Keto Pumpkin Cheesecake with Almond Pecan Crust

A rich, creamy pumpkin cheesecake with a buttery almond-pecan crust, naturally sweetened and completely gluten-free with no processed sugars.
⏱
Prep
20 mins
🔥
Cook
60 mins
🍽
Servings
12
🌾
Carbs
17.1g
💪
Protein
6.9g
🫒
Fat
19.4g

This keto pumpkin cheesecake combines warm fall spices, creamy cheesecake filling, and a crisp nut-based crust for a dessert that feels indulgent while remaining low in carbs. Sweetened with a keto-friendly natural sweetener and made without gluten or refined sugar, it’s perfect for holidays, gatherings, or anytime you’re craving pumpkin season flavors.

The almond-pecan crust adds a delicious toasted nuttiness that pairs beautifully with the silky pumpkin cheesecake layer.

Ingredients

  • 1 cup almond flour
  • 1 cup finely chopped pecans
  • 3 tablespoons melted butter
  • 2 tablespoons monk fruit sweetener
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 3/4 cup monk fruit sweetener
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine almond flour, chopped pecans, melted butter, monk fruit sweetener, cinnamon, and salt.
  3. Press the crust mixture evenly into the bottom of the prepared pan.
  4. Bake the crust for 10 minutes, then remove and allow to cool slightly.
  5. In a large bowl, beat the softened cream cheese until smooth.
  6. Add pumpkin puree, monk fruit sweetener, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix until fully incorporated.
  7. Add eggs one at a time, mixing on low speed after each addition until just combined.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Bake for 50–60 minutes, or until the center is slightly jiggly but the edges are set.
  10. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 30 minutes.
  11. Remove from the oven and cool completely at room temperature.
  12. Refrigerate for at least 4 hours, preferably overnight, before serving.
  13. Slice and serve chilled.
Nutrition Facts
Per serving (1 of 12)
Calories 257
Total Fat 19.4g
Total Carbohydrate 17.1g
  Dietary Fiber 2g
  Total Sugars 5.2g
Protein 6.9g
Sodium 83.3mg
Calcium 25mg
Iron 0.3mg
Vitamin C 0.2mg
Estimates computed by AI using density-aware ingredient values consistent with USDA / MyFitnessPal references. Values are approximate.

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