Low Carb Pumpkin Cheesecake Recipe

Low carb pumpkin cheesecake made with homemade pumpkin spice mix, pumpkin puree and ricotta cheese! With approximately 6 carbs per slice this cheesecake will be your favorite keto holiday dessert!

Today I’m sharing a dessert that will leave you craving for cool evenings, falling leaves, and warm blankets!

Low carb and keto diet 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 sugar and gluten-free with only 6 grams of net carbs per slice!

Slice of low carb keto pumpkin cheesecake topped with whipped cream.

Why you’ll love this Keto Pumpkin Cheesecake

  • No pie crust to mess with – Hello easy recipe! You won’t miss the crust one bit.
  • Everyone loves this keto pumpkin pie cheesecake whether they are low carb followers or not.
  • Fall season favorite dessert – Ramp up the flavors of regular cheesecake into a fall favorite dessert with pumpkin.
  • Healthy start to holiday baking list – Enjoy sweet treats without added sugar.

Equipment you’ll need to make Keto Pumpkin Cheesecake

  • Hand mixer or electric stand mixer
  • 8″ Springform pan
  • Baking sheet with a rim
  • Large mixing bowl
  • Measuring spoons and cups
Ingredients for low carb keto pumpkin cheesecake recipe.

Ingredients to make Low Carb Pumpkin Cheesecake

Cheesecake Filling

  • Ricotta cheese (full fat) at room temperature -You might be used to using cream cheese, try ricotta! It can leave a thicker texture that you aren’t familiar with, so ensure a creamy texture, pulse in a food processor or blender until creamy.
  • Pumpkin purée – use real pumpkin, not pumpkin pie filling. Have you tried making your own pumpkin puree in an Instant Pot? Try this 6 minute recipe.
  • Granulated sugar substitute like Swerve or monk fruit
  • Flours Almond flour (super fine) and coconut flour – these help thicken the cheesecake mixture. If you are nut free, then leave the almond flour out and increase the coconut flour by 1 tablespoon.
  • Pumpkin pie spice mix – If you haven’t made a batch of homemade pumpkin pie spice, then do that right away. This mix is the key to getting the pumpkin flavor we love. 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 time when baking. You will only need to open one spice jar instead of 5 when enhancing pumpkin flavors.
  • Salt
  • Eggs – I always use the large size.
  • Vanilla Extract

Fresh Whipped Cream (optional)

  • Heavy cream
  • Sugar free confectioners sugar alternative like Swerve or Truvia.
  • Vanilla Extract
Pumpkin cheesecake on a white cake plate decorated with whipped cream.

How to make Low Carb Cheesecake

This low carb keto pumpkin cheesecake recipe is an intermediate baking recipe. Simple straight forward instructions, but the final baking step requires a water bath technique to ensure a creamy cake. You may not be used to baking your cakes surrounded in water.

Step 1 Prepare baking pan

Lightly grease the sides and bottom on an 8-inch round springform pan with butter. Tightly wrap the bottom and up the sides of the baking pan with foil and set aside.

Step 2 Whisk together Dry Ingredients

In a medium size bowl whisk together the flours, pumpkin pie spice and salt.

Step 3 Mix together Wet Ingredients

In a separate large bowl with an electric mixer or blend the ricotta, pumpkin puree until well combined. Note that you can mix in a blender for a creamier consistency. Add the sweetener and combine until well incorporated.

Whisk in eggs in the pumpkin batter one egg at a time.

Pumpkin cheesecake filling adding one egg at a time.

Step 4 Combine Ingredients

Add the dry ingredients to the wet ingredients and fold in the vanilla extract. Pour pumpkin cheesecake filling into the prepared springform pan.

Dry ingredients added to the wet ingredients for pumpkin cheesecake recipe.

Step 5 Bake Cheesecake

Place the cheesecake on a baking sheet with a rim. Add warm water to the pan until water reaches 1/4-1/2″ up the springform pan. Bake at 300°F degrees for 1 hour and 15 minutes or until the center is set. Remove from the oven and cool for 30 minutes before refrigerating.

Step 6 Whip Cream (optional)

To whip the heavy cream, place heavy cream, sweetener and vanilla in a deep bowl. Blend on medium speed until the mixture begins to thicken. Increase to high speed until you reach the desired consistency.

Crustless Sugar-Free Pumpkin Cheesecake With A Secret Ingredient

One easy way to modify a traditional cheesecake recipe to a lower carb dessert is to make it without a crust. 

