Is pumpkin allowed on a keto diet?

Yes, pumpkin is keto-friendly in moderate amounts. It’s relatively low in carbs and high in fiber, making it a great seasonal ingredient for low-carb baking.

What are the 5 ingredients in keto cheesecake?

A basic keto cheesecake needs cream cheese, eggs, almond flour, sweetener, and butter. The pumpkin variation adds purée and warm spices.

Can I eat cheesecake while on keto?

Absolutely—just make sure it’s made with low-carb ingredients like almond flour and sugar substitutes instead of traditional sugar and crackers.

How many carbs are in pumpkin cheesecake?

It depends on the recipe, but a typical slice of keto pumpkin cheesecake can have as little as 5–6 net carbs when made with low-carb ingredients.

What cheese is not allowed on keto?

Most cheeses are fine, but processed cheeses with added starches or fillers can raise carbs and should be avoided.

Can I make cheesecake without sugar?

Yes, and it can taste amazing. Sugar substitutes like erythritol or monk fruit create the sweetness without the carbs or sugar spike.

Keto Pumpkin Cheesecake: A Creamy Fall Favorite Without the Carbs

Name: Keto Pumpkin Cheesecake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 12 slices
Cuisine: American
Ingredients: 2 cups almond flour; 1/2 cup melted butter; 3 tbsp erythritol; 3 (8 oz) packages cream cheese, softened; 1 cup pumpkin purée; 3/4 cup erythritol & monk fruit blend; 3 large eggs; 1 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger; Pinch of cloves; Pinch of salt

Description

A creamy, spiced keto pumpkin cheesecake with almond flour crust and sugar-free sweetener, perfect for fall gatherings.

Ingredients

Scale

2 cups almond flour

1/2 cup melted butter

3 tbsp erythritol

3 (8 oz) packages cream cheese, softened

1 cup pumpkin purée

3/4 cup erythritol & monk fruit blend

3 large eggs

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

Pinch of cloves

Pinch of salt

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Instructions

1. Preheat oven to 325°F and prepare a 9-inch springform pan.

2. Mix almond flour, melted butter, erythritol, and cinnamon for the crust.

3. Press crust mixture into the pan and bake for 10 minutes.

4. Beat cream cheese until smooth, then add pumpkin purée, sweetener, vanilla, and spices.

5. Add eggs one at a time, mixing just until combined.

6. Pour filling into crust and smooth the top.

7. Bake in a water bath for 55–65 minutes, until edges are set.

8. Cool in oven with door ajar, then refrigerate at least 4 hours before serving.

Notes

For best texture, bring all ingredients to room temperature before mixing.

Freeze slices individually for up to 2 months.

Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 2g
Sodium: 180mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 7g
Cholesterol: 115mg