Keto Pumpkin Cheesecake

Cuisine: North American / Category: Dessert
Keto Pumpkin Cheesecake
Prep Time 1 hour
Cook Time 50 minutes
Additional Time 6 hours
Total Time 7 hours 50 minutes
Yield: 14 small slices

Did you know? Cheesecake finds its origin in ancient Greece.

I was worried to miscategorize the cuisine for this cheesecake, so I Googled.

I classified it under North American (sorry Mexico, US & Canada only) as the use of cream cheese and eggs is what distinguishes from its ancient counterpart—plus who would have been on baked keto desserts in ancient Greece?!


  1. Set ingredients outside the fridge to warm it up to room temperature.
  2. Preheat oven to 177° C (350° F)
  3. In a saucepan melt butter on low heat. Add cinnamon, nutmeg, salt, erythritol, and stevia; stir until fully dissolved. Add ground almonds and walnuts. Even it out on a 9" springform pan with a bit of height around the rim. Bake for approximately 10 min.
  4. Separate eggs. In a small dish mix egg whites with cream of tartar until stiff; set it in a fridge.
  5. In a large bowl, mix together cream cheese, vanilla, stevia and Erythritol until smooth. Add pumpkin puree and pumpkin pie spice.
  6. Add the yolks together and mix gently for a short period of time (Do not overmix). Fold in the egg whites with a spatula without deflating the whites too much.
  7. Bake for 50 minutes, or until golden and the center is set. Allow to cool at room temperature, then refrigerate for at least 6 hours before serving.


I found that powdering my Erythritol before mixing it in to be better.

Realistically, 1/14 slice of this cake is not enough for me. More like 1/3rd. But putting down 3 slices as yield is bad marketing...

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