Free Printable: Low Carb & Keto Food List

• My Keto Pumpkin Cheesecake Has 9 Grams Of Protein Per Slice
• Ingredients & Substitutions
• How To Make Keto Pumpkin Cheesecake
• My Recipe Tips
• Keto Pumpkin Cheesecake (High Protein) Recipe card
• More Easy Keto Pumpkin Recipes
• Recipe Reviews

My Keto Pumpkin Cheesecake Has 9 Grams Of Protein Per Slice

This keto pumpkin cheesecake is a cozy, fall twist on the low carb cheesecake that I’ve made for years. It has the same sweet, creamy filling as my original, but with pumpkin puree and warm spices that make it perfect for the season. Here’s why this sugar free pumpkin cheesecake is one of my go-to keto dessert recipes every fall:

• Sweet, creamy filling with a warm pumpkin spice flavor – The filling is definitely the best part. It’s rich and silky smooth, with plenty of real pumpkin and pumpkin pie spice .
• Buttery almond flour crust with extra protein – I had this idea of adding collagen to the crust long before protein-packed treats were a thing! It’s a lot like an almond flour shortbread cookie , but with a protein boost.
• Keto friendly + high protein – This low carb pumpkin cheesecake has just 4.4 grams net carbs per slice, but even more impressive is that it has 9 grams of protein! Plus, it’s gluten free.

Although this keto pumpkin cheesecake only takes about 15 minutes to prep, it looks and tastes like a bakery masterpiece. It always steals the show for fall holidays. Make it with me, and taste how rich and creamy sugar free can really be!

“This is the best! Made it for Thanksgiving. My son was reluctant to try, but when he tasted it he was surprised how good it was. This is a simple recipe that goes together quickly.”

-Nancy

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my keto pumpkin cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Almond Flour Crust:

• Wholesome Yum Almond Flour – I use this one because it’s super fine and gives the crust that soft, buttery texture that reminds me of shortbread. I wouldn’t swap it 1:1 with coconut flour since that would make it too dry. If you need another option, check out the crust variations in my keto cheesecake post.
• Collagen Peptides – I mostly added this for extra protein, but it also helps with structure. Other types of protein powder should work, too.
• Besti Monk Fruit Allulose Blend – My go-to sweetener that keeps the texture soft and buttery instead of dry, which can happen with other low carb sweeteners. If you decide to use something else, check my sweetener conversion chart for the amount.
• Unsalted Butter – If you’re dairy free, you can use coconut oil or even ghee .
• Vanilla Extract

Keto Pumpkin Cheesecake Filling:

• Cream Cheese – I always use full-fat cream cheese for the richest flavor and creamiest texture. You can use light, but it won’t be as smooth or decadent.
• Pumpkin Puree – Make sure you grab 100% pure pumpkin, not pumpkin pie filling — that one has sugar and spices added. I usually get canned for convenience, but homemade works great.
• Powdered Besti Sweetener – While the crust sweetener can be flexible, I highly recommend sticking to this one for the filling. Besti is the only one that will dissolve easily and not crystallize , so that your sugar free pumpkin cheesecake turns out silky smooth and not grainy . Other sweeteners (including other brands of monk fruit, stevia, erythritol, etc) can leave a gritty texture after chilling, plus a cooling aftertaste.
• Eggs – For binding. I don’t recommend substitutes here.
• Cozy Fall Spices – I like making my own pumpkin pie spice with cinnamon, nutmeg, ginger, cloves, and allspice. Feel free to use store-bought. I also add an extra pinch of cinnamon to make the pumpkin pop.
• Vanilla Extract

How To Make Keto Pumpkin Cheesecake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the crust dough. In a large bowl, mix together the dry ingredients (almond flour, collagen, and Besti). Whisk the melted butter and vanilla, then stir in until combined. It should look a little crumbly.
2. Bake the crust. Press the crust into a parchment-lined springform pan and bake until lightly golden. Cool completely before adding the filling.

1. Make the filling. Use a hand mixer to beat the cream cheese and powdered Besti together, until smooth and fluffy.
2. Add the pumpkin and spices. Mix in the pumpkin puree, spices, and vanilla, until the batter is smooth and thick… and smells like fall.

