Home Food Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

by Cameron Moss


Walnut Crust

2 cups walnuts

3 tbsp butter, melted

1 tsp cinnamon

1/2 tsp vanilla

2 tsp sweetener, if desired (optional)

Pumpkin Cheesecake Fluff

16 oz cream cheese, softened

1 cup powdered swerve

2/3 cup heavy whipping cream

2/3 cup pumpkin puree

2 tsp pumpkin spice

1 tsp vanilla


Walnut crust:

Preheat oven to 350

In food processor, place all crust ingredients and pulse until dough like consistency, scraping down sides as necessary

Press dough into 24 cm round baking dish and bake for 12-15 minutes until lightly brown

Remove and let cool for 20 minutes

Pumpkin cheesecake fluff:

In large bowl, whip softened cream cheese, heavy whipping cream and swerve together until fluffy (hand mixer or stand mixers works best)

Add pumpkin spice, pumpkin puree and vanilla and beat until combined

Spread cheesecake fluff on cooled walnut crust and refrigerate for at least two hours or until set


If the pie crust “dough” in food processor seems too dry, add another tbsp of butter.


  • Serving Size: 1 Slice
  • Calories: 346
  • Fat: 33g
  • Carbohydrates: 6g Total, 4g Net
  • Fiber: 2g
  • Protein: 6g

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