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!
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 to make Low Carb Pumpkin Cheesecake
- 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.
- 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
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.
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.
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!
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!
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!
- 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
- WHIPPED CREAM
- 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
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 235Trans Fat: 0gCarbohydrates: 7gFiber: 1gProtein: 16g
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
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