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This Pumpkin Pie Cheesecake Is the Best Keto Dessert You'll Have In a While

Sorry keto lovers, but OG pumpkin pie is probably out this holiday season. Traditional piecrust is loaded with carbs, and starchy squashes such as pumpkin and butternut squash are some of the first veggies to get nixed from your keto-friendly meal planning. (What is on that grocery list? These healthy high-fat keto foods anyone can add to their diet.)

This keto dessert clocks in at 12 grams of carbs per slice. As long as you make room for dessert—or more accurately, make room for the carbs in this dessert—you'll stay in ketosis and feel like you won the holiday. Heads up, though: This recipe is pretty high in calories and saturated fat. (Done with keto? Here are a few brilliant baking hacks that make your apple pie healthier.)

Get more keto Thanksgiving recipe ideas with the Complete Keto Thanksgiving Menu.


Keto Pumpkin Pie Cheesecake

Makes 8 servings
Serving size: 1 slice


For crust:

  • 1 1/2 cups almond flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Himalayan pink salt
  • 1/4 cup extra virgin coconut oil, melted
  • 1/2 teaspoon pure vanilla extract

For filling:

  • 2 8-oz packages cream cheese, softened
  • 1/2 cup pumpkin purée
  • 2 eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tablespoon granulated stevia

For topping:

  • 3/4 cup whipping cream
  • 1/2 teaspoon pure vanilla
  • 1 teaspoon granulated stevia
  • Pumpkin pie spice, for garnish


  1. To make the crust: Preheat oven to 325°F. In medium bowl, combine all ingredients. Stir well to combine. Press into bottom and up sides of a 9-inch pie plate. Bake 10 minutes. Cool 5 minutes.
  2. To make the filling: In large bowl, combine cream cheese and pumpkin with electric mixer at medium-low speed until well blended. Add eggs, one at a time, beating until fully incorporated. Add pumpkin pie spice and stevia; beat until well blended. Pour into pie shell. Bake 30 minutes or until center is set (there will be a crack around the edge). Cool completely on wire rack. If making ahead, cover and refrigerate.
  3. To make the topping: In medium bowl, combine cream, vanilla, and stevia. Mix with an electric mixer on medium speed until stiff peaks form. Spread evenly on top of pie. Sprinkle with pumpkin pie spice. Chill until serving.

Nutrition Facts (per serving): 542 calories, 53g total fat (29g sat. fat), 130mg cholesterol, 284mg sodium, 12g carbohydrate, 3g fiber, 4g sugar, 10g protein


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