery, tender sugar cookie crust, a creamy pumpkin-spiced filling, and all the indulgence you crave, without the guilt. Plus, each piece is only 150 calories, with 2 net carbs and 4 grams of protein per serving. Yes, you read that right—this dessert is low-carb, keto-friendly, and totally delicious!
Let me walk you through each ingredient, step-by-step, and explain how they come together to create these irresistible low-carb pumpkin cheesecake bars.
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The Sugar Cookie Crust
The crust is the foundation of this keto pumpkin cheesecake, and trust me, it’s no afterthought. I wanted a base that could hold its own against the rich, creamy filling, and the sugar cookie crust does just that. It’s buttery, tender, and slightly sweet—everything you want in a crust, but with a low-carb twist.
Ingredients for the Crust
- Blanched Almond Flour: This is my go-to for most keto crusts because it’s finely ground and mimics the texture of traditional flour. Almond flour keeps the crust light and crumbly while adding healthy fats and protein. Plus, it’s naturally low in carbs, making it perfect for keto baking.
- Coconut Flour: Coconut flour is ultra-absorbent and works beautifully when combined with almond flour. It helps bind the dough together and gives the crust a subtle sweetness without overpowering the other flavors.
- Sugar-Free Sweetener: To keep this dessert keto-friendly, I use a granulated sugar-free sweetener. Whether you prefer erythritol, monk fruit, or allulose, the sweetener provides that classic cookie-like sweetness without spiking your blood sugar.
- Salted Butter: Butter is the key to bringing everything together in the crust. The fat adds richness and flavor, while the salt enhances the sweetness and balances the overall taste. Make sure the butter is softened to create a smooth, cohesive dough.
After mixing the ingredients together, the crust bakes for just a few minutes before you add the cheesecake filling. This quick pre-bake step ensures the crust stays firm and doesn’t get soggy under the creamy topping.
The Creamy Pumpkin Cheesecake
Now for the star of the show: the luscious, pumpkin-spiced cheesecake filling. This layer is rich, smooth, and perfectly spiced, with just the right balance of sweetness and warmth from the pumpkin spice blend.
Ingredients for the Cheesecake
- Cream Cheese: The base of any great cheesecake is, of course, cream cheese. For this recipe, make sure your cream cheese is softened before mixing. This ensures a smooth, creamy texture without any lumps. It’s also the reason this cheesecake is so rich and satisfying.
- Pumpkin Puree: Pumpkin puree brings that unmistakable fall flavor to the cheesecake. It’s naturally low in carbs and packed with vitamins like beta-carotene. Just be sure to use pure pumpkin puree—not pumpkin pie filling, which is loaded with sugar.
- Egg: A single egg helps bind the cheesecake together and gives it that silky, custard-like texture. It also adds a touch of protein to the recipe, making these low-carb pumpkin cheesecake bars even more satisfying.
- Powdered Sugar-Free Sweetener: For the cheesecake layer, I prefer a powdered sweetener because it dissolves more easily into the cream cheese mixture, ensuring a smooth and creamy filling. Like the crust, you can use your favorite keto-friendly sweetener here.
- Pumpkin Spice: This is where the magic happens. Pumpkin spice is a blend of warm, cozy spices like cinnamon, nutmeg, ginger, and cloves. It’s the quintessential fall flavor, and it pairs beautifully with the pumpkin and cream cheese.
- Ground Cinnamon: While pumpkin spice is amazing on its own, I like to add a little extra ground cinnamon for good measure. It enhances the warmth of the spices and brings out the natural sweetness of the pumpkin.
How to Make the Best Keto Pumpkin Cheesecake
Now that you know all about the ingredients, let’s talk about how to bring this keto pumpkin cheesecake recipe to life.
Step 1: Preheat and Prep
Start by preheating your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides. This makes it so much easier to lift the cheesecake out of the pan later for clean, even slices.
