A very easy recipe for delicious and creamy crustless keto pumpkin cheesecake, made with a low carb granulated sweetener and a bit of coconut flour.
I adore cheesecake (who doesn’t?), and in the fall, I love making this crustless low carb and keto pumpkin cheesecake.
In fact, I often make this keto pumpkin cheesecake on Thanksgiving alongside my crustless pumpkin pie, because not everyone likes the soft texture and heavily spiced flavor of pumpkin pie. This cheesecake is the perfect solution.
The ingredients I use in keto pumpkin cheesecake
A can of pumpkin puree contains 1 3/4 cups pumpkin. I intentionally use 3/4 cup of canned pumpkin in this crustless keto pumpkin cheesecake recipe, which leaves me with 1 cup of pumpkin to use in other recipes, such as this excellent pumpkin cake.
I use reduced fat cream cheese in this low carb pumpkin cheesecake because I like my desserts to be as low calorie as possible. You can absolutely use full-fat cream cheese if you prefer.
I also add a bit of coconut flour to the batter. This helps set the cake and prevent the deep cracks typical to cheesecakes from forming.
Is this a healthy recipe?
I think it’s healthy for a cake. A slice of this cake has 165 calories, 7g carbs, and 8g protein. That’s not bad for a cake! It’s also high in vitamin A (thanks to the pumpkin), and a good source of iron, phosphorus, and riboflavin.
How to serve crustless keto pumpkin cheesecake
It’s excellent just as it is. Sometimes I dust it with a bit of Swerve Confectioners. You can also top it with a dollop of homemade whipped cream.
What about leftovers?
If you have leftovers, keep them in an airtight container in the fridge, on wax paper, for up to 5 days. Remove them from the fridge one hour before serving.
Low Carb Pumpkin Cheesecake
INGREDIENTS
- 16 oz Neufchatel cheese or reduced-fat cream cheese, softened
- 3/4 cup canned pumpkin (183 grams)
- 1/2 cup granulated sweetener (I used xylitol)
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut flour
- 2 large eggs
INSTRUCTIONS
- Preheat oven to 350 degrees F. Grease a 9-inch pie plate, line the bottom with a parchment circle and grease the parchment.
- In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut flour. Process until blended, stopping to scrape the sides of the bowl as needed.
- Add the eggs and process just until blended. Don’t over mix.
- Pour the mixture into the prepared pie plate.
- Bake until the center of the cake is almost set (soft but not liquid), about 40 minutes.
- Transfer the cake to a cooling rack and cool to room temperature, about 2 hours, then refrigerate for at least 4 hours, and preferably overnight, before slicing.
- To slice the cake, use a sharp knife dipped in warm water and wiped clean. Dip it again after each slice. This will help you cut the cake into neat, non-messy slices.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
