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