
Keto pumpkin cheesecake is my favorite way to bring cozy fall indulgence to the table without loading up on sugar. If you love a creamy dessert with just the right mix of spiced pumpkin and smooth tangy filling all on a buttery nutty crust this recipe will become your new staple for gatherings or quiet nights in. It is so satisfying that no one will believe it is low carb.
The first time I made this was for Thanksgiving. Now even my non keto friends ask me to bring it every year. Everyone loves that you get velvety cheesecake without the sugar crash.
Ingredients
- Almond flour: brings a subtle nutty flavor and tender crust. Choose blanched almond flour for the smoothest result
- Unsalted butter: gives a rich melt in your mouth base. Use the best quality you have for better flavor
- Granular erythritol: is the sweetener for that classic cheesecake experience. Look for a brand that does not leave an aftertaste
- Cream cheese: is the heart of any cheesecake. Let it soften at room temperature for the creamiest filling
- Pumpkin puree: creates that deep autumn flavor and moist filling. Real pure pumpkin only no pie filling
- Large eggs: hold it all together and provide structure. Use fresh eggs for the best rise
- Cinnamon and nutmeg: combine to deliver warmth and bold spice. Use freshly ground spices if possible for more aroma
Step-by-Step Instructions
- Make the Crust:
- Mix almond flour melted butter and half the erythritol in a bowl. Stir well so every bit of flour is coated with butter. Press into a greased springform pan in an even layer. Try to push it just slightly up the sides to create an edge
- Bake the Crust:
- Bake at 350 degrees for about 10 minutes. Watch for a light golden color along the edge. Set aside to cool fully before adding filling
- Make the Filling:
- In a large bowl beat the softened cream cheese with the remaining erythritol until completely smooth. This step is important for avoiding lumps. Add pumpkin puree then beat in the eggs one at a time mixing well between each. Finally stir in the cinnamon and nutmeg until fully blended
- Fill the Pan:
- Pour the pumpkin cheesecake filling over the cooled crust. Hug the pan to gently shake and settle out any bubbles. As a tip run a knife through the batter to get rid of larger air pockets
- Bake the Cheesecake:
- Put the filled pan in the oven and bake for 45 to 50 minutes. The center should look set but may gently jiggle. Do not overbake or you will lose that creamy texture
- Cool Slowly:
- Once baked turn off the oven and leave the cheesecake inside for an hour. This slow cooling helps prevent cracks
- Chill Before Serving:
- Let the cheesecake cool at room temperature then cover and refrigerate at least four hours or overnight. This step is key for perfect slices

My favorite part is the crust. The buttery almond flavor reminds me of my grandmother’s nut cookies and now every autumn I think of her as I press it into the pan. Last year my little niece helped measure the spices it is our holiday baking tradition.
Storage Tips
This cheesecake stays fresh in the refrigerator for up to five days if tightly covered. I like to store individual slices in airtight containers for a grab and go dessert. For longer storage wrap slices well and freeze up to two months. Let thaw overnight in the fridge before serving.
Ingredient Substitutions
If almond flour is not your favorite try finely ground pecan meal for an extra toasty flavor. In a pinch you can use coconut oil instead of butter but it adds a coconut note. Choose your preferred granular sweetener as long as it measures like sugar. And for a deeper spice flavor consider adding a big pinch of ground ginger.
Serving Suggestions
Serve chilled with a dollop of whipped cream or a sprinkle of extra cinnamon on top. I love to decorate with roasted pecans or a dusting of cocoa powder for a festive look. For holiday parties slice into small squares for cheesecake bites.

Cultural Context
Cheesecake has long roots in European baking but this recipe celebrates the American love for spiced pumpkin desserts. Using almond flour and keto sweeteners puts a modern spin on a classic making it accessible for low carb lifestyles without missing out on tradition.
Recipe FAQs
- → Can I use canned pumpkin for this cheesecake?
Yes, canned pumpkin puree works perfectly. Make sure it's unsweetened and not pumpkin pie filling.
- → What sweetener works best for a keto cheesecake?
Granular erythritol is recommended for a low-carb option that doesn't impact flavor or texture.
- → How do I prevent cracks on the cheesecake surface?
Baking gently and allowing the cheesecake to cool slowly in the oven helps minimize cracking.
- → Can I make this dessert ahead of time?
Absolutely. It tastes best when chilled for several hours or overnight, allowing flavors to develop.
- → Is almond flour necessary for the crust?
Almond flour gives a nutty, low-carb base. Other nut flours may be used, but results and flavor may vary.
- → How should the cheesecake be stored?
Keep it covered and refrigerated. It stays fresh for up to five days sealed in an airtight container.