Low-carb Pumpkin Cheesecake with Pecans


This Pumpkin Cheesecake features delicious autumn flavors. A delightful dessert for Thanksgiving and any other time of the year!


Makes 8 servings


  • 1 cup - Almond Flour
  • 2 tbsp - Butter (room temperature)
  • 2 tbsp - Swerve Powdered Sweetener
  • 1 tsp - Pumpkin Pie Spice


  • 16 ounces - Cream Cheese (softened)
  • 1 cup - Swerve Powdered Sweetener
  • 1 cup - Pumpkin Puree, unsweetened
  • 2 - Eggs
  • 1 tsp - Vanilla Extract
  • 1 tsp - Pumpkin Pie Spice
  • 1/4 cup - Pecans, chopped
  • Cooking Oil Spray


  • Whipped Cream



  1. Preheat the oven to 350°F and line a springform pan with parchment paper.
  2. Add almond flour, butter, sweetener and pumpkin pie spice to a bowl.
  3. Mix the ingredients until completely combined into a crumbly dough.
  4. Transfer dough to prepared pan and press evenly on the bottom to create the crust.
  5. Poke a few holes using a fork and bake in the oven for 7 minutes.
  6. Remove pan from oven and allow crust to cool, about 20 minutes.


    1. Add all filling ingredients to a bowl and mix until completely smooth.
    2. Pour the mixture over the cooled crust and bake at 350°F for about 45 minutes or until the edges are firm but the middle still jiggles slightly.
    3. Remove from oven and allow it to cool, still in the pan.
    4. Once cool, top with pecans and place in the fridge (still in pan) for at least 5 hours or overnight.
    5. Serve topped with whipped cream.



    PER SERVING: 369 calories • 7g net carbs • 9g protein • 34g fat