Ingredients
Method
- Start by adding almond flour, cinnamon, and your sweetener to a baking dish and stir to combine. Pour in the melted butter and press the keto crust into an even layer at the bottom of the dish. Bake for 10 minutes at 350 degrees until the crust base turns slightly golden and buttery.
- While the cheesecake crust is baking, prepare the keto pumpkin cheesecake filling. In a mixing bowl, use an electric mixer to beat cream cheese until smooth and creamy. Add pumpkin puree, pumpkin pie spice, vanilla, sweetener, and eggs. Mix gently until you have a smooth pumpkin filling, but do not overmix — this keeps the texture rich and creamy.
- Once the parbaked keto cheesecake crust is ready, pour the pumpkin cheesecake filling evenly over it. For a snickerdoodle twist, mix cinnamon and sweetener, then sprinkle this sweet topping in an even layer over the pumpkin layer.
- Place the baking dish back in the oven and bake for eighteen to twenty minutes, until the center is slightly jiggly. The oven-baked result should have a smooth filling, creamy texture, and spiced, sweet aroma that fills your kitchen.
- Let the keto dessert cool completely on the counter before transferring it to the refrigerator to chill. Serve it cold for a chilled dessert that highlights the pumpkin flavor, creamy layers, and crumbly crust. This homemade, grain free, and sugar free fall dessert is low carb, keto-friendly, and pure baked perfection.
Notes
Be sure to use cream cheese and eggs that are fully at room temperature and do not overmix the cheesecake batter. This will help prevent the cheesecake from puffing up and sinking or forming cracks as it cools.
Most sweeteners meant for baking will work here, so long as they swap at a 1:1 ratio for sugar.
Most sweeteners meant for baking will work here, so long as they swap at a 1:1 ratio for sugar.