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Low Carb Pumpkin Cheesecake Recipe (Keto and Paleo friendly)

2 minutes
Calories: 500kcal

Ingredients

  • 32 ounces full fat cream cheese (1 pound, room temperature)
  • 1/4 cup sour cream (1 pound, room temperature)
  • 4 teaspoons ground cinnamon (1 pound, room temperature)
  • 1 teaspoon ginger (1 pound, room temperature)
  • 1/4 teaspoon clove (1 pound, room temperature)
  • 1/4 teaspoon ground nutmeg (1 pound, room temperature)
  • 15 ounces pumpkin (1 pound, room temperature)
  • 2 3/4 cups Swerve Sweetener (Confectioner's
  • 1 tablespoon vanilla extract (1 pound, room temperature)
  • 6 beaten eggs (1 pound, room temperature)
  • crust (For Bottom)
  • 2 cups almond flour
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 tablespoon Swerve Sweetener (or sugar)

Instructions

  • To Make Almond Bottom Put pecans in food process until crushed into small pieces.
  • Add almond flour, melted butter, vanilla and swerve.
  • Pat down into a 9-inch springform pan.
  • You may not have enough to go up the sides.
  • Don't worry about that.
  • Bake for 10 to 15 minutes until done.
  • Set aside to cool.
  • Make Filling In a a bowl, add all spices, swerve, vanilla to pumpkin, Mix well.
  • Set aside.
  • Using a food processor, mix cream cheese until it is very smooth.
  • Add in swerve.
  • Mix well.
  • Add in sour cream, pumpkin,.
  • Mix well.
  • Add vanilla.
  • Add eggs until just mixed.
  • Pour into prepared pan.
  • Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little, It will continue to cook.
  • Turn oven off.
  • Open oven door.
  • Leave in for an hour.
  • Take cheesecake out.
  • Allow to cool for two hours.
  • Refrigerate for at least six hours or overnight.
  • NOTES I use Confectioner's Swerve for the filling and crust.
  • It's smoother.
  • You can substitute 2 tablespoons of pumpkin pie spice for the spices