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Home » Recipes » Desserts » Cheesecakes » Low Carb Pumpkin Cheesecake Recipe

Low Carb Pumpkin Cheesecake Recipe

November 9, 2018 by Faith 9 Comments

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If you’re looking for a festive autumnal dessert, this Low Carb Pumpkin 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!

Low Carb Pumpkin Spice Cheesecake Recipe Top View of Entire Cheesecake

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 Cheesecake Recipe. Pumpkin spice anything always seems to be a hit, lol!

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.

Slice of Low Carb Pumpkin Spice Cheesecake Recipe Overhead View

I have to say, this is every bit as delicious as any cheesecake I’ve ever tried. It has a creamy texture and just the right amount of pumpkin spice flavor. You won’t believe this is sugar free pumpkin cheesecake!

Add it to your Thanksgiving dessert menu and it’s sure to be a hit with both low carb and non-low carb eaters.

Low Carb Pumpkin Cheesecake Recipe with Description

Ingredients in This Low Carb Pumpkin Cheesecake Recipe:

  • Almond flour
  • Swerve Confectioners
  • Cinnamon
  • Salt
  • Unsalted butter
  • Liquid stevia
  • Cream cheese
  • Ricotta cheese
  • Pumpkin puree
  • Eggs
  • Pure vanilla extract
  • Pumpkin pie spice mix
  • Blackstrap molasses
  • Stevia glycerite
  • Coconut oil spray

(See the recipe card below for measurements.)

Slice of Low Carb Pumpkin Spice Cheesecake Recipe with Bite

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, which makes it easy to fit pumpkin into a low carb lifestyle.

How Many Carbs are in Canned Pumpkin?

According to the USDA Food Database, 1/2 cup (123 g) of pumpkin has the following nutrition information:

  • 42kcals
  • 1g protein
  • 0g total fat
  • 10g total carbohydrates
  • 4g fiber
  • 6g net carbohydrates

Is Pumpkin Keto Friendly?

The short answer: yes! Canned pumpkin has 6g net carbohydrates per 1/2-cup serving, and can be integrated into a ketogenic meal plan.

Overhead Photo of Low Carb Pumpkin Spice Cheesecake Recipe

Powdered Swerve (aka Swerve Confectioners)

This is a sugar replacement that’s similar in texture to powdered sugar (also called confectioners sugar). I like to use Swerve Confectioners in this keto pumpkin cheesecake recipe because it blends very well into the batter.

I get a lot of questions about powdered Swerve, so I wanted to take the opportunity to answer a few!

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.

Keto Low Carb Pumpkin Spice Cheesecake Recipe with Description

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!

Whole Slice of Low Carb Pumpkin Spice Cheesecake Recipe

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

Slice of Sugar Free Keto Pumpkin Cheeecake on Rustic Wooden Table

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Overhead Photo of Low Carb Pumpkin Spice Cheesecake Recipe

Low Carb Pumpkin Spice Cheesecake Recipe

If you’re looking for a festive autumnal dessert, this Low Carb Pumpkin 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!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 people
Calories: 262kcal
Author: Faith Gorsky

Ingredients

Crust:

  • 1 1/4 cups almond flour
  • 1 tablespoon Swerve Confectioners
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter melted
  • 7 drops liquid stevia

Filling:

  • 8 oz block full-fat cream cheese, slightly softened
  • 1 cup ricotta cheese
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 6 tablespoons Swerve Confectioners
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pumpkin pie spice mix
  • 1 teaspoons blackstrap molasses
  • 1/4 teaspoon stevia glycerite

Other:

  • Coconut oil spray for the pan
US Customary - Metric

Instructions

  • 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.)

Helpful Tips

  • Net Carbs: 5g per serving (1 slice or 1/10 of cheesecake)
  • This cheesecake is even better the next day!

Nutrition

Calories: 262kcal | Carbohydrates: 6g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 165mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2510IU | Vitamin C: 0.6mg | Calcium: 116mg | Iron: 1.2mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Low Carb Pumpkin Cheesecake Recipe Pinnable Image

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Cheesecakes, Gluten Free, Low Carb Tagged: Autumn, Cheesecake, Christmas, Fall, Gluten-Free, Grain-Free, Holiday Desserts, Keto, Low Carb Pumpkin Cheesecake, Low Carb Pumpkin Cheesecake Recipe, Low Carb Pumpkin Spice Cheesecake Recipe, Low-Carb, Low-Carb High Fat, Pumpkin, Pumpkin Cheesecake, Pumpkin Spice, Recipes, Thanksgiving

Comments

  1. Debbie says

    January 22, 2019 at 9:51 pm

    Could I leave out the molasses?

    Reply
    • Faith says

      January 23, 2019 at 7:52 am

      Debbie, Definitely! It’s just there to add depth of flavor and complexity. Hope you enjoy it if you give it a try!

      Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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I shipped cookies to my family members this year b I shipped cookies to my family members this year because I’m not heading home for the holidays, and when I was thinking about what to bake I knew I wanted a few new things on the lineup! I’ve been wanting to come up with a recipe for Eggnog Cookies for a while and I’m pretty proud of these. 🥰 I couldn't wait to share the recipe with you! These are like sugar cookies, soft and chewy inside and slightly crispy outside, but with a festive eggnoggy twist. 💫 And bonus, they take just over half an hour to whip up. Recipe is up on @anediblemosaic --> https://www.anediblemosaic.com/eggnog-cookies/

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