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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Lorraine says
It didn’t turn out very well. Tasted great, but fell apart when I tried to cut it. I did use the whisk attachment instead of the beater, maybe that’s the problem. I also couldn’t use the white chocolate caramel, the cocoa butter separated from the rest of the ingredients. Very weird. But whipped cream worked just fine.
Mellissa Sevigny says
That’s weird, thanks for reporting back Lorraine – not sure why your caramel didn’t work, I’m going to make it again to be sure that I have all the proportions right in the recipe. I’m also going to add a note about not over-blending the cheesecake batter, or to use the paddle attachment if you have one. Thanks!
Common Sense says
Looks amazing and the batter tastes great! A couple of things though. Even though I used my 10″ springform, the batter filled it all the way to the top so that it actually went over the sides a bit while cooking. It also filled my mixer bowl to the top and I’ve never had that happen before.
I had to add an extra hour of baking time and an extra 30 minutes sitting in the oven while it was off, it was still liquid after the original amount of time, and I’m still not sure if it’s done. I had to cover the edges with foil to keep them browning too much. I’m hoping it will firm up some as it cools.
Maybe my altitude here in the Denver area is affecting my results? I don’t usually have any issues with cheesecakes.
Mellissa Sevigny says
Thanks for letting me know! I had plenty of room left in my pan so I’m totally stumped as to what happened! Maybe more air got into the batter and gave it more volume than mine – I used the paddle attachment, not the whisk one so maybe that was it. But even if that accounted for the more volume, it shouldn’t have affected the cooking time. Strange! Let me know how it tasted once you got it chilled overnight!
Marcia says
I’m confused. I just read on another post from a couple years ago that diatomaceous earth cured all your food intolerances and allergies. Did it stop working? Or did it make things worse over time?
Mellissa Sevigny says
It’s complicated Marcia! The DE made a huge difference initially, but the longer I live here in SC the worse my allergies seem to get. I had stopped taking the DE in the Spring and just started again hoping that it will make a difference in the severity of my fall allergies, but the DE alone doesn’t seem to help all of my symptoms anymore. It helps with the food intolerance part, but I have other issues now that it doesn’t resolve. I’ve started a new regimen of probiotics and supplements to help my gut flora because that seems to make a difference for some people and long term keto eating can reduce your beneficial bacteria (or so I’ve read.) I’m adding back certain carbs (sweet potatoes and squash) in controlled amounts to help the beneficial bacteria thrive. Also, now that I’m in my early forties (yikes), I’ve read that some women can experience new allergies as a result of hormonal changes as they approach menopause age, so I’m looking into that too. Hopefully moving out of this climate where I’m allergic to everything will make the biggest difference though!
Stephen Costanzo says
The coating tastes great but i couldn’t get it to be thickened. Stayed liquidish; what can I do, or what did I do oddly. Used a microwave and ramekin.
Also since we can’t figure out how you do 16 pieces without destroying the pie, we switched to a square spring form :)
Thanks
Mellissa Sevigny says
Hi Stephen, once the coating cooled a bit, it should have thickened to a caramel texture if you used the swerve. Other sweeteners might not have worked the same so that could have been why it didn’t thicken. To get 16 pieces I cut it into quarters, and then cut each quarter into 4 slices. A hot knife helps to keep it from sticking! Hope you enjoyed it!
Stephen Costanzo says
Thanks. Did you use the confectioner’s style because I’m pretty certain that I used the normal swerve. Also you said “caramel” but there isn’t any in the topping so I got a little confused.
As a side note, I’ve been making your stuff now for around 2 years and I’ve not had a problem like this before as I’ve been able to use other sweeteners in other recipes. I just figured you did that for advertising purposes. If it is important that we use that _exact_ sweetener to get the effect then it should be noted. I mean, I didn’t use the exact cacao butter that you did and the taste was good. So I’m sure that it will taste awesome, just won’t look as pretty as yours.
Thanks for the hot-knife tip. I still get some pull-up on the cheesecake though. Do you have it frozen or in the fridge for 24 hours before cutting?
Thanks.
Mellissa Sevigny says
Hey Stephen, I used the regular Swerve for this recipe, not the confectioner’s style. I did mention in the post that I didn’t know if it would brown the same with other sweeteners – I’ve only recently started experimenting with Swerve, and I know that erythritol has different properties from other sweeteners like sucralose (Splenda). In most of my recipes it wouldn’t matter which kind you use, but when baking they all have different properties. If your cacoa butter was in a hardened form it shouldn’t matter what brand you use, it should have started browning if heated long enough, and also should have hardened up like a caramel consistency as it cooled. I’m not sure why it didn’t, but I’m glad it at least tasted good! I had my cheesecake in the fridge before cutting, and it was a challenge to keep the slices neat, even with the hot knife. You could also try coating the knife with a little butter and see if that helps. Thanks for the feedback on the recipe!
chris says
Hi love your recipes this looks so good I can not wait to eat it all up…lol
quick question why the protein powder can I sub for it or leave it out?
Mellissa Sevigny says
The protein powder helps stabilize it so it stays fluffy and light and doesn’t sink in the middle – you can try an extra egg or just leave it out, but I can’t be sure how it will turn out as I haven’t tried it that way! Let me know if you try it and how it comes out!
Judy says
This looks awesome. I’m taking this to our family gathering on Thursday!! Thanks so much for posting. I’ve seen Swerve at Whole Foods (not the confectioners variety, but maybe they’ve added it since I’ve been back).
Casey says
This recipe looks like the perfect sweet Thanksgiving treat (that even my carb-loving relatives will enjoy). Is there a substitute for the Swerve (erythritol) sweetener? How easy is this to find in local stores? I have stevia, would that do? Thanks!
Mellissa Sevigny says
I’m not sure if you can find swerve in stores yet, I ordered mine online because they don’t sell it where I am. If you can’t get it, ideal would work well, possibly Splenda granulated. Not sure about stevia as it tends to leave a strong aftertaste. Hope it’s a hit!
Chantelle says
I. Am. Dying to make this for my birthday tomorrow, but I can’t find any local sugar free vanilla protein powder that isn’t like… $45. That’s pretty expensive when I only need 2 Tbsp! Do you have any suggestions for a replacement??
Mellissa Sevigny says
You can omit it Chantelle, but it may result in some shrinkage as it cools – it will still taste fine though!
Yolanda says
Can I just use unflavored protein powder? I’m so excited to make this by the way!
Monica says
I think this will be my thanksgiving dessert. Sounds divine.
Alicia says
Hi, I’m wondering if there is a substitute for the cocoa butter?
Thanks!
Mellissa Sevigny says
Not really, but if you can get sugar free white chocolate chips that would work, or just melt a small amount of regular white chocolate chips with some heavy cream and drizzle it over, just be sure to add the carbs to your total!
Joanne says
The cheesecake turned out amazing but the white chocolate carmel sauce not so much. It separted and sort of curdled in the microwave. So I ended up with what looked like butter with curdled milk solids. I am wondering if it is too much microwave and the butter came out of the cocoa never to return to the sauce. I did use Swerve. My whipping cream and cocoa butter were both fresh. I remade the sauce thinking I must have measured something wrong, but same result. Any ideas?