Keto Pumpkin Cheesecake

Sarah

5 from 2 votes

A creamy, low-carb pumpkin cheesecake with a buttery sugar cookie crust! This keto-friendly pumpkin cheesecake recipe is just 150 calories, 2 net carbs, and 4g protein per serving.

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Prep Time 4

Cook Time 34

Total Time 4 34

Course Dessert, Snack

Cuisine American

Servings pieces

Calories 144kcal

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Ingredients

Sugar Cookie Crust:

¾ cup blanched almond flour
2 tbsp coconut flour
2 tbsp granulated sugar-free sweetener
3 tbsp salted butter softened

Pumpkin Cheesecake:

1 cup cream cheese softened
6 tbsp unsweetened pumpkin puree
1 large egg
¾ cup powdered sugar-free sweetener
½ tsp pumpkin spice
½ tsp ground cinnamon

Instructions

Preheat oven to 325°F. Line an 8x8 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.

Nutrition

Calories: 144kcalCarbohydrates: 4gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 40mgSodium: 90mgPotassium: 47mgFiber: 2gSugar: 1gVitamin A: 1529IUVitamin C: 0.3mgCalcium: 39mgIron: 1mg

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