1. Beat in the eggs. I add them one at a time, keeping the mixer at low to medium speed. The batter should be medium thickness and creamy.
2. Bake the filling. Pour the sugar free pumpkin cheesecake mixture over the crust and smooth out the top with a spatula. Bake until the center looks almost set, but still has a little jiggle.
3. Let it cool. Once it is out of the oven, run a knife around the edge if it’s sticking, but don’t remove the pan yet. Let it cool on the counter until it reaches room temperature.
4. Chill to set. Refrigerate your keto pumpkin cheesecake until firm, then remove the springform edge and slice. I’m not much of a decorator, but I like sugar-free whipped cream and an extra dusting of cinnamon for serving.

My Recipe Tips

• Use room temperature ingredients. Cold cream cheese, pumpkin, or eggs can make the batter lumpy and cause temperature shock when it hits the oven. I just let everything sit out while I prep the crust.
• Line the pan for easy release. Even if you’re using a springform pan like I do , parchment on the bottom makes sure nothing sticks and helps you lift the cheesecake neatly onto a serving plate. I use these precut parchment circles that save time!
• Don’t overmix. Beating the batter too much or too fast can add too much air, which can cause cracks, air bubbles, or a slightly spongy texture instead of that smooth, dense low carb pumpkin cheesecake feel.
• Pull the keto pumpkin cheesecake out when it’s a little jiggly in the center, not totally set. Shake the pan gently and look for a jiggle kind of like jello — that means it’s done. It will fully set when it cools and then in the fridge. If you wait for it to fully set in the oven, it’ll be dry and crack!
• Why does my pumpkin cheesecake have cracks? It usually happens from overbaking or cooling too fast. See my tip above for when to remove it from the oven, and make sure it cools completely before placing in the fridge. I don’t usually bother with a water bath, but if you want to be extra careful, it can help. Just wrap your pan in foil, set it inside a bigger pan with some water, and bake as usual.
• Chill overnight if you can. Technically, a few hours is enough, but I always chill my sugar free pumpkin cheesecake overnight. The texture firms up better, the flavors deepen, and it slices more cleanly.
• Want a little crunch on top? Sprinkle chopped walnuts, pecans, or almonds over the cheesecake before serving. It adds the perfect bit of texture to balance all that creamy pumpkin filling.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Almond Flour Cheesecake Crust

• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Collagen protein powder ▢
• 2 tbsp Besti Monk Fruit Allulose Blend ▢
• 6 tbsp Unsalted butter (melted) ▢
• 1 tsp Vanilla extract ▢

Pumpkin Cheesecake Filling

• 24 oz Cream cheese (softened) ▢
• 1 cup Pumpkin puree (at room temperature) ▢
• 1 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 3 large Eggs (at room temperature) ▢
• 1 tsp Pumpkin pie spice ▢
• 1/2 tsp Cinnamon ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Crust:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper. (You can also try greasing well, but parchment works best.)
2. In a large bowl, stir together the almond flour, collagen, and Besti.
3. In a small bowl, whisk together the melted butter and vanilla. Stir the mixture into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
4. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for 5 minutes .
5. Let the crust cool for at least 20 minutes .

Filling:

1. Meanwhile, in another large bowl, use a hand mixer at low to medium speed to beat the cream cheese and powdered Besti together, until fluffy.
2. Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla.
3. Beat in the eggs, one at a time. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
4. Pour the filling into the pan over the cooled crust. Smooth the top with a spatula. (Use a pastry spatula for a smoother top if you have one that fits into the pan.)

Bake:

1. Bake keto pumpkin cheesecake for 40-50 minutes , until the center is almost set, but still jiggly when you gently shake the pan (like jello). (If you want to be extra careful to avoid cracks, you can bake in a water bath by placing the springform pan into a larger pan with tall sides and fill the larger pan with water, halfway up the sides of the springform pan.)
2. Remove the cheesecake from the oven. Run a knife around the edge. (But, do not remove the springform edge just yet.) Cool the cheesecake in the pan on the counter to room temperature.
3. Refrigerate cheesecake for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
4. If desired, serve with keto whipped cream and/or a sprinkle of cinnamon.

