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Low-Carb Pumpkin Cheesecake Recipe

Posted on 11/14/2023

in Recipes & Menu Inspiration

by Green Paper Products

Slice of pumpkin cheesecake with whipped cream, overhead table scene on a white wood background

Low-Carb Pumpkin Cheesecake

Get ready to fall in love with our irresistible Low-Carb Pumpkin Cheesecake featuring a delectable almond flour crust. This dessert masterpiece strikes the perfect balance between rich and indulgent and health-conscious. Creamy and velvety pumpkin cheesecake, infused with warming spices, rests atop a luscious almond flour crust, creating a harmonious blend of flavors and textures. Whether you're embracing a low-carb lifestyle or simply craving a guilt-free slice of autumn, this cheesecake is here to delight your taste buds and elevate your dessert experience.


For the Almond Flour Crust:

  • 1 1/2 cups almond flour

  • 1/4 cup melted coconut oil or melted butter (for a non-vegan version)

  • 1/4 cup granulated erythritol or sweetener of your choice

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

For the Pumpkin Cheesecake Filling:

  • 16 ounces (2 blocks) cream cheese, softened (use dairy-free cream cheese for a vegan version)

  • 1 cup pumpkin puree (canned or homemade)

  • 2/3 cup granulated erythritol or sweetener of your choice

  • 2 large eggs (for a vegan version, you can use egg replacers like flax eggs or aquafaba)

  • 1 teaspoon pure vanilla extract

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt


1. Preheat the Oven:

  • Preheat your oven to 325°F (160°C).

2. Make the Almond Flour Crust:

  • In a mixing bowl, combine almond flour, melted coconut oil or butter, sweetener, ground cinnamon, and salt.

  • Press the mixture into the bottom of a 9-inch (23 cm) springform pan, forming an even crust.

  • Place the pan in the refrigerator while you prepare the filling.

3. Prepare the Pumpkin Cheesecake Filling:

  • In a separate mixing bowl, beat the softened cream cheese until smooth.

  • Add in the pumpkin puree, sweetener, eggs (or egg replacer), vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix until well combined.

4. Assemble and Bake:

  • Pour the pumpkin cheesecake filling over the chilled almond flour crust in the springform pan.

  • Tap the pan gently on the counter to remove any air bubbles.

  • Place the pan on a baking sheet (to catch any potential drips) and bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

5. Cool and Refrigerate:

  • Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour.

  • Remove the cheesecake from the oven, then refrigerate it for at least 4 hours or overnight to allow it to fully set.

6. Serve:

  • Once set, remove the cheesecake from the springform pan, slice, and serve.

  • Optionally, garnish with a dollop of whipped cream or a sprinkle of ground cinnamon.

Enjoy your decadent Low-Carb Pumpkin Cheesecake with an Almond Flour Crust, a delightful dessert that's perfect for those looking to enjoy a keto-friendly treat with all the flavors of fall!

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