Description
A creamy keto pumpkin cheesecake topped with a sugar free maple caramel sauce, perfect for Thanksgiving and any celebration.
Ingredients
Scale
- 1 cup almond flour (100g)
- 5.3 oz walnut & pecan halves (150g, around 1 ½ cup)
- 3 tablespoon unsalted butter, melted (50g)
- ¼ teaspoon ginger
- pinch nutmeg
- 2 tablespoon powdered sweetener or more, to taste
- 15 oz pumpkin puree, unsweetened (425g)
- 1 teaspoon pumpkin pie spice or mixed spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- pinch cloves
- ¾ cup powdered sweetener (120g, use up to 1 cup / 160g for a sweeter filling)
- 1 cup double / heavy cream (240g)
- 24 oz cream cheese (675g)
- 3 large eggs, room temperature
- 2 egg whites, room temperature
- ⅓ cup Lakanto maple flavoured syrup (80 ml)
- 3 tablespoon butter (50g)
- 2 tablespoon heavy cream
Instructions
- Preheat the oven to 160 Celsius / 320 Fahrenheit (electric). Line a 9 inch springform pan with parchment paper and grease the sides with butter.
- Blend all ingredients for the crust in a food processor or with an electric mixer.
- Press the nut mixture into the cake pan using your fingers or the bottom of a glass.
- Bake for 15 minutes or until golden. Let cool to room temperature.
- While the crust is baking, heat the pumpkin puree, all spices, and half the sweetener in a saucepan over medium heat. Simmer for 5 minutes, stirring frequently.
- Blend the cooled pumpkin mix with the cream and the remaining powdered sweetener.
- Add the cream cheese and blend until smooth.
- Add the eggs (3 eggs plus 2 egg whites) and blend briefly to combine.
- Fill a baking tray with boiling water and place it in the bottom of the oven. Place the springform with the pumpkin cheesecake on a rack above the tray.
- Bake for 90 minutes or until the top is set and golden, with the inside slightly jiggly.
- Remove the cheesecake from the oven and let cool to room temperature (around 3 hours). Chill in the fridge for at least 4 hours or overnight before serving.
- For the caramel sauce, melt all ingredients in a small saucepan and cook on medium heat for 3 minutes. Let cool and spoon over the cheesecake.
Notes
- 6g net carbs per slice. Makes 12 slices, can yield 16 portions.
- If you don’t have ginger, nutmeg, and cloves, use a pumpkin spice mix instead.
- You can use either pecans or walnuts, as long as the total amount stays the same.
- Don’t skip the baking tray with boiling water to prevent cracking.
- Let the cake cool fully before serving; first to room temperature, then chill in the fridge.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 455
- Sugar: 4.8g
- Fat: 44g
- Carbohydrates: 8.7g
- Fiber: 2.7g
- Protein: 10.9g