Decadent Keto Pumpkin Cheesecake with Gingersnap Crust
A delicious keto-friendly pumpkin cheesecake with a gingersnap crust. Perfect for fall or any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 3/4 cup powdered erythritol
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F.
- Mix almond flour, erythritol, cinnamon, ginger, nutmeg, and melted butter for the crust.
- Press mixture into a springform pan and bake for 10 minutes.
- Beat cream cheese and erythritol until smooth.
- Add pumpkin puree, eggs, vanilla, and pumpkin pie spice. Mix well.
- Pour filling over crust and bake for 45-50 minutes.
- Let cool, then refrigerate for at least 4 hours.
Notes
- Use room temperature ingredients for smoother filling.
- Store in the refrigerator for up to 5 days.
- Freeze slices for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg