Keto Pumpkin Cheesecake

NEW RECIPE! Keto Pumpkin Cheesecake 🎃 keto | low carb | gluten free .

Each slice has:
☑️ 3 net carbs
☑️ 21g of fat
☑️ only 20 mins to prep .


Cheesecake Filling Ingredients:

Two 8 ounce bars plain cream cheese room temperature

6 tablespoons powdered monkfruit

1 cup pumpkin puree

1 teaspoon vanilla

1 teaspoon lemon juice

¼ cup heavy whipping cream

2 eggs

¼ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon pumpkin pie spice


1 cup chopped pecans

½ stick melted butter

2 tablespoons granulated monkfruit

Pinch salt

¼ teaspoon cinnamon


2 tablespoons 100% cacao, like a melted Midnight Coconut bar or Keto Cup .



Preheat oven to 350℉.

For the Cheesecake Filling:

Cream together the cream cheese and powdered monkfruit using an electric hand mixer until fluffy.

In a medium bowl, beat in the pumpkin, vanilla, lemon juice and heavy whipping cream until just


Add in the eggs one at a time until fully incorporated.

Fold in all the spices. Then set aside.

For the Crust:

Chop pecans until you have small but uniform pieces and measures 1 cup. Place into a small bowl.

Add in the melted butter, granulated monkfruit, pinch of salt and cinnamon. Mix until combined.

Press into a greased 7″ springform pan. To get an even layer, use the bottom of a measuring cup to

press the crust down.

Pour cheesecake filling over the crust and place into the oven for 55 minutes.

After the timer has gone off, turn off the oven. Leave the oven door open just a little bit. Let the

cheesecake sit in the oven for an hour. Then place in refrigerator overnight. .


Once the cheesecake has sat overnight, drizzle with some melted 100% cacao or enjoy with some

whipped cream!