This Low-Carb Keto Pumpkin Cheesecake is the stuff of dreams. So creamy, perfectly spiced, and free of all gluten, grains, and sugar!
Internet friends, if you’ve been snacking on my Sugar-Free No-Bake Keto Cheesecake all summer long, then you’ll love this fall-inspired version with pumpkin spice!
It’s creamy, it’s decadent, it’s perfectly spiced, but best of all, it’s completely gluten-, grain-, and sugar-free! Gone are the days of worrying about what to serve your keto friend for dessert or stressing over whether you’ll have to break your diet at the potluck dinner.
I love to decorate my finished pumpkin cheesecake a little untraditionally. While you can opt for keto-friendly whipped cream, I like to garnish my cheesecake with whole roasted pecans, and sometimes even a little drizzle of homemade Pecan Butter.
Is Low-Carb Keto Pumpkin Cheesecake Healthy?
This low-carb keto pumpkin cheesecake recipe can be considered a healthier alternative to traditional cheesecakes for a few reasons.
First, it uses a homemade gluten-free graham cracker crust (recipe in the FAQs), which is a great option for people with gluten sensitivities or those simply looking to reduce their gluten intake.
By replacing regular sugar with a natural sweetener like monk fruit, the recipe significantly cuts down on carbs while also avoiding the blood sugar spikes caused by traditional sugar. This makes it suitable for those following a low-carb or ketogenic diet, or anyone trying to manage their sugar intake.
Additionally, the pumpkin provides some vitamins and fiber, and the eggs add protein and structure to the cheesecake.
What makes this cheesecake keto?
The keto diet is a high-fat, low-carbohydrate, and low-sugar diet that puts your body into a state of ketosis. Ketosis is when your body uses fat for fuel instead of glucose from carbohydrates. This can aid in weight loss and help manage other medical conditions.
This pumpkin cheesecake recipe is fully keto-friendly, and this is because the carbohydrates have been swapped for other alternative ingredients, while the high-fat ingredients like cream cheese and whole eggs have been kept in.
Here at FFF, I am a lover of monk fruit. It’s a natural sweetener that contains zero calories and carbohydrates, and it adds the perfect touch of sweetness to this cheesecake. It’s the perfect sugar substitute for those following the keto diet, although I can also recommend stevia, which is another natural sweetener!
But what is monk fruit, exactly? Monk fruit is derived from small, gourd-like melons that are grown in Southeast Asia. In Eastern medicine, monk fruit is considered one of the highest levels of healing herbs and is used to treat many different ailments. It can also be used as a natural sweetener in place of refined, granulated white sugar!
How to make ahead and store
When stored in an airtight container in the refrigerator, it should last for up to 1 week.
To freeze, make sure the cheesecake has completely cooled, then wrap it tightly in plastic wrap or aluminum foil to protect it from freezer burn. For extra protection, place it in an airtight container or a freezer-safe bag.
The cheesecake can be frozen for up to 3 months. To enjoy later, thaw it in the refrigerator overnight before serving.
Serving Suggestions
While your favorite sugar-free whipped cream will be the perfect garnish on this low-carb pumpkin cheesecake, there are also a few fun additions you can make.
As mentioned above, toasted pecans or a drizzle of Pecan Butter keep the fall flavors rolling. You can also use whichever nut butter you prefer: Cashew Butter, Almond Butter, and Pumpkin Seed Butter are my favorites.
And finally, while there are no keto-friendly ice creams on FFF, you can also serve a slice of this cheesecake with your favorite sugar-free ice cream from the grocery store.
Ingredients
- 1 frozen gluten-free graham cracker crust, baked in a 9-inch springform pan (recipe in FAQs)
- 16 oz (2 blocks) full-fat cream cheese at room temperature
- 3/4 cup monk fruit sweetener
- 2/3 cup canned pumpkin
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spices
Instructions
- Preheat your oven to 325°F.
- In a large bowl, use an electric hand mixer to beat together the cream cheese and monk fruit until very smooth and well combined, stopping to scrape down the sides as necessary.
- Add all the remaining ingredients and beat until JUST combined. You don't want to beat it too much or the cheesecake will have too much air in it and sink during baking.
- Remove your graham cracker crust from the freezer and, if using a springform pan, wrap the bottom and up the sides very tightly with 2 to 3 layers of tin foil to make it watertight. Place the crust in a large roasting pan.
- Pour the cheesecake into the crust and smooth out evenly. Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes halfway up the sides of the pan.
- Bake until the outside is set, and a small circle in the center is jiggly, about 55 to 60 minutes. Turn the oven off and crack the door slightly open, letting the cheesecake sit in the oven for 15 minutes. Then, transfer to the counter to cool completely.
- Once cooled, cover and refrigerate for at least 8 hours, or preferably overnight.
- Gently run a knife along the sides of the cheesecake, remove from the pan and slice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
If U don’t have Molasses is there something U can substitute
Hi Carmen, this recipe actually uses monk fruit no molasse. I haven’t tried using other sweeteners.