Low Carb Pumpkin Cheesecake


We love cheesecake. This is a variety we made for Thanksgiving last year. Yes, Pumpkin has carbs but it is also very fibrous and you are consuming a minimal amount per slice. A note on Keto baking: The Keto Cooks bake with Swerve because it has the lowest glycemic effect on the body of all artificial sweeteners currently available. Being on a Keto diet simply means being in a state of Ketosis. Because Ketogenic carb and sugar alcohols consumption can vary from person to person, some people will consume no sweeteners while on Keto, and some people can consume many different types of sweeteners while staying in Ketosis. Chose what works for you and enjoy life!

The crust:

1 cup almond Flour
1/3 cup pecans
1/3 cup coconut flour
1/3 cup coconut oil
1/3 cup Swerve
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp guar gum
1/2 tsp cinnamon
1 egg
pinch of nutmeg


Preheat oven to 485 degrees Fahrenheit. Chop your whole or pieced pecans in a food processor. Variety in pecan chunk size is ok and will enhance the texture of the crust. In a large bowl add almond flour, pecans, coconut flour, salt, Swerve, cinnamon, nutmeg and guar gum. Mix well while dry before adding coconut oil, egg, and vanilla. Stir well and kneed by hand until all contents are well formed.

Line your crust mixture on bottom and sides of a spring-form pan. For this cheesecake we use a 9 inch springform pan. The height of the crust on sides of pan should only be about 1.5 inches high and uniform like below.


Filling Ingredients

  • Three 8oz packages Philadelphia Cream Cheese, softened
  •  1 Tablespoon of Sour Cream
  •  1/2 stick of unsalted Kerrygold Irish Butter, softened
  • 3 whole eggs + 1 additional egg yolk
  • 1/4th Tsp Vanilla Extract
  • 2 drops almond extract
  • 1/2 cup Splenda
  • 1/3 cup Swerve
  • 1 can pure pumpkin puree 15 0z


Unpack the cream cheese and place 3 blocks on a plate. Microwave for about a minute, stopping at 30 seconds to rotate once. Cream cheese should be very soft to the touch. Next soften your butter.

Place softened cream cheese, sour cream and softened butter into a large electric mixing bowl. Mix until smooth.

Add vanilla extract, almond extract, Swerve and Splenda and mix. While mixing add one egg at a time (this will prevent clumping). Once it appears smooth, scrape sides of bowl again to ensure no clumps have been trapped at the bottom and mix again. Add Pumpkin Puree. Mix until smooth.

Wrap the bottom of your spring-form pan in aluminum foil (2x) layers to prevent oil leaking unto oven floor. Now pour the filling on top of the crust. Your fill line should be approximately the same height as your crust.Add in sweetener and vanilla / almond extract. Once mixed well, add one egg at a time as you mix to avoid clumpyness. Add the additional egg yolk last and mix until creamy. It’s important not to mix it too long, because if you mix it too long you get air bubbles which can cause expansion when cooking.

Bake in lower 1/3rd of oven at 350 degrees for 20 minutes. Once the time is up it is important not to open the oven door too quickly because the sudden cooling can cause cracks in the top of the cake. Crack the oven door for a minute, then place tin foil loosely on top of the spring pan to help trap heat to promote even cooling. Leave in oven for another 5 minutes before pulling out. Peak under the tin foil and shake the pan. The center should jiggle slightly. Gentry wrap the tin foil over the top again forming a light seal and let cool for 30 minutes before putting in the fridge or freezer.


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