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This Keto Pumpkin Cheesecake is super creamy, full of pumpkin flavor and only have 5 net carbs! Try this low-carb dessert today.
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4.58 from 21 votes

Keto Pumpkin Cheesecake

This Keto Pumpkin Cheesecake is super creamy, full of pumpkin flavor and only have 5 net carbs! Try this low-carb dessert today.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip cheesecake bars, keto cheesecake, keto pumpkin cheesecake, pumpkin cheesecake
Servings: 12 bars
Author: Olivia

Ingredients

Crust

  • 8 tablespoons butter 1 stick
  • 1 ¼ cup almond flour
  • 2 tablespoons Monkfruit or Swerve Sweetener

Cheesecake Filling

  • 2 8 oz packages cream cheese
  • 1 egg
  • 1 tablespoon vanilla
  • ½ cup powdered Monkfruit or Swerve confectioners sugar
  • 1 cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 cups chocolate chips lily's sugar-free

Instructions

Crust

  • Preheat oven to 350°
  • Line a 9x9 baking pan with parchment paper or aluminum foil, lightly spray with cooking spray and set aside.
  • Melt butter completely. Combine with the almond flour and sweetener until a soft dough forms.
  • Pat crust into pan and bake for 6 minutes. (it will not be completely done.) Allow the crust to cool while you prepare the filling.

Pumpkin Cheesecake Filling

  • Combine cream cheese, egg, vanilla, and powdered sweetener in a bowl and beat with an electric mixer until well combined
  • Fold in chocolate chips
  • Evenly press the cheesecake filling into the pan and bake 35-40 minutes until a toothpick placed in the center comes out clean.

Notes

Each slice has 5.1 net carbs. 

Nutrition

Serving: 1 bar | Calories: 283kcal | Carbohydrates: 6.4g | Protein: 4.8g | Fat: 23.5g | Cholesterol: 74mg | Fiber: 1.3g