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  • Writer's pictureSpira

Keto Pumpkin Cheesecake from Heidi

This week’s recipe comes to us from Heidi. If you have not taken Heidi’s class yet, oh, go now. Stop reading, look at our schedule and take her class. She is calm, graceful, knowledgeable, and yes you will feel it the next day. She completed her Yoga training with Spira Power Yoga. Heidi is also a licensed Pilates teacher (she has a private studio, just ask her if you are interested) and she also holds a degree in Nutritional Therapy.

I created this fall inspired cheesecake recipe using cream cheese made from almonds! I love cheesecake but dairy is not my friend… it turned our great! Tastes like the real thing.

Heidi’s dairy free Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake (Dairy free!)

Cheesecake Crust

  1. 1 ½ cups nut flour (I used a Pamela’s nut flour which is a blend of several different nuts, but you could use almond flour as well)

  2. 1/4 cup butter or ghee, softened (you could also use coconut oil)

  3. 2 ½ tbsp monk fruit sweetener

  4. 1 tsp vanilla extract

Cheesecake filling

  1. 16 oz Kite Hill cream cheese (or regular cream cheese if you tolerate dairy)

  2. ½ cup pure pumpkin puree (unsweetened)

  3. ½ cup confectioners swerve or powdered monk fruit sweetener

  4. 2 large eggs

  5. ½ tsp pumpkin pie spice

  6. ½ tsp cinnamon

  7. 1 tsp vanilla extract


  1. Preheat oven to 350 degrees. Grease a 9-inch pie pan.

  2. To make the crust, mix the almond flour and monk fruit until combined then add the softened butter and vanilla mixing with a fork or pastry cutter until combined. The dough will be crumbly. Press evenly into the bottom and sides of the pie pan and bake for 12 minutes until lightly golden. Cool 10 minutes.

  3. Meanwhile, beat the cream cheese, pumpkin puree and powdered sweetener together at low to medium speed until combined. Beat in the eggs, one at a time. Finally add the vanilla, cinnamon and pumpkin pie spice. Continue beating at low to medium speed until the spices are incorporated.

  4. Pour the filling into the pan over the crust and bake for 25-30 minutes until set but still slightly jiggly in the center.

  5. Remove from the oven and let cool to room temperature before chilling in the fridge for at least 3 hours. Serve with coconut whipped cream or regular whipped cream if desired.


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