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Maya’s Recipe Notes

Serving size: 1 slice (1/16 of recipe)

• Tips: Check out my recipe tips above to help you bake the creamiest keto pumpkin cheesecake, prevent cracks, and get that perfect smooth, rich texture.
• Storage: I keep this cheesecake covered in the refrigerator, and it stays fresh for up to 5 days. If you’re topping it with whipped cream , wait until right before serving.
• Freeze: Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Pumpkin Cheesecake

More Easy Keto Pumpkin Recipes

If you loved this low carb pumpkin cheesecake, try a few more of my easy keto pumpkin recipes to keep the fall flavors going:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Pumpkin Cheesecake (High Protein)

My low carb keto pumpkin cheesecake has a classic creamy texture, cozy pumpkin flavor, and 9 grams of protein per slice. So easy & impressive!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/low-carb-keto-pumpkin-cheesecake-recipe/

Ingredients

Almond Flour Cheesecake Crust

• 1 1/2 cups Wholesome Yum Blanched Almond Flour
• 1/2 cup Collagen protein powder
• 2 tbsp Besti Monk Fruit Allulose Blend
• 6 tbsp Unsalted butter (melted)
• 1 tsp Vanilla extract

Pumpkin Cheesecake Filling

• 24 oz Cream cheese (softened)
• 1 cup Pumpkin puree (at room temperature)
• 1 cup Besti Powdered Monk Fruit Allulose Blend
• 3 large Eggs (at room temperature)
• 1 tsp Pumpkin pie spice
• 1/2 tsp Cinnamon
• 1 tsp Vanilla extract

Instructions

Crust:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper. (You can also try greasing well, but parchment works best.)
2. In a large bowl, stir together the almond flour, collagen, and Besti.
3. In a small bowl, whisk together the melted butter and vanilla. Stir the mixture into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
4. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for 5 minutes .
5. Let the crust cool for at least 20 minutes .

Filling:

1. Meanwhile, in another large bowl, use a hand mixer at low to medium speed to beat the cream cheese and powdered Besti together, until fluffy.
2. Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla.
3. Beat in the eggs, one at a time. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
4. Pour the filling into the pan over the cooled crust. Smooth the top with a spatula. (Use a pastry spatula for a smoother top if you have one that fits into the pan.)

Bake:

1. Bake keto pumpkin cheesecake for 40-50 minutes , until the center is almost set, but still jiggly when you gently shake the pan (like jello). (If you want to be extra careful to avoid cracks, you can bake in a water bath by placing the springform pan into a larger pan with tall sides and fill the larger pan with water, halfway up the sides of the springform pan.)
2. Remove the cheesecake from the oven. Run a knife around the edge. (But, do not remove the springform edge just yet.) Cool the cheesecake in the pan on the counter to room temperature.
3. Refrigerate cheesecake for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
4. If desired, serve with keto whipped cream and/or a sprinkle of cinnamon.

Maya’s Recipe Notes

Serving size: 1 slice (1/16 of recipe)

• Tips: Check out my recipe tips above to help you bake the creamiest keto pumpkin cheesecake, prevent cracks, and get that perfect smooth, rich texture.
• Storage: I keep this cheesecake covered in the refrigerator, and it stays fresh for up to 5 days. If you’re topping it with whipped cream , wait until right before serving.
• Freeze: Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• My Keto Pumpkin Cheesecake Has 9 Grams Of Protein Per Slice
• Ingredients & Substitutions
• How To Make Keto Pumpkin Cheesecake
• My Recipe Tips
• Keto Pumpkin Cheesecake (High Protein) Recipe card
• More Easy Keto Pumpkin Recipes
• Recipe Reviews

My Keto Pumpkin Cheesecake Has 9 Grams Of Protein Per Slice

This keto pumpkin cheesecake is a cozy, fall twist on the low carb cheesecake that I’ve made for years. It has the same sweet, creamy filling as my original, but with pumpkin puree and warm spices that make it perfect for the season. Here’s why this sugar free pumpkin cheesecake is one of my go-to keto dessert recipes every fall:

• Sweet, creamy filling with a warm pumpkin spice flavor – The filling is definitely the best part. It’s rich and silky smooth, with plenty of real pumpkin and pumpkin pie spice .
• Buttery almond flour crust with extra protein – I had this idea of adding collagen to the crust long before protein-packed treats were a thing! It’s a lot like an almond flour shortbread cookie , but with a protein boost.
• Keto friendly + high protein – This low carb pumpkin cheesecake has just 4.4 grams net carbs per slice, but even more impressive is that it has 9 grams of protein! Plus, it’s gluten free.

