If you’re looking for a festive autumnal dessert, this Low Carb Pumpkin Spice Cheesecake Recipe is rich and creamy with a hint of pumpkin and the perfect spice level. It makes a lovely addition to a holiday dessert table or as a treat after any fall meal.
What’s on your holiday dessert table? My family usually has an assortment of pies, like apple, pumpkin, and/or pecan. In years past we’ve had pumpkin cakes, and sometimes a variety of cookies. Cheesecake is always a favorite, especially when it has seasonal flair like this Low Carb Pumpkin Spice Cheesecake Recipe.
Years ago I had a friend who made a killer pumpkin spice cheesecake. She only made it once a year for Thanksgiving, which was probably part of what made it so special. I’ve wanted to make a low carb version of that cheesecake for quite some time now. I have to say, my Low Carb Pumpkin Spice Cheesecake Recipe is every bit as delicious as any cheesecake I’ve ever tried. Add it to your Thanksgiving dessert menu and it’s sure to be a hit with both low carb and non-low carb eaters!
Ingredients in This Low Carb Pumpkin Spice Cheesecake Recipe:
- Almond flour
- Swerve Confectioners
- Ground cinnamon
- Unsalted butter
- Liquid stevia
- Cream cheese
- Ricotta cheese
- Pumpkin puree
- Pure vanilla extract
- Pumpkin pie spice mix
- Blackstrap molasses
- Stevia glycerite
- Coconut oil spray
Pumpkin and Low Carb Eating
Pumpkin is a type of winter squash, and it’s technically a fruit. In many recipes a little bit of pumpkin goes a long way; therefore, it’s easy to fit pumpkin into a low carb lifestyle.
How Many Carbs are in Canned Pumpkin?
- 1g protein
- 0g total fat
- 10g total carbohydrates
- 4g fiber
- 6g net carbohydrates
Is Pumpkin Keto Friendly?
Canned pumpkin has 6g net carbohydrates per 1/2-cup serving, and can be integrated into a ketogenic meal plan.
What is Powdered Swerve? Is Swerve the Same as Erythritol?
The main ingredient in Swerve is erythritol. From the Swerve website:
Swerve is a blend of three ingredients. Erythritol is the first and most prominent ingredient, and is naturally made by fermenting glucose. Prebiotic fibers called oligosaccharides are then added to our blend, along with some natural flavor from citrus to provide just the right amount of sweetness. The main ingredient used in Swerve utilizes glucose from Non-GMO corn, grown in Europe, for the fermentation process that ultimately yields erythritol. The oligosaccharides in Swerve are sourced from starchy root vegetables.
Does Swerve Count as Carbs?
The Swerve website says:
The carbohydrates in Swerve come from the erythritol and oligosaccharides. Erythritol is somewhat of an anomaly in the carbohydrate world, since it only contributes 0.2 calories per gram. Erythritol is absorbed in the small intestine and then 90% is eliminated by the body, so it’s never metabolized. Basically, we don’t absorb the ingredients in Swerve, so it can’t contribute a significant amount of calories.
Why Use a Combination of Erythritol and Stevia?
In a lot of my low carb and keto baked good recipes, I like to use a blend of erythritol and stevia. On its own erythritol can have a cooling effect, and on its own stevia can have somewhat of a bitter aftertaste. Using a blend of these two sweeteners minimizes both the cooling effect of erythritol and the bitter aftertaste of stevia.
More Gluten Free Sweet Pumpkin Recipes:
- Pumpkin Pie Cookies (Vegan, Grain Free) from Detoxinista
- No Bake Vegan Spiced Pumpkin Tart with Chocolate Ganache (Paleo) from An Edible Mosaic
- Maple Pumpkin Custard from Against All Grain
- Easy Pumpkin Fudge Recipe (Paleo) from Low Carb Yum
- Low Carb Sugar Free Pumpkin Spice Latte from The Keto Queens
- The Best Pumpkin Spice Mug Cake for One from Healthy Sweet Eats
Low Carb Pumpkin Spice Cheesecake Recipe
- Coconut oil spray for the pan
- Preheat the oven to 325F.
- Line the bottom of a 7-inch springform pan with parchment paper that has been trimmed to fit; lightly spray the inside of the cake pan with coconut oil.
- For the crust, use a fork to combine the almond flour, Swerve Confectioners, cinnamon, and salt in a medium bowl. Add the melted butter and liquid stevia and mix until crumbly. Press this mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan. Bake for 8 minutes.
- For the filling, use a stand mixer or a handheld electric mixer to beat together all ingredients in a large bowl. Pour the filling into the pre-baked crust.
- Bake until the cheesecake is set along the outside, but still jiggly in the center, about 50 minutes. (I don’t use a water bath for this recipe.)
- Cool to room temperature, and then refrigerate to chill, about 4 hours, before slicing and serving. (This will keep well covered in the fridge for up to 10 days.)
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