Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Geri Terry
The holidays are upon us! And the media is having a field day shoving all things pumpkin spice down our throats. (Pumpkin Spiced Spam, anyone?) But don't despair! Here is one recipe NO ONE will have to be forced to eat! This creamy, decadent cheesecake is perfect from Halloween through New Year's! So have a big slice, knowing you'll be one of the few who doesn't have the word DIET on their New Years Resolution list!!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 15 mins
Cool crust 15 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine American
Servings 12
Calories 209.66 kcal


  • 2 cups Almond flour fine
  • cup Swerve granulated
  • 6 tbs butter
  • 4 8 oz packs Cream Cheese softened
  • 1 cup Swerve Granulated
  • ¼ cup Swerve brown
  • 4 large eggs
  • cup cream heavy
  • 3 tbs sour cream
  • 1 can pumpkin 1 15 oz can
  • 1 tsp cinnamon


  • Preheat oven to 350*
  • Melt butter.
  • Combine melted butter, almond flour and swerve till combined.
  • Press into bottom of spring pan evenly.
  • Bake crust for 12 to 15 minutes, until lightly browned.
  • Cool for 15 minutes.
  • Reduce oven to 325*
  • After cooling, cover bottom of cooled pan with foil. This will prevent leaking if you use a waterbath to cook the cheesecake. It isn't strictly necessary, but it helps prevent the cheesecake top from cracking.
  • In bowl of KitchenAid, combine softened cream cheese and sweeteners.
  • Scrape down bowl.
  • Add eggs one at a time till incorporated.
  • Add cream , sour cream, vanilla and cinnamon. Mix till incorporated.
  • Add pumpkin and mix till smooth.
  • Pour into pre-baked crust.
  • If using a water bath, place cheesecake in large pan in oven. Now pour boiling water in pan about an inch high. Either way, bake for 60 minutes. Center should still be a bit jiggly.
  • Remove from oven and chill before serving.





Serving: 12gramsCalories: 209.66kcalCarbohydrates: 4.51gProtein: 6.34gFat: 19.66gSaturated Fat: 6.7gPolyunsaturated Fat: 0.65gMonounsaturated Fat: 2.97gTrans Fat: 0.24gCholesterol: 88.03mgSodium: 79.65mgPotassium: 35.33mgFiber: 2.07gSugar: 0.83gVitamin A: 392.87IUVitamin C: 0.08mgVitamin D: 0.5µgCalcium: 59.83mgIron: 1.02mgNet Carbs: 2G
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This Keto Pumpkin Cheesecake is a keto-friendly breakfast recipe.

Aunt Ger is our head Chef behind Ketonia, responsible for creating the delicious Ketonia products you know and love. 

As a veteran french pastry chef, Geri strives to create delicious and keto-friendly recipes that are so good you won’t believe they’re low carb. Her passion for authentic food stems from her deep belief that you should love everything you eat. For Geri, Keto foods are no exception. From day one, Ketonia has had a commitment to creating the absolute best tasting and best for you keto food. So get your forks ready as mother-son team Geri and John take you on a keto culinary journey like you’ve never been on before!

Have something you’d like to see? Please send us a message. We’d love to take a shot at it! From drinks to desserts and everything in between, we love making the keto impossible, possible. 

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Hungry for more? Check out more of Aunt Ger’s Keto Recipes here.

Are you interested in learning more about the Ketogenic diet? To reach your goals with keto, it’s important to understand the ins and outs of the ketogenic lifestyle. Check out our learning center articles to Understanding Keto here.

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