Dreamy Low Carb Pumpkin Cheesecake Slices (Easy Keto Recipe!)

Fall is in the air, and that means one thing for many of us: pumpkin spice everything! But if you’re following a low-carb or ketogenic lifestyle, you might think decadent desserts like cheesecake are off the table. Think again!

These Low Carb Pumpkin Cheesecake Slices are here to prove you can absolutely indulge your cravings without derailing your progress. Imagine a buttery, crisp almond flour crust topped with a rich, creamy cheesecake filling, swirled with perfectly spiced pumpkin puree. It’s pure bliss in every bite, and surprisingly simple to make.

Whether you’re looking for a show-stopping dessert for a holiday gathering, a special treat to impress guests, or simply a delicious way to enjoy the flavors of fall guilt-free, this recipe is your answer. It’s naturally gluten-free and uses a sugar replacement to keep the carbs incredibly low. Let’s get baking! Organic Recipe Guide

Why You’ll Fall in Love with This Recipe

• Incredibly Delicious: Creamy, tangy cheesecake meets warm pumpkin spice. It’s a match made in heaven!
• Low Carb & Keto-Friendly: Satisfy your sweet tooth without the sugar crash. Perfect for keto, low-carb, and sugar-conscious diets.
• Gluten-Free: The almond flour crust makes this dessert naturally gluten-free.
• Crowd-Pleaser: Even those not following a low-carb diet will adore these slices!
• Beautiful Presentation: The pumpkin swirl makes these slices look as good as they taste.

Ingredients You’ll Need

Accuracy is key in baking, especially low-carb baking! Here’s what you’ll need:

For the Almond Flour Crust:

• 200g Almond Flour: Provides a nutty, sturdy, and gluten-free base. Use blanched, finely ground almond flour for the best texture.
• 65g Unsalted Butter, Melted: Binds the crust together and adds richness.
• 1 1/2 tbsp Icing Sugar Replacement: Adds a touch of sweetness. I recommend a powdered erythritol or monk fruit blend (like Lakanto powdered) for a smooth texture without grittiness.
• 1 tsp Vanilla Extract: Enhances the flavors.
• 1/2 tsp Ground Cinnamon: Adds warmth that complements the pumpkin.
• 1/4 tsp Salt: Balances the sweetness.

For the Creamy Pumpkin Swirl Filling:

• 500g Full-Fat Cream Cheese, Room Temperature: Crucial! Room temperature cream cheese ensures a smooth, lump-free filling. Use block-style cream cheese, not the spreadable kind in a tub.
• 3 Large Eggs, Room Temperature: Also crucial! Room temperature eggs incorporate better and prevent the filling from splitting.
• 1 1/4 cup Icing Sugar Replacement: Again, use a powdered low-carb sweetener for the best texture. Adjust slightly based on your preferred sweetness level.
• 1/2 cup Sour Cream, Room Temperature: Adds moisture, tanginess, and contributes to a creamy texture. Full-fat is recommended.
• 1 tbsp Lemon Juice: Brightens the flavors and balances the richness of the cream cheese.
• 1 1/2 tsp Vanilla Extract: Essential for that classic cheesecake flavor.
• 1 1/4 cup Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling (which contains added sugar and spices). You can also use cooked and pureed butternut squash for a similar result. Ensure it’s thick, not watery; blot with paper towels if necessary.
• 1 1/2 tsp Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, cloves, and sometimes allspice. You can buy a pre-made blend or make your own.

Equipment

• Baking Dish (Approx. 31cm x 25cm / 12×10 inches, at least 7cm / 3 inches deep)
• Parchment Paper
• Mixing Bowls (Large and Medium)
• Electric Mixer (Handheld or Stand Mixer)
• Spatula
• Measuring Cups and Spoons
• Knife (for swirling)

Step-by-Step Instructions: Baking Your Cheesecake Slices

Follow these steps carefully for perfect low carb pumpkin cheesecake!

1. Prepare the Pan & Crust: * Preheat your oven to 180°C (350°F). * Line your baking dish with parchment paper, leaving some overhang on the sides for easy lifting later. * In a medium bowl, combine the almond flour, melted butter, 1 1/2 tbsp icing sugar replacement, 1 tsp vanilla extract, cinnamon, and salt. Mix well until it resembles wet sand. * Press the crust mixture firmly and evenly into the bottom of the prepared baking dish. Use the bottom of a flat glass or measuring cup to get a nice, even layer. * Bake the crust for 10 minutes. * Remove from the oven and let it cool completely on a wire rack while you prepare the filling.

