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Indulging in desserts while staying committed to a keto diet might seem challenging, but this Keto Pumpkin Cheesecake will change your perspective. This spiced, creamy, sweet delight offers all the fall flavors you love without the guilt.

Perfect for holiday gatherings or a cozy night in, this cheesecake will satisfy your sweet tooth while keeping you on track with your keto lifestyle.

Keto Pumpkin Cheesecake Recipe

Ingredients

Crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp granulated erythritol
• 1 tsp ground cinnamon

Filling:

• 16 oz cream cheese, softened
• 1 cup pumpkin puree (unsweetened)
• 3/4 cup granulated erythritol
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or hand mixer
• Spatula
• Measuring cups and spoons
• Baking sheet

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine almond flour, melted butter, erythritol, and ground cinnamon.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then let it cool completely.

Step 2: Make the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add the pumpkin puree and erythritol, and continue to beat until well combined.
3. Add eggs one at a time, beating after each addition.
4. Mix in vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until fully incorporated.

Step 3: Assemble and Bake

1. Pour the filling over the cooled crust in the springform pan.
2. Place the springform pan on a baking sheet to catch any drips.
3. Bake for 55-65 minutes, or until the center is set and a toothpick inserted comes out clean.
4. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Serving Size:

• Serves 12 slices

Conclusion

This Keto Pumpkin Cheesecake is the perfect dessert for those who want to enjoy fall flavors without compromising their keto diet.

The creamy, spiced filling atop a buttery almond flour crust creates a harmonious blend of textures and flavors.

Serve this cheesecake at your next gathering, and watch it become a crowd favorite while you stay on track with your health goals.

FAQs

Can I use a different sweetener?
Yes, you can substitute granulated erythritol with other keto-friendly sweeteners like monk fruit sweetener or stevia, adjusting the amount to taste.

How long does the cheesecake last in the fridge?
The cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly to maintain freshness.

Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 2 months. Thaw in the refrigerator before serving.