This Keto Caramel Pumpkin Cheesecake has a rich and creamy texture. We prepare this delicious cheesecake with an almond flour crust, full-fat cream cheese, pumpkin puree, eggs, heavy cream, pumpkin pie spice, vanilla extract, butter, and heavy cream. This keto cheesecake contains approximately 365 calories and 5 g of net carbs. This cheesecake takes about 1 hour and 25 minutes. You can prepare it a day in advance, refrigerate it for up to 5–6 days, or freeze it for up to 3 months. Serve this cheesecake with Toasted Pecans, or a warm Pumpkin Spice Latte.
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STATISTICAL OVERVIEW:
- Cuisine: American
- Prep Duration: 25 minutes
- Calories: 365 kcal
- Diet: Keto
- Course: Dessert
- Cook Duration: 60 minutes
- Portion Size: 1 slice
- Overall Servings: 12
- Total Duration: 1 hour 25 minutes
INGREDIENTS:
CRUST:
- Almond flour, two cups
- ¼ cup powdered erythritol
- ½ teaspoon cinnamon
- Salt
- 6 tablespoons butter
- 1 teaspoon vanilla extract
CHEESECAKE FILLING:
- 24 ounces of cream cheese
- 1 cup pumpkin puree
- ¾ cup monk fruit sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- One tsp. pumpkin pie spice
- ½ tsp. cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons heavy cream
- For the Keto Caramel
- ½ cup butter
- ¾ cup heavy cream
- ⅓ cup allulose
- ½ teaspoon vanilla extract
- Sea salt
INGREDIENT NOTES:
ALMOND FLOUR:
- We utilize almond flour because it creates a buttery, sturdy, low-carb crust.
PUMPKIN PUREE:
- We use pumpkin puree to add moisture, natural sweetness, and pumpkin flavor.
MONK FRUIT SWEETENER:
- This element adds sweetness without sugar or extra carbs. You can substitute it with powdered erythritol, allulose, or a stevia blend.
EGGS:
- Eggs help bind the filling and give the cheesecake a smooth, firm texture.
ALLULOSE:
- We use allulose because it creates a smooth, creamy caramel without crystallizing. As a replacement, you can use a monk fruit-allulose blend or Bocha Sweet.
Keto Meal Plan for Free: STEP-BY-STEP GUIDE TO THE KETO DIET FOR BEGINNERS
INSTRUCTIONS:
- Warm the oven to 163°Celcius.
- Stir the vanilla, almond flour, butter, erythritol, salt, and cinnamon.
- Blend in a springform pan and bake for almost twelve minutes.
- Whip the cream cheese till smooth and whisk in the sweetener.
- Include heavy cream, pumpkin puree, nutmeg, vanilla, pumpkin pie spice, and cinnamon.
- Gently whisk the eggs one by one.
- Spread the filling across the cooled crust.
- Bake for almost fifty-five minutes.
- Fully cool and then chill for almost six hours.
- Warm the butter in a saucepan & mix in allulose.
- Carefully mix in heavy cream and slowly cook till thick for almost eight minutes.
- Whisk in sea salt and vanilla
- Spread the caramel on the refrigerated cheesecake and then serve.
TIPS:
- Gently stir the eggs to avoid cracks.
- We utilize a neutral-temperature cream cheese to create a smooth filling.
- Make slices with a hot knife for neat cuts.
SERVING SUGGESTIONS:
TOPPINGS:
- Sugar-Free Whipped Cream
- Cinnamon Whipped Cream
- Toasted Pecans
- Extra Keto Caramel
DRINKS:
- Bulletproof Coffee
- Pumpkin Spice Latte
- Unsweetened Almond Milk
- Hot Chai Tea
STORAGE INFORMATION:
FRIDGE:
- Put this cheesecake in a closed box and stock it for at least six days.
FREEZER:
- Tightly cover the separate slices and store for approximately 90 days.
FAQs:
Which sweetener is perfect for including in this cheesecake?
- You can utilize allulose, as it will provide a smooth and caramel texture.
May we omit the caramel?
- Yes, you can skip the caramel, as it will give a delicious taste.
Keto Meal Plan for Free: STEP-BY-STEP GUIDE TO THE KETO DIET FOR BEGINNERS
NUTRITIONAL FACTS:
Calories: 365 kcal
Sodium: 245 mg
Net Carbs: 5 g
Fiber: 3 g
Sugar: 2 g
Fats: 33 g
Proteins: 9 g
Portion Size: 1 slice
Total Carbs: 8 g