Although this keto pumpkin cheesecake only takes about 15 minutes to prep, it looks and tastes like a bakery masterpiece. It always steals the show for fall holidays. Make it with me, and taste how rich and creamy sugar free can really be!

“This is the best! Made it for Thanksgiving. My son was reluctant to try, but when he tasted it he was surprised how good it was. This is a simple recipe that goes together quickly.”

-Nancy

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my keto pumpkin cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Almond Flour Crust:

• Wholesome Yum Almond Flour – I use this one because it’s super fine and gives the crust that soft, buttery texture that reminds me of shortbread. I wouldn’t swap it 1:1 with coconut flour since that would make it too dry. If you need another option, check out the crust variations in my keto cheesecake post.
• Collagen Peptides – I mostly added this for extra protein, but it also helps with structure. Other types of protein powder should work, too.
• Besti Monk Fruit Allulose Blend – My go-to sweetener that keeps the texture soft and buttery instead of dry, which can happen with other low carb sweeteners. If you decide to use something else, check my sweetener conversion chart for the amount.
• Unsalted Butter – If you’re dairy free, you can use coconut oil or even ghee .
• Vanilla Extract

Keto Pumpkin Cheesecake Filling:

• Cream Cheese – I always use full-fat cream cheese for the richest flavor and creamiest texture. You can use light, but it won’t be as smooth or decadent.
• Pumpkin Puree – Make sure you grab 100% pure pumpkin, not pumpkin pie filling — that one has sugar and spices added. I usually get canned for convenience, but homemade works great.
• Powdered Besti Sweetener – While the crust sweetener can be flexible, I highly recommend sticking to this one for the filling. Besti is the only one that will dissolve easily and not crystallize , so that your sugar free pumpkin cheesecake turns out silky smooth and not grainy . Other sweeteners (including other brands of monk fruit, stevia, erythritol, etc) can leave a gritty texture after chilling, plus a cooling aftertaste.
• Eggs – For binding. I don’t recommend substitutes here.
• Cozy Fall Spices – I like making my own pumpkin pie spice with cinnamon, nutmeg, ginger, cloves, and allspice. Feel free to use store-bought. I also add an extra pinch of cinnamon to make the pumpkin pop.
• Vanilla Extract

How To Make Keto Pumpkin Cheesecake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the crust dough. In a large bowl, mix together the dry ingredients (almond flour, collagen, and Besti). Whisk the melted butter and vanilla, then stir in until combined. It should look a little crumbly.
2. Bake the crust. Press the crust into a parchment-lined springform pan and bake until lightly golden. Cool completely before adding the filling.

1. Make the filling. Use a hand mixer to beat the cream cheese and powdered Besti together, until smooth and fluffy.
2. Add the pumpkin and spices. Mix in the pumpkin puree, spices, and vanilla, until the batter is smooth and thick… and smells like fall.

1. Beat in the eggs. I add them one at a time, keeping the mixer at low to medium speed. The batter should be medium thickness and creamy.
2. Bake the filling. Pour the sugar free pumpkin cheesecake mixture over the crust and smooth out the top with a spatula. Bake until the center looks almost set, but still has a little jiggle.
3. Let it cool. Once it is out of the oven, run a knife around the edge if it’s sticking, but don’t remove the pan yet. Let it cool on the counter until it reaches room temperature.
4. Chill to set. Refrigerate your keto pumpkin cheesecake until firm, then remove the springform edge and slice. I’m not much of a decorator, but I like sugar-free whipped cream and an extra dusting of cinnamon for serving.