Step 2: Make the Sugar Cookie Crust
In a mixing bowl, combine the almond flour, coconut flour, and granulated sweetener. Add the softened butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan, making sure it’s smooth and even. Bake the crust for about 7 minutes, just until it starts to set. Remove it from the oven and let it cool slightly while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese, pumpkin puree, and egg with an electric mixer until the mixture is completely smooth. Add the powdered sweetener, pumpkin spice, and cinnamon, then mix again until everything is fully combined. The filling should be thick, creamy, and perfectly spiced.
Step 4: Assemble and Bake
Pour the cheesecake filling over the pre-baked crust, spreading it out evenly with a spatula. Bake the cheesecake for 30-35 minutes, or until the edges are set and the center has a slight jiggle. Keep in mind that the cheesecake will firm up as it cools, so don’t overbake it.
Step 5: Cool and Chill
Once the cheesecake is out of the oven, let it cool to room temperature. Then, transfer it to the refrigerator and let it chill for at least 4-6 hours, or overnight if you can wait that long. This chilling step is crucial for achieving the perfect texture—trust me, it’s worth the wait!
Serving Suggestions
When you’re ready to serve, slice the cheesecake into 12 bars. For an extra touch of indulgence, top each bar with a dollop of sugar-free whipped cream and a sprinkle of cinnamon. Not only does it look beautiful, but it also adds a light, creamy finish that complements the rich cheesecake perfectly.
Why You’ll Love This Keto Pumpkin Cheesecake
What makes this keto pumpkin cheesecake recipe so special is its versatility. It’s the perfect dessert for holiday gatherings, fall parties, or even just a cozy night at home. And because it’s low-carb and keto-friendly, you can enjoy it guilt-free, knowing it fits into your macros.
Each bar is packed with healthy fats, low in carbs, and has just enough protein to keep you satisfied. Whether you’re following a keto diet or just looking for a delicious, low-carb dessert, these low-carb pumpkin cheesecake bars are a must-try.
Nutrition Facts
Here’s the breakdown for one serving:
- Calories: 150
- Fat: 13g
- Saturated Fat: 6g
- Net Carbs: 2g
- Protein: 3.5g
- Fiber: 1.5g
- Sugar: 1.5g
These bars are proof that you don’t have to sacrifice flavor or indulgence to stick to your health goals.
A Few Tips for Success
- Use Room Temperature Ingredients: This makes it so much easier to mix the cream cheese and prevents lumps in the filling.
- Don’t Skip the Parchment Paper: It’s a game-changer for lifting the cheesecake out of the pan without any mess.
- Chill Completely: I know it’s hard to wait, but chilling the cheesecake is essential for the best texture and flavor.
If you try this keto pumpkin cheesecake, I’d love to hear from you! Please take a moment to rate the recipe, leave a comment below, and let me know how it turned out. And if you’re on Instagram, snap a photo of your cheesecake and tag me—I’d love to see your creations!
XO,
Sarah
Keto Pumpkin Cheesecake
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Sugar Cookie Crust:
- 3/4 cup blanched almond flour 84g
- 2 Tbsp coconut flour 14g
- 2 Tbsp granulated sugar-free sweetener 24g
- 3 Tbsp salted butter softened (42g)
Pumpkin Cheesecake:
- 1 cup cream cheese softened (227g)
- 6 Tbsp unsweetened pumpkin puree 90g
- 1 large egg
- 3/4 cup powdered sugar-free sweetener 144g
- 1/2 tsp pumpkin spice 1.5g
- 1/2 tsp ground cinnamon 1.5g
Instructions
- Preheat oven to 325°F. Line an 8×8 inch pan with parchment paper.
- Make crust: combine dry ingredients in a bowl, then add softened butter and mix until a dough forms. Press dough evenly into bottom of pan. Bake for 7 minutes, then remove from oven.
- Make cheesecake: Add cream cheese, pumpkin, and egg to a bowl, and beat with electric mixer until smooth. Stir in sweetener and spices, then beat again until fully combined.
- Spread cheesecake mixture evenly over crust. Bake for 30-35 minutes. Allow to cool, then refrigerate for at least 4-6 hours before slicing and serving.
- Top with whipped cream and a sprinkle of cinnamon immediately before serving, if desired.
Delicious!
Delicious!