Thanksgiving can be a real test for your commitment to remain on the keto diet. There are countless temptations that day and most of them involve carbs. Fortunately, a “Keto Thanksgiving” is possible by focusing on high fat foods such as dark meat, roasted veggies, and replacing some of the Thanksgiving staples with keto versions. For example, we made a low carb pumpkin cheesecake that tastes good enough to match any of those other carby Thanksgiving desserts.

This cheesecake is made with a crust formed from pecans and almond flour, so it will help you to stick to your diet but still feel satisfied. The cheesecake recipe itself is relatively low carb due to the use of Lakanto Monkfruit sweetener and other keto favorites like eggs, cream cheese and heavy whipping cream. Additions like pureed pumpkin and vanilla add a trivial amount of carbs per serving, but they add a whole lot of flavor!

This recipe makes one large cheesecake with 12 slices. Around 3 net carbs per slice, we hope you’ll enjoy this keto friendly holiday dessert.

Helpful Kitchen Tools:

Parchment paper rounds

Aluminum Cheesecake pan with removable bottom

Electric Mixer

Ingredients:

Crust:

1 cup finely chopped pecans

.25 cup Lakanto Monkfruit sweetener or Swerve

.5 cup almond flour

.5 tsp pumpkin pie spice

1/4 cup butter

1/4 salt

Cheesecake filling:

12 oz softened cream cheese

2 eggs

.5 cup pumpkin puree

.25 cup heavy cream

.5 cup Lakanto Monkfruit sweetener or Swerve

1 tsp pumpkin pie spice

1 tsp vanilla extract

1/4 tsp salt

*Optional whipped topping

Directions:

Step 1 - For the crust, finely chop the pecans into small pieces. Combine the nuts with the dry ingredients in a large bowl.

Step 2 - Melt the butter in your microwave. Stir the melted butter into the dry ingredients until it forms a thick dough.

Step 3 - Press the crust dough onto the bottom of a parchment lined 8-inch cheesecake pan with a removable bottom. Spread out the crust until it forms an even layer. Bake the crust in a 350° over for 7-8 minutes. Let the crust cool to room temperature.

Step 4 - In an electric mixer bowl, whip the cream cheese until smooth. Add each egg one at a time and continue to beat until the batter looks smooth. Add the remaining ingredients and whip until combined.

Step 5 - Pour the batter over the oven-toasted crust in the pan. Bake in a 350° oven for 30-35 minutes, until the surface looks mostly firm.

Step 6 - Allow the cheesecake to cool in the fridge for several hours before eating.

Serve as is or with whipped cream topping.