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Can you eat pumpkin on a keto diet? How many net carbs in a pumpkin? In this post, we’ll share with you the best ways to use this ingredient while staying within your daily carb budget.
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Keto Pumpkin Cheesecake Recipe

Can you eat pumpkin on a keto diet? How many net carbs in a pumpkin? In this post, we’ll share with you the best ways to use this ingredient while staying within your daily carb budget.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 9 Slices
Author: Izzy

Ingredients

Base

  • 2 tablespoons butter
  • 2 tablespoons powdered erythritol
  • 1 cup almond flour
  • 1/2 teaspoon pumpkin spice

Filling

  • 2 cups cream cheese softened
  • 1 cup powdered erythritol
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon pumpkin spice

Instructions

Make the base

  • Preheat your oven to 325°F
  • Get your 8x8-inch pan ready by lining it with parchment paper or greasing it with butter
  • Combine the melted butter and powdered erythritol, then stir in almond flour and pumpkin spice
  • Spoon the mixture into the pan and press firmly to create an even base

Make the filling

  • In a separate mixing bowl, combine cream cheese and erythritol until you’ve achieved a smooth consistency. Next, stir in the pumpkin puree, pumpkin spice, eggs and vanilla.
  • Pour the filling on top of the crust and bake for 40 minutes. The edges should be slightly browned, while the middle remains a bit jiggly. Take the cheesecake out of the oven and allow it to cool for 15 minutes before covering with foil.
  • Refrigerate for 4-6 hours before enjoying your first slice.