Keto Pumpkin Cheesecake – No Bake Dessert Recipe

keto pumpkin cheesecake
Slice of pumpkin cheesecake with whipped cream, overhead table scene on a rustic wood background

Pumpkin is a staple in many fall celebrations, including Christmas and Thanksgiving. If you’re looking for a low carb pumpkin dessert to share with the family this holiday season, try this no bake Keto Pumpkin Cheesecake.

It is made using keto-approved ingredients, such as almond flour and powdered low carb sweetener, so it’s guaranteed low in carbs. The filling also consists of keto-friendly ingredients, such as cream cheese and heavy cream or coconut cream.

With only 8 grams of net carbs per serving, you won’t feel guilty indulging in a slice or two of this delicious Keto Pumpkin Cheesecake from Mayra of Low Carb Love.

Myra managed to lose 150 pounds following a low carb lifestyle. She started out eating low carb but also low fat and low calories. Although she started to lose weight she did not feel that well. It was only when she discovered the keto diet that her health improved.

Pumpkin on keto?

You might be wondering if pumpkin is low enough in carbs for a keto diet. If so then the answer is yes it can be. Although we tend to think of this Winter Squash as a vegetable it is in fact a fruit but it’s lower in net carbs than most fruit.

As with all other catbs on a low carb diet you have to keep your carbs to the level that keeps you in ketosis. Just pay attention to your macros and you will be fine.

Related reaidng: How to Calculate Macros for Weight Loss

A tasty alternative to this recipe is these Keto Pumpkin Cheesecake Bars or these Keto Pumpkin Cheesecake Muffins. If it’s chocolate you like then you will no doubt like these Keto Pumpkin Chocolate Chip Muffins.

For more delicious recipes what about these novel Keto Pumpkin Donuts. or this delicious 4 layer Keto Pumpkin Dessert?

If it’s anything pumpkin you like then checkout these Low Carb & Keto Healthy  Pumpkin Recipes.

Keto Pumpkin Cheesecake Recipe Notes 

Make sure you get pure pumpkin and not pumpkin pie filling which will be sweeteend and have spices already added.

I’ve tweaked the recipe slightly to include organic produce as I usually do. Organic produce has more essential nutrients in it than commercially produced food so it’s worth getting it if you can.

Keto Pumpkin Cheesecake

Serves 8



  • 1 ½ cups organic almond flour
  • 6 tbsp melted organic grass-fed butter
  • 1 tsp pumpkin pie spice
  • ⅓ cup powdered zero carb sweetener
  • ½ tsp cinnamon


  • 1 cup heavy cream or coconut cream
  • 16 oz softened organic cream cheese
  • 1 cup powdered zero carb sweetener
  • 1 tsp pumpkin pie spice
  • 1 can organic pureed pumpkin
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of Redmond Real Sea Salt


  • Whipped organic cream
  • Pecans

Directions for Keto Pumpkin Cheesecake

1. Start by preparing the crust. Add the butter, almond flour, powdered sweetener, and chopped pecans to a medium bowl and mix well.
2. Press the mixture into your pan to form the crust, spreading it in a thin layer.  Place in the fridge while you prepare the filling.
3. To prepare the filling place the cream cheese in a large bowl and beat until creamy and smooth. Add the powdered sweetener, pumpkin pie spice, vanilla extract, and lemon juice. Stir all ingredients until well combined making sure to scrape the bottom of the bowl.
4. Pour the heavy cream into another bowl, whisk well until it forms stiff peaks then carefully fold into the cream cheese mixture.
5. Remove the crust from the fridge and spread the cheesecake filling over it.
6. Place the Keto Pumpkin Cheesecake back into the fridge to firm up and leave for at least three hours. The longer you leave it in the fridge, the better it tastes.

Here’s Mayra’s video demo of this delicious recipe:


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