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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Immado keto says
I can’t decide between this one or the chocolate swirled one! They both look amazing!!!
Kelly says
I made this – it waz GOOD! Seriously though, I found this recipe and made it to take to a birthday party and everyone LOVED it! Your recipes always hit the mark thank you!!!
Lindsay says
I’m getting ready to make this cheesecake for Christmas this year! I just recently started LCHF and this is the first low carb cheesecake that I will be making for my family. I can’t wait to try it. It looks amazingly delicious, and, who can say no to bacon?!
Jill says
I am eating this right now and finding it hard to believe that this is KETO…omg every bite is heavenly! I am not even a baker and wow, I made the best dessert of my life. I don’t think I have ever enjoyed a dessert I made until this. I have actually made 2 Keto cheesecakes before this one and they weren’t anywhere near the deliciousness. So creamy and light, this is the kind of cheesecake I look for even when I am not on the Keto diet, and I rarely find it. Now I know I can make it myself…dangerous. I omitted the powder b/c I couldn’t find locally, the cake didn’t sink, but it did crack a little…who cares though! btw, love your pancakes too, make them frequently!
Emily Bartholomew says
I baked this cheesecake yesterday, and it is heavenly. I had to omit the protein powder as the kind I have uses stevia and the person for whom I baked this told me she is allergic to it. Even without the protein powder, this is easily the most beautiful, evenly baked cheesecake I have ever made, with no cracking or sinking in the middle.. Thank you for this recipe!
Annie says
I made the pumpkin cheesecake and it was delicious! But, when I went to log it I’m getting 17 net carbs a slice! Am I missing somethjng?! Did I do something wrong?
Mellissa Sevigny says
You must have miscalculated Annie – I’m confident in my numbers because I do them all ingredient by ingredient, so it’s possible you are including sugar alcohols or that one of your ingredients has added carbs that mine didn’t!
Mary says
Was get made it for thanksgiving and everyone loved it
Aimee says
My husband (the baker in our family) made this last night. The crust was fabulous. And the flavor of the cake is good, but was more the texture of mousse than cheesecake, it is extremely light, fluffy and creamy instead of the more dense firm texture of cheesecake.
Libby at ditchthecarbs.com says
Hi Mellissa, this cheesecake looks absolutely incredible. It looks so pretty and has the most wonderful selection of spices in the recipe. I have included it in my recipe roundup – Top 20 Low Carb Thanksgiving recipes from my favourite low carb websites. Love your recipes. Libby
Mellissa Sevigny says
Thanks so much Libby! :)
AmY says
i made this yesterday using the pie recipe instead of the whole cheesecake production. I used pecans instead of almond flour and only half of the ingredients for the crust. It was delightful! Even my son who usually stays away from my artificial sugar treats enjoyed it! Pretty sure I will make this again over the holidays. Yum!
Mellissa Sevigny says
So glad you liked it Amy!!!