Low carb pumpkin cheesecake made with homemade pumpkin pie spices, pumpkin puree and ricotta cheese! With approximately 6 carbs per slice this cheesecake will be your favorite holiday dessert!
I’m behind on my recipe sharing this week, but weeks ahead of holiday baking! Today I’m sharing a dessert that will leave you craving for cool evenings, falling leaves, and warm blankets!
Low carb eating friends, “You
can’t CAN have your cake and eat it too!”
You know that saying, right? Well, the CAN’T really applies when you are trying to follow a low carb diet because just about every delicious holiday dessert is made with lots of carb-y sugar and flour, but guess what? I’ve found a way to enjoy a favorite holiday treat that is low in sugar, gluten-free and only has about 6 carbs per slice!
If you haven’t made a batch of homemade pumpkin pie spices then go do that right away. Not only is mixing your own seasonal spices together economical, but you won’t have to hunt it down in the grocery store ever again. Plus, having it on hand saves you time! You will only need to open one spice jar instead of 5 when enhancing pumpkin-y flavors.
One easy way to modify a traditional cheesecake recipe to a lower carb dessert is to make it without a crust. I promise that for a dessert like this, you won’t miss the crust. It’s satisfying without it and saves you a few extra calories too. I propose adding more fresh whipped cream to your slice instead!
Surprisingly, also used in this recipe is whole fat ricotta instead of the more common cream cheese. Both give you a creamy base, but the ricotta has less calories. So how can I add such rich and delicious flavor and still keep this treat low carb?
Did you know that the low-fat version of most ingredients has more carbs then their whole fat counterpart? It’s true! It’s not a huge amount (source), but when you are trying to keep a low carbohydrate count every gram can add up quickly and make a difference!
So here you go! A healthy start to holiday baking! This cheesecake is delicious, tender, and oh sooo creamy! Print the recipe and save it to make as soon as possible. You’ll enjoy every bite 🙂
You also might want to try making your own vanilla extract! It’s super easy to make and so handy to have during the holidays. Need a dessert to share at a potluck? Try these Pumpkin Cheesecake Bars! Not low carb, but one of Alan’s favorite desserts that I make every year!
- 32 ounces ricotta cheese (full fat)
- 1 cup pumpkin puree
- ⅔ cup granulated sugar alternative (Swerve)
- 3 tablespoons almond flour (super fine)
- 1 tablespoon coconut flour
- 1½ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 6 large eggs
- 2 teaspoons vanilla extract
- WHIPPED CREAM
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar alternative (Swerve)
- ½ teaspoon vanilla
- Preheat oven to 300 degrees.
- Grease the sites and bottom of an 8 inch springform pan with butter. Cover bottom with foil half way up the pan making sure no water (adding to the pan when baking) or any part is open or exposed. Set aside.
- In a medium bowl whisk together flours, pumpkin pie spice, salt and set aside.
- In a large bowl blend ricotta and pumpkin puree until well combined. Add sugar.
- Add eggs whisking in one at a time.
- Mix in the remaining prepared dry ingredients, and then fold in the vanilla.
- Place pan in the middle of a baking pan with a 1 inch lip. Add warm water to the pan util the water reaches about ½ inch up the springform pan. Bake for about 1 hour and 15 minutes or until the center is firm (not jiggly). Remove from the oven and cool for 30 minutes. Refrigerate.
- Serve with WHIPPED CREAM: In a deep bowl mix cream, sugar and vanilla with a hand blende for 2 minutes or until until desired consistency.
- Pour batter into the prepared springform pan.