Keto Friendly Pumpkin Cheesecake

by Eric Gordon on November 18, 2019

Fall is here and that means one thing - it's time for pumpkin cheesecake. Every year, families gather around the table to enjoy a beautiful pumpkin cheesecake, complete with cinnamon whipped cream on top. But if you're following the keto diet and avoiding refined sugar - making an indulgent holiday treat like this can seem impossible! That's why we've created something special - Keto Friendly pumpkin cheesecake made with Giant Sports- Keto Cheesecake


 For the filling:

  • 2 scoops Giant Sports Keto Cheesecake Mix (optional)
  • 24oz cream cheese
  • 1cup pumpkin puree
  • 1 cup of low-carb sweater- monk fruit, erythritol 
  • 1 tsp vanilla extract
  • 1 tsp cinnamon 
  • 1 tsp of brown sugar (optional)

For the crust: 

  • 2 cups almond flour 
  • 1/3 cup unsalted butter (soild)
  • 2 tbsp  of low-carb sweater- monk fruit, erythritol 
  • 1 tsp vanilla extract
  • 1 tsp cinnamon 
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    1. Preheat oven to 350 ° F.
    2. Combine all crust ingredients in a food processor until well mixed.
    3. Press into 8 or 9 in pie plate.
    4. Bake the crust in a preheated oven at 350°F for 10-12 minutes until it turns golden brown. Let it cool for a few minutes.
    5. Remove from oven and allow to cool slightly while you prepare filing
    6. To make the filling, mix all of the filling ingredients in a bowl until it is smooth and well-blended.
    7. Place the pie dish in the oven and bake at 350°F for 35-40 minutes until the filling is set and no longer jiggles. You may cover the edges of the crust with foil to prevent them from burning..
    8. Allow pie to cool to room temperature before placing in the refrigerator for 2 hours.
    9. Garnish with whipped cream or nuts, as desired.