This decadent low carb keto pumpkin cheesecake starts with a maple bacon crust, topped with pumpkin caramel cheesecake, and a white chocolate caramel sauce. It’s absolute Fall flavored bliss.
Things you need to know about this keto pumpkin cheesecake recipe:
1. It’s delicious (hello, that’s a given.)
2. That drizzly stuff on top? It’s a white chocolate caramel sauce that came about totally by accident. I used cacao butter, HWC, vanilla and Swerve sweetener (don’t know if this will work with other sweeteners) in it and was planning for it to be a ganache – I cooked it too long and it turned into a caramel instead!
3. The cheesecake is flavored with pumpkin (obviously) and typical pumpkin spices, but I also threw some caramel flavored extract in there and BOOM. So good.
4. I hate it when cheesecake sinks in the middle and becomes super dense and ugly. So I experimented with a couple of tablespoons of low carb vanilla flavored protein powder to help it stay put, which worked great. As you can see by the photos, there was no sinkhole in the center, and it had a pleasant, fluffy texture.
5. The crust is based on my maple walnut shortbread crust from last year’s fall ezine issue, but instead of chopped walnuts I used crispy, finely chopped bacon instead. Do I need to tell you that it was amazeballs? I didn’t think so.
You can even eat this stuff by the handful if you make cookies out of it, which I’m totally going to do because it’s awesome. Combined with this cheesecake though? There are no words…
There are some specific ingredients here that may require some planning for you to obtain so you can make this keto pumpkin caramel cheesecake recipe – and I promise it’s worth the trouble!
Specialty ingredients you will need to make this recipe:
- erythritol or monk fruit sweetener
- superfine almond flour
- caramel extract
- maple extract
- sugar free vanilla protein powder
So there you have it, I’m pretty sure I covered all of the really important stuff.
If you make it please do report back and tell me how good it was so I can say…
I KNOW, RIGHT?!?!
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Keto Pumpkin Cheesecake – Low Carb
- Total Time: 2 hours 1 minutes
- Yield: 16 servings 1x
- Diet: Diabetic
Description
A decadent low carb keto pumpkin cheesecake recipe that starts with a maple bacon crust, topped with pumpkin caramel cheesecake, and a white chocolate caramel sauce. Whipped cream garnish is optional and not included in the nutrition info.
Ingredients
For the crust:
- 6 Tablespoons butter, melted
- 1/3 cup Swerve sweetener
- 2 cups almond flour
- 1 teaspoon maple flavoring see example
- 1/4 cup finely chopped crispy bacon
- pinch of salt
For the filling:
- 32 oz (4 bars) cream cheese, softened
- 1 cup Swerve sweetener
- 3 eggs
- 1 can unsweetened pumpkin puree (or 15oz homemade)
- 1/3 cup heavy whipping cream
- 1/2 teaspoon caramel flavoring see example
- 2 Tablespoon sugar free vanilla protein powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
For the white chocolate caramel:
- 1/3 cup raw cacao butter see example
- 2 Tablespoons heavy whipping cream
- 2 Tablespoons Swerve sweetener
- 1/2 teaspoon vanilla extract
Instructions
To make the crust:
- Combine the melted butter, Swerve, almond flour, maple flavoring, bacon and pinch of salt in a medium bowl.
- Mix thoroughly.
- Press into a 10″ springform pan to a depth of about 1/4 inch along the bottom and 1/3 up the sides.
- Bake in a preheated oven at 350 degrees (F) for 6 minutes to firm up before filling.
To make the cheesecake filling:
- Put a large pot of water on to boil for your water bath.
- In a large bowl, beat the cream cheese and sweetener with an electric mixer until fluffy.
- Add the eggs, pumpkin, and heavy whipping cream and beat for 2 minutes.
- Add the vanilla, caramel flavoring, spices, and protein powder and beat until fluffy (about 2 more minutes.)
- Pour into the springform pan lined with the pre-baked crust and smooth with a spatula.
- Place the springform pan inside a larger pan and place on the middle rack in your oven.
- Carefully pour boiling water into the larger pan until it’s about halfway up the sides of your springform pan.
- Bake at 350 degrees (F) for one hour.
- Then shut off the oven (leave the door shut) and leave it in there for another hour.
- Remove carefully from the oven and chill for at least four hours, preferably overnight before drizzling with caramel and serving.
To make the white chocolate caramel sauce:
- In a small microwave safe bowl, combine the raw cacao, heavy whipping cream, Swerve, and vanilla extract.
- Microwave for one minute.
- Remove and stir.
- Microwave for another minute. Remove and stir.
- Microwave for 30 seconds. Remove and stir.
- It should be light golden brown at this point, if not microwave for another 30 seconds. Alternatively you could heat this on the stove until golden and bubbling. Let it cool until slightly thickened (3-5 minutes) then drizzle over the cheesecake before serving.
- Prep Time: 15 minutes
- Cook Time: 106 minutes
- Category: keto desserts
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1/16th of the cake
- Calories: 381
- Fat: 36g
- Carbohydrates: 4g net
- Protein: 9g
Love cheesecake but hate the work? Try my easy low carb raspberry cheesecake bars or pumpkin cheese pie instead!
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Dawn says
SO good and so easy to make! I felt like such an accomplished baker admiring my big pan of these amazing cookies but couldn’t even wait for them to cool before eating a couple. Thank you Mellissa for such incredible recipes!
Angela says
Even better the next day! I am so excited about staying Keto during Thanksgiving and still having my favorite desert!
Allie says
Stumbled across this recipe when searching for dessert ideas for Thanksgiving. It covered all the requirements (pumpkin – check, cheesecake – check, maple bacon crust – omg check!) so thought I would give it a try. This was AMAZING! Husband and I both agreed this is going on the Thanksgiving menu this year. Only difficult part was the caramel sauce which I prepared on the stove since we don’t have a microwave. It separated after heating (similar to what others have commented) but I kept mixing it as it cooled and it eventually thickened up nicely. Thank you for another great recipe!
Calvin says
Perfect time to make this for october fest.. Hallowe’en/thanksgiving
Karen Mezzetta says
Hi Mellissa.
I’m thinking of making this for Thanksgiving dessert but have concerns about the maple & caramel flavoring you gave as examples in the recipe. The amounts needed are small, but the products are pretty high priced! The same for the vanilla protein powder… Would it really make that much difference if I use different brands?
Thanks
Mellissa Sevigny says
On those items you can use whatever brand you prefer!