Surprisingly, also used in this recipe is a secret ingredient; 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!

Sliced keto pumpkin cheesecake on a white cake platter.

Pumpkin Cheesecake For Everyone

So here you go! A healthy start to holiday baking! This cheesecake is delicious, tender, and oh sooo creamy! 

Even guests that aren’t watching their sugar intake will enjoy this dessert.

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!

A slice of keto pumpkin cheesecake with a forkful of cake ready to eat.

You Also Might Enjoy These Low Carb Desserts

  • Keto Pumpkin Pie – creamy, delicious and several crust options or go crustless. Make sure to add extra whipped cream!
  • Lime Bars – low carb and gluten free with a creamy lime curd.
  • Keto Chocolate Pie – double up the chocolate with a crunch crust and a creamy filling with a surprise ingredient that brings out the chocolate flavor!
  • Keto Mock Apple Crumble – Almost like the real thing, but this apple crumble is make with Chayote squash!
Slice of pumpkin cheesecake on a white plate.
Slice of pumpkin cheesecake on a white plate.

Low Carb Pumpkin Cheesecake

Creamy and delicious keto pumpkin cheesecake made without a crust. You won't miss the extra carbs, promise! Add extra whipped cream!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: baking, cake, dessert, low carb
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 55 minutes
Servings: 10 servings
Calories: 235kcal
Author: Sandra Shaffer


  • 32 ounces ricotta cheese full fat
  • 1 cup pumpkin puree
  • 2/3 cup granulated sugar alternative Swerve
  • 3 tablespoons almond flour super fine
  • 1 tablespoon coconut flour
  • [1 1/2 teaspoon pumpkin pie spice]
  • 1/8 teaspoon salt
  • 6 large eggs
  • [2 teaspoons vanilla extract]
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar alternative Swerve
  • 1/2 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.
  • Pour batter into prepared springform pan.
  • 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 1/2 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.


For most accurate analysis with the brands you use, try Happy Forks Analyzer


Serving: 1g | Calories: 235kcal | Carbohydrates: 7g | Protein: 16g | Fiber: 1g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

This recipe was first shared August 2016. It has been modified November, 2021 with updated photos and more details to ensure a successful baking experience.

Low Carb Pumpkin Cheesecake Photos from 2016

Low carb pumpkin cheesecake made with homemade pumpkin pie spices, pumpkin puree and ricotta cheese!


Low carb keto pumpkin cheesecake for your holiday celebration. Creamy and delicious cake made without a crust. Don't worry, you won't miss it at all! #ketoRecipe #PumpkinCheesecake #PumpkinDessert #LowCarbRecipe

Hugs Sandra Signature

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    1. Hi Melissa, I haven’t tried that, but I bet you could. I would probably leave out the almond flour because the cream cheese will add to the stability. Let me know it you try it! Also, adjust to how sweet you like your treats. I tend to go on the not so sweet side.

  1. Made this for friendsgiving this past weekend and it was a HUGE HIT! I will be making it again for Thanksgiving!

  2. I had high hopes for this cheesecake but it did not meet my expectations. I found it rather lacking in the pumpkin flavour so would boost the pumpkin spice and the ricotta just gave it a gritty texture. It is not a recipe I will be using.

    1. I’m sorry to hear that this cake wasn’t to your liking. I think blending the ricotta would give it a smoother texture and still keep the creaminess that I think you prefer. If you love pumpkin, then I hope this pumpkin pie is more to your liking.

  3. Made this cheesecake for Thanksgiving and it was a big hit! I didn’t have ricotta cheese, so I subbed the same amount of a combo of marscapone and cream cheese and it worked just fine. The only tweak it might need is the sweetener. This cheesecake is on the lightly sweet end, which I personally like. If you want something a little sweeter, then add some extra swerve or def use some sweetened whipped cream. I can’t wait to make this for my family for Christmas!

  4. Wow , Wow ,Wow, I am l looking so forward to making this, for me. I love that the flours are almond and coconut flour and I do make my own Vanilla, and you used the Ricotta cheese yes, yes, yes. So I want to say Thank You so Very Much

  5. What a gorgeous fall dessert Sandra! I love how you lighten up recipes without losing flavor! Pinning to try later. Have a lovely day!

  6. Oh my gosh, that looks amazing. I had no I idea ricotta has less calories/carbs than cream cheese and tbh, I prefer the texture ricotta gives cheesecake better than cream cheese. This would make an awesome addition to a holiday menu!