My Recipe Tips

• Use room temperature ingredients. Cold cream cheese, pumpkin, or eggs can make the batter lumpy and cause temperature shock when it hits the oven. I just let everything sit out while I prep the crust.
• Line the pan for easy release. Even if you’re using a springform pan like I do , parchment on the bottom makes sure nothing sticks and helps you lift the cheesecake neatly onto a serving plate. I use these precut parchment circles that save time!
• Don’t overmix. Beating the batter too much or too fast can add too much air, which can cause cracks, air bubbles, or a slightly spongy texture instead of that smooth, dense low carb pumpkin cheesecake feel.
• Pull the keto pumpkin cheesecake out when it’s a little jiggly in the center, not totally set. Shake the pan gently and look for a jiggle kind of like jello — that means it’s done. It will fully set when it cools and then in the fridge. If you wait for it to fully set in the oven, it’ll be dry and crack!
• Why does my pumpkin cheesecake have cracks? It usually happens from overbaking or cooling too fast. See my tip above for when to remove it from the oven, and make sure it cools completely before placing in the fridge. I don’t usually bother with a water bath, but if you want to be extra careful, it can help. Just wrap your pan in foil, set it inside a bigger pan with some water, and bake as usual.
• Chill overnight if you can. Technically, a few hours is enough, but I always chill my sugar free pumpkin cheesecake overnight. The texture firms up better, the flavors deepen, and it slices more cleanly.
• Want a little crunch on top? Sprinkle chopped walnuts, pecans, or almonds over the cheesecake before serving. It adds the perfect bit of texture to balance all that creamy pumpkin filling.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Almond Flour Cheesecake Crust

• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Collagen protein powder ▢
• 2 tbsp Besti Monk Fruit Allulose Blend ▢
• 6 tbsp Unsalted butter (melted) ▢
• 1 tsp Vanilla extract ▢

Pumpkin Cheesecake Filling

• 24 oz Cream cheese (softened) ▢
• 1 cup Pumpkin puree (at room temperature) ▢
• 1 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 3 large Eggs (at room temperature) ▢
• 1 tsp Pumpkin pie spice ▢
• 1/2 tsp Cinnamon ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Crust:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper. (You can also try greasing well, but parchment works best.)
2. In a large bowl, stir together the almond flour, collagen, and Besti.
3. In a small bowl, whisk together the melted butter and vanilla. Stir the mixture into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
4. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for 5 minutes .
5. Let the crust cool for at least 20 minutes .

Filling:

1. Meanwhile, in another large bowl, use a hand mixer at low to medium speed to beat the cream cheese and powdered Besti together, until fluffy.
2. Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla.
3. Beat in the eggs, one at a time. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
4. Pour the filling into the pan over the cooled crust. Smooth the top with a spatula. (Use a pastry spatula for a smoother top if you have one that fits into the pan.)

Bake:

1. Bake keto pumpkin cheesecake for 40-50 minutes , until the center is almost set, but still jiggly when you gently shake the pan (like jello). (If you want to be extra careful to avoid cracks, you can bake in a water bath by placing the springform pan into a larger pan with tall sides and fill the larger pan with water, halfway up the sides of the springform pan.)
2. Remove the cheesecake from the oven. Run a knife around the edge. (But, do not remove the springform edge just yet.) Cool the cheesecake in the pan on the counter to room temperature.
3. Refrigerate cheesecake for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
4. If desired, serve with keto whipped cream and/or a sprinkle of cinnamon.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice (1/16 of recipe)

• Tips: Check out my recipe tips above to help you bake the creamiest keto pumpkin cheesecake, prevent cracks, and get that perfect smooth, rich texture.
• Storage: I keep this cheesecake covered in the refrigerator, and it stays fresh for up to 5 days. If you’re topping it with whipped cream , wait until right before serving.
• Freeze: Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Pumpkin Cheesecake

More Easy Keto Pumpkin Recipes

If you loved this low carb pumpkin cheesecake, try a few more of my easy keto pumpkin recipes to keep the fall flavors going:

Free Printable: Low Carb & Keto Food List

• My Keto Pumpkin Cheesecake Has 9 Grams Of Protein Per Slice
• Ingredients & Substitutions
• How To Make Keto Pumpkin Cheesecake
• My Recipe Tips
• Keto Pumpkin Cheesecake (High Protein) Recipe card
• More Easy Keto Pumpkin Recipes
• Recipe Reviews

