Don't Be Spooked! This Pumpkin Cheesecake Recipe Is Totally Keto
Hey, keto dieter. If you’re feeling FOMO about all the pumpkin-spiced things you’re seeing around you, don’t fret — we’ve created a seasonal cheesecake just for you. No really; we promise no tricks — just treat! Cheesecake is one of the best recipes to turn keto, since it relies on high-fat ingredients like cream cheese, eggs, and whipped cream. The crust and sweetener are where things need keto-fying. We simply made a high-fat crust using butter and almond meal. And for the sweetener, we’re using stevia, mostly because it’s readily available. If you’re worried about the pumpkin puree sending you over your carb limit for the day, we ran a quick nutritional analysis of this recipe, and there are roughly 2.3 grams of net carbs per cheesecake. Finally, a dessert you don’t have to boo.
Recipe Notes: We used Wholesome Organic Stevia, because it’s legitimately keto-certified. If stevia isn’t your thing, you can swap out with another keto-friendly sweetener of your choice like erythritol (Wholesome Zero is also keto-certified), Just Like Sugar, monk fruit (we love Lakanto for tasting “normal”), Swerve, or xylitol. We haven’t tested these alternatives, so be sure to taste the batter (before adding eggs) and adjust the measurement as needed. For instance, you may end up using 1/2-2/3 cup of Swerve.
(Recipe via Anna Monette Roberts / Brit + Co; photos via Brittany Griffin / Brit + Co)
Mini Keto Pumpkin Cheesecake Recipe
- 1/2 cup almond meal
- 1/4 teaspoon vanilla
- 2 tablespoons butter, melted
- 8 ounces full-fat cream cheese, softened
- 2 large eggs
- 1-2 teaspoons granulated stevia, or more to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon pumpkin spice, plus more for garnish
- 1/2 cup pumpkin puree
- unsweetened whipped cream, for garnish
- pepitas, for garnish
Preheat oven to 350°F. Line 12 muffin cups with paper liners or use a nonstick silicone muffin mold like Silpat (as pictured).
Beat cream cheese, eggs, sweetener, vanilla extract, salt, and pumpkin spice together in a bowl with an electric mixer set to medium until smooth. Then, beat in pumpkin puree until just combined.
Spoon batter over the crust layer in the paper liners. Use a spring ice cream scoop for easier and even distribution.
Bake 15 to 17 minutes, or until the cream cheese mixture is nearly set in the middle.
Keeping the cakes in the pan, place on a rack until cool enough to handle. Refrigerate 8 hours to overnight before serving.
Top each cheesecake with a dollop of whipped cream and sprinkle a few pepitas. Dash a bit of pumpkin spice on top.