Description
Indulge in this decadent, low-carb keto pumpkin cheesecake. It features a rich, crunchy toasted almond and pecan base perfectly paired with a velvety smooth pumpkin spiced filling. It is the ideal festive dessert for holiday gatherings, ensuring everyone can enjoy a slice without sacrificing health goals. This recipe is simple to assemble and relies on room-temperature ingredients to achieve a flawless, lump-free texture.
Ingredients
1 cup raw unsalted almonds
1 cup raw unsalted pecans
2 packets granular sucralose (for crust)
2/3 cup granular sucralose (for filling)
3 tbsp melted butter
24 oz cream cheese, room temperature
15 oz pumpkin puree (not pie mix)
1 tsp pure vanilla extract
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground cloves
3 large eggs, room temperature
1 pinch of salt
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Pulse almonds and pecans in a food processor until a fine, crumbly texture is reached.
Add 2 packets of sweetener and melted butter to the nut mixture and pulse until just combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then cool for 10 minutes.
Blend cream cheese and 2/3 cup sweetener in a processor until smooth.
Mix in pumpkin puree, vanilla, cinnamon, ginger, cloves, and salt until incorporated.
Add eggs one at a time, mixing until just blended.
Pour filling over crust and bake at 350 degrees F for 50-60 minutes until set.
Cool completely and refrigerate for 4 hours before serving.
Notes
Ensure cream cheese is at room temperature for a smooth, lump-free filling. Do not overmix after adding the eggs to prevent air bubbles and cracking. Keep refrigerated until ready to serve.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American/Keto
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 115mg