My Keto Pumpkin Cheesecake Has 9 Grams Of Protein Per Slice

This keto pumpkin cheesecake is a cozy, fall twist on the low carb cheesecake that I’ve made for years. It has the same sweet, creamy filling as my original, but with pumpkin puree and warm spices that make it perfect for the season. Here’s why this sugar free pumpkin cheesecake is one of my go-to keto dessert recipes every fall:

• Sweet, creamy filling with a warm pumpkin spice flavor – The filling is definitely the best part. It’s rich and silky smooth, with plenty of real pumpkin and pumpkin pie spice .
• Buttery almond flour crust with extra protein – I had this idea of adding collagen to the crust long before protein-packed treats were a thing! It’s a lot like an almond flour shortbread cookie , but with a protein boost.
• Keto friendly + high protein – This low carb pumpkin cheesecake has just 4.4 grams net carbs per slice, but even more impressive is that it has 9 grams of protein! Plus, it’s gluten free.

Although this keto pumpkin cheesecake only takes about 15 minutes to prep, it looks and tastes like a bakery masterpiece. It always steals the show for fall holidays. Make it with me, and taste how rich and creamy sugar free can really be!

“This is the best! Made it for Thanksgiving. My son was reluctant to try, but when he tasted it he was surprised how good it was. This is a simple recipe that goes together quickly.”

-Nancy

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my keto pumpkin cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Almond Flour Crust:

• Wholesome Yum Almond Flour – I use this one because it’s super fine and gives the crust that soft, buttery texture that reminds me of shortbread. I wouldn’t swap it 1:1 with coconut flour since that would make it too dry. If you need another option, check out the crust variations in my keto cheesecake post.
• Collagen Peptides – I mostly added this for extra protein, but it also helps with structure. Other types of protein powder should work, too.
• Besti Monk Fruit Allulose Blend – My go-to sweetener that keeps the texture soft and buttery instead of dry, which can happen with other low carb sweeteners. If you decide to use something else, check my sweetener conversion chart for the amount.
• Unsalted Butter – If you’re dairy free, you can use coconut oil or even ghee .
• Vanilla Extract

Keto Pumpkin Cheesecake Filling:

• Cream Cheese – I always use full-fat cream cheese for the richest flavor and creamiest texture. You can use light, but it won’t be as smooth or decadent.
• Pumpkin Puree – Make sure you grab 100% pure pumpkin, not pumpkin pie filling — that one has sugar and spices added. I usually get canned for convenience, but homemade works great.
• Powdered Besti Sweetener – While the crust sweetener can be flexible, I highly recommend sticking to this one for the filling. Besti is the only one that will dissolve easily and not crystallize , so that your sugar free pumpkin cheesecake turns out silky smooth and not grainy . Other sweeteners (including other brands of monk fruit, stevia, erythritol, etc) can leave a gritty texture after chilling, plus a cooling aftertaste.
• Eggs – For binding. I don’t recommend substitutes here.
• Cozy Fall Spices – I like making my own pumpkin pie spice with cinnamon, nutmeg, ginger, cloves, and allspice. Feel free to use store-bought. I also add an extra pinch of cinnamon to make the pumpkin pop.
• Vanilla Extract

How To Make Keto Pumpkin Cheesecake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the crust dough. In a large bowl, mix together the dry ingredients (almond flour, collagen, and Besti). Whisk the melted butter and vanilla, then stir in until combined. It should look a little crumbly.
2. Bake the crust. Press the crust into a parchment-lined springform pan and bake until lightly golden. Cool completely before adding the filling.

1. Make the filling. Use a hand mixer to beat the cream cheese and powdered Besti together, until smooth and fluffy.
2. Add the pumpkin and spices. Mix in the pumpkin puree, spices, and vanilla, until the batter is smooth and thick… and smells like fall.

1. Beat in the eggs. I add them one at a time, keeping the mixer at low to medium speed. The batter should be medium thickness and creamy.
2. Bake the filling. Pour the sugar free pumpkin cheesecake mixture over the crust and smooth out the top with a spatula. Bake until the center looks almost set, but still has a little jiggle.
3. Let it cool. Once it is out of the oven, run a knife around the edge if it’s sticking, but don’t remove the pan yet. Let it cool on the counter until it reaches room temperature.
4. Chill to set. Refrigerate your keto pumpkin cheesecake until firm, then remove the springform edge and slice. I’m not much of a decorator, but I like sugar-free whipped cream and an extra dusting of cinnamon for serving.

