Keto Pumpkin Cheesecake

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Keto Pumpkin Cheesecake is always the answer, regardless of the question. Check out this easy recipe for making a favorite low-carb style of fall!

A note on the pumpkin … be careful because you can exaggerate in Keto. With 4 net carbohydrates in 1/2 cup pumpkin puree, it can be easy to overdo it.

I have seen many cheesecake recipes with low carb pumpkin, but I think one thing that distinguishes this is the delicious crust. Let me know what you think!

The good news is that the macros per serving for each serving of this recipe are quite accurate.

Calories: 346
Total carbohydrates: 6g
Fiber: 2g
Net Carbohydrates: 4g
Protein: 6g
Fat: 33g


  • Walnut Bark
  • 2 cups of nuts
  • 3 tablespoons butter, melted
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon vanilla
  • 2 teaspoons of sweetener, if desired (optional)
  • Pumpkin cheesecake fluff
  • 16 oz cream cheese, softened
  • 1 cup of swivel powder
  • 2/3 cup whipped cream
  • 2/3 cup pumpkin puree
  • 2 teaspoons of pumpkin spices
  • 1 teaspoon vanilla


Walnut bark:

Preheat the oven to 350

In the food processor, place all the ingredients of the crust and press until the dough has consistency, scraping the sides as necessary.

Press dough into a 24 cm round baking dish and bake for 12-15 minutes until lightly browned

Remove and let cool for 20 minutes


Fluff of pumpkin cheesecake:

In a large bowl, beat the whipped cream cheese, the whipped cream and beat until fluffy (the hand blender or stand mixers work better)

Add the pumpkin spice, pumpkin puree and vanilla and dressing gown until combined

Extend the cheese ball on the cooled walnut crust and refrigerate for at least two hours or until it hardens.

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