2. Make the Cheesecake Filling: * In a large bowl, using an electric mixer on low-medium speed, beat the room temperature cream cheese until smooth and creamy. Scrape down the sides of the bowl. * Gradually add the 1 1/4 cup icing sugar replacement and beat until just combined and smooth. Don’t overbeat. * Add the room temperature sour cream, lemon juice, and 1 1/2 tsp vanilla extract. Beat on low speed until just combined. Scrape the bowl again. * Add the room temperature eggs one at a time, beating on low speed only until each egg is just incorporated. Overmixing incorporates too much air, which can lead to cracks! Stop mixing as soon as the yellow streaks disappear.

3. Prepare the Pumpkin Swirl: * In a separate medium bowl, combine the pumpkin puree and pumpkin pie spice. * Add about 1 cup (or slightly more if you like a stronger pumpkin flavor) of the plain cheesecake filling you just made to the pumpkin mixture. Gently fold together until well combined and uniform in color.

4. Assemble and Swirl: * Pour the remaining plain cheesecake filling evenly over the cooled crust. Smooth the top gently with a spatula. * Dollop spoonfuls of the pumpkin-cheesecake mixture randomly over the plain filling. * Take a butter knife or a skewer and gently swirl the pumpkin mixture into the plain filling. Create figure-eights or zig-zag patterns. Don’t over-swirl, or the colors will become muddy – aim for distinct ribbons of pumpkin.

5. Bake and Cool (The Patient Part!): * Carefully place the baking dish into the preheated 180°C (350°F) oven. Bake for 15 minutes. * Without opening the oven door, reduce the oven temperature to 160°C (325°F). * Continue baking for another 30 minutes. The cheesecake should be mostly set but still have a slight wobble in the very center. * Turn off the oven. Leave the cheesecake inside the closed oven for 1 hour. Do not open the door! This slow cooling process is crucial for preventing cracks. * After 1 hour, crack the oven door slightly (prop it open with a wooden spoon) and let the cheesecake cool inside for another hour. * Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. * Once at room temperature, cover the baking dish loosely with plastic wrap (don’t let it touch the surface) and refrigerate for at least 6 hours, but preferably overnight. Chilling fully sets the cheesecake and allows the flavors to meld. ( Low Carb Pumpkin Cheesecake Slices )

6. Slice and Serve: * Once thoroughly chilled, use the parchment paper overhangs to carefully lift the cheesecake out of the baking dish onto a cutting board. * For clean slices, use a large, sharp knife. Wipe the knife clean with a damp, warm cloth between each cut. * Cut into desired slice sizes (squares or bars work well). [ Low Carb Pumpkin Cheesecake Slices ]

Tips for Cheesecake Perfection

• Room Temperature is Non-Negotiable: Seriously, let your cream cheese, eggs, and sour cream sit out for at least 1-2 hours before starting. This prevents lumps and helps everything combine smoothly.
• Don’t Overmix: Especially after adding the eggs! Too much air = cracks and a dense texture. Mix on low speed and stop as soon as ingredients are combined.
• Slow Cooling is Key: The gradual cooling process in the turned-off oven is the best defense against surface cracks. Resist the urge to peek!
• Use Pure Pumpkin: Pumpkin pie filling has added sugar and spices that will throw off the recipe. Stick to 100% pure pumpkin puree. If it seems watery, blot it gently with paper towels before using.
• Patience Pays Off: Don’t rush the chilling process. Overnight chilling allows the cheesecake to set properly and develops the best flavor and texture.

Storage Instructions

Store leftover cheesecake slices in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4-5 days. Freezing is possible (wrap slices well), but the texture may change slightly upon thawing.

Ready to Indulge?

These Low Carb Pumpkin Cheesecake Slices are a truly delightful way to enjoy the classic flavors of fall without compromising your health goals. Creamy, perfectly spiced, and utterly satisfying – they are guaranteed to become a favorite.

Give this recipe a try and let me know how it turns out in the comments below! We love hearing about your baking adventures.

Enjoy!