My Recipe Tips

• Use room temperature ingredients. Cold cream cheese, pumpkin, or eggs can make the batter lumpy and cause temperature shock when it hits the oven. I just let everything sit out while I prep the crust.
• Line the pan for easy release. Even if you’re using a springform pan like I do , parchment on the bottom makes sure nothing sticks and helps you lift the cheesecake neatly onto a serving plate. I use these precut parchment circles that save time!
• Don’t overmix. Beating the batter too much or too fast can add too much air, which can cause cracks, air bubbles, or a slightly spongy texture instead of that smooth, dense low carb pumpkin cheesecake feel.
• Pull the keto pumpkin cheesecake out when it’s a little jiggly in the center, not totally set. Shake the pan gently and look for a jiggle kind of like jello — that means it’s done. It will fully set when it cools and then in the fridge. If you wait for it to fully set in the oven, it’ll be dry and crack!
• Why does my pumpkin cheesecake have cracks? It usually happens from overbaking or cooling too fast. See my tip above for when to remove it from the oven, and make sure it cools completely before placing in the fridge. I don’t usually bother with a water bath, but if you want to be extra careful, it can help. Just wrap your pan in foil, set it inside a bigger pan with some water, and bake as usual.
• Chill overnight if you can. Technically, a few hours is enough, but I always chill my sugar free pumpkin cheesecake overnight. The texture firms up better, the flavors deepen, and it slices more cleanly.
• Want a little crunch on top? Sprinkle chopped walnuts, pecans, or almonds over the cheesecake before serving. It adds the perfect bit of texture to balance all that creamy pumpkin filling.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Almond Flour Cheesecake Crust

• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Collagen protein powder ▢
• 2 tbsp Besti Monk Fruit Allulose Blend ▢
• 6 tbsp Unsalted butter (melted) ▢
• 1 tsp Vanilla extract ▢

Pumpkin Cheesecake Filling

• 24 oz Cream cheese (softened) ▢
• 1 cup Pumpkin puree (at room temperature) ▢
• 1 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 3 large Eggs (at room temperature) ▢
• 1 tsp Pumpkin pie spice ▢
• 1/2 tsp Cinnamon ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Crust:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper. (You can also try greasing well, but parchment works best.)
2. In a large bowl, stir together the almond flour, collagen, and Besti.
3. In a small bowl, whisk together the melted butter and vanilla. Stir the mixture into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
4. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for 5 minutes .
5. Let the crust cool for at least 20 minutes .

Filling:

1. Meanwhile, in another large bowl, use a hand mixer at low to medium speed to beat the cream cheese and powdered Besti together, until fluffy.
2. Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla.
3. Beat in the eggs, one at a time. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
4. Pour the filling into the pan over the cooled crust. Smooth the top with a spatula. (Use a pastry spatula for a smoother top if you have one that fits into the pan.)

Bake:

1. Bake keto pumpkin cheesecake for 40-50 minutes , until the center is almost set, but still jiggly when you gently shake the pan (like jello). (If you want to be extra careful to avoid cracks, you can bake in a water bath by placing the springform pan into a larger pan with tall sides and fill the larger pan with water, halfway up the sides of the springform pan.)
2. Remove the cheesecake from the oven. Run a knife around the edge. (But, do not remove the springform edge just yet.) Cool the cheesecake in the pan on the counter to room temperature.
3. Refrigerate cheesecake for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
4. If desired, serve with keto whipped cream and/or a sprinkle of cinnamon.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice (1/16 of recipe)

• Tips: Check out my recipe tips above to help you bake the creamiest keto pumpkin cheesecake, prevent cracks, and get that perfect smooth, rich texture.
• Storage: I keep this cheesecake covered in the refrigerator, and it stays fresh for up to 5 days. If you’re topping it with whipped cream , wait until right before serving.
• Freeze: Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Pumpkin Cheesecake

More Easy Keto Pumpkin Recipes

If you loved this low carb pumpkin cheesecake, try a few more of my easy keto pumpkin recipes to keep the fall flavors going: