Keto Cream Cheese Pumpkin
This Keto Cream Cheese Pumpkin recipe delivers the perfect balance of creamy, spiced goodness while keeping your carb count impressively low. The marriage of velvety cream cheese with warm pumpkin spices creates an indulgent dessert that satisfies even the most persistent sweet tooth, all while maintaining your ketosis state.
Equipment
- 8×8-inch Baking Pan
- Parchment Paper
- Electric Mixer
Ingredients
Pumpkin Base
- 1 cup pure pumpkin puree not pumpkin pie filling
- 3 large eggs room temperature
- 3/4 cup granulated erythritol or monk fruit sweetener
- 1/3 cup heavy cream
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups almond flour
Cream Cheese Swirl
- 8 oz full-fat cream cheese softened
- 1 large egg
- 1/4 cup granulated erythritol or monk fruit sweetener
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, whisk together the pumpkin puree and eggs until completely smooth. Whisk for 1-2 minutes for the perfect base.
- Add the erythritol, heavy cream, pumpkin pie spice, vanilla extract, and salt, continuing to whisk until well incorporated. The mixture should look glossy and have a smooth consistency.
- Gradually fold in the almond flour, ½ cup at a time, to avoid lumps forming. The texture will thicken considerably. When properly mixed, the batter should be thick but still pourable.
- In a separate bowl, beat the softened cream cheese until completely smooth and fluffy – about 2 minutes with an electric mixer.
- Add the egg, erythritol, and vanilla extract to the cream cheese, continuing to beat until the mixture is silky smooth with no lumps.
- Pour the pumpkin mixture into your prepared baking pan, spreading it evenly to all corners.
- Dollop the cream cheese mixture randomly over the top. Using a butter knife or skewer, gently swirl the two mixtures together, creating a beautiful marbled effect. Don't over-swirl – 5-7 passes with your knife is typically perfect.
- Bake in your preheated oven for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. A toothpick inserted about 1 inch from the edge should come out clean.
- Allow your keto cream cheese pumpkin to cool completely at room temperature for about 1 hour, then refrigerate for at least another hour before cutting.
Notes
- Using room temperature ingredients is crucial for a smooth texture.
- Don't overbake - the center should still have a slight jiggle when you remove it from the oven.
- For best results, make a day ahead to allow flavors to fully develop.
- Substitute almond flour with sunflower seed flour for a nut-free version.
- Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- Don't overbake - the center should still have a slight jiggle when you remove it from the oven.
- For best results, make a day ahead to allow flavors to fully develop.
- Substitute almond flour with sunflower seed flour for a nut-free version.
- Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 187kcalCarbohydrates: 5.7gProtein: 6.2gFat: 16.5gSaturated Fat: 5.2gCholesterol: 72mgSodium: 125mgFiber: 2.3gVitamin A: 42IUCalcium: 8mg
Tried this recipe?Let us know how it was!