This Sugar Free Pumpkin cheesecake Recipe is a low carb, gluten free dessert your family and friends will love. Holiday dessert tables need a few low carb. gluten free, sugar free desserts. There is always a few special dieters in the crowd.
I’m not usually a low carb cook. This blog has it’s share of luscious, carby, sugar sweetened desserts. Unfortunately, our daughter, Kayti, contracted gestational diabetes. So recently I’ve been studying recipes she can eat. Sugar free and Low carb. REALLY low carb!
Kayti enjoyed this Sugar free low carb pumpkin cheesecake dessert. My husband and I also thought it was great. This healthy dessert is even kid approved! Our three granddaughters (here for a slumber party) each happily ate a piece…for dessert. And then ate another piece the next day.
In fact, they helped me photograph it. Aliyah has quite the eye. She set the stage for this photoshoot.
Kayti (our cupcake corner creator) is so frustrated. She is in every low risk category for gestational diabetes. Sigh…. She got it anyway. She is very grumpy that in her third trimester she is actually losing weight and suffering serious comfort food cravings.
Plus she has to poke her finger several times a day and read her glucose numbers. She really hates poking her finger. The good news is, so far, she and the baby are doing fine. She has other risks in this pregnancy. She is really walking a tightrope without a net on this one. Everyday she progresses without delivery is a really good day.
So yes, we are focused on getting her diet squared away.
About the time Kayti failed her glucose test; I was approached to join recipe makers using Steviva Brand sugar substitute products in a recipe contest. Excellent timing for us. Thank you Steviva!
Steviva sent me some sugar free samples to try. Steviva company blends Pure and natural sweeteners that replace processed sugar in recipes. We have enjoyed their sugar substitute products.
I have shied away from sugar substitutes in the past. They tend to taste bad. The Steviva products I have tried have worked well for us. They are made of natural ingredients and my husband will eat them too! Dave has a ferocious sweet tooth so I’m planning to make more recipes using these natural Steviva sugar replacers. Kayti is showing us diabetes is no fun!
This sugar Free Pumpkin Cheesecake is our favorite Steviva recipe so far. It’s so useful to have an easy holiday dessert recipe that fits so many diets. We hope you enjoy it!
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Sugar Free Pumpkin Cheesecake Recipe:
If you like a sweeter cheesecake filling feel free to add more sweetener. A few of our tasters mentioned the filling could be sweeter. It’s all what you are used to. The crust and whipped cream was sweet enough for everyone. Americans love sweet!
This pie lasted four days in the fridge uncovered and was fine. It’s a good make ahead dessert for that reason. It’s also a much faster set cheesecake than my low carb crustless cheesecake. You could also make that recipe as sugar free dessert if you prefer. But this gelatin recipe is really good and very easy.
Preheat the oven to 350 degrees F.
For the crust:
We LOVED this crust!
- Combine the almond flour, sugar substitute and cinnamon in a food processor and pulse until blended.
- Gradually add in the oil and pulse until crumbly.
- Press into a nine inch springform pan.
- Bake 12 minutes or until golden.
For the Filling:
- Combine gelatin, Steviva blend and boiling water. Stir until completely dissolved. Set aside.(The gelatin mixture will set if you make it too far ahead of use-but do give it time to cool before adding it to the recipe).
- Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
- Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
- Pour the filling into the pie crust and chill until set. (several hours)
After you pour the filling into the crust let the cheesecake rest for 2 hours in the fridge until set. This cheesecake can easily be made a day ahead of serving if stored in the fridge. Do not tightly wrap it but a cake cover of some kind will help it stay moist.
For the Whipped Cream Topping:
I suggest you Garnish just before serving or on the same day if you make it ahead. Beat the whipping cream and Steviva MonkSweet+ until stiff. With a piping bag and a Wilton 2 D tip. (Or whatever you prefer) Decorate the top of the pumpkin pie. sprinkle with pumpkin pie spice for a dash of interest.
Nutrition Facts For this cheesecake:
Sugar Free Pumpkin Cheesecake
- 21/2 cups almond flour
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 2 tablespoons Steviva blend sugar substitute
- 1/2 Cup melted coconut oil
- 1 envelope gelatin
- 1 Cup Boiling water
- 8 ounce package cream cheese softened
- 1 15 oz can pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 tsp. cinnamon
- 2/3 Cup Steviva Blend sugar substitute
- 1/2 Cup heavy whipping cream
- 2 Tablespoons Steviva MonkSweet+
Preheat the oven to 350 degrees F.
(FOR THE CRUST:)
Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.
Gradually add in the oil and pulse until crumbly.
Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.
Bake 12 minutes or until golden.
(FOR THE FILLING:)
Combine gelatin, Steviva Blend and boiling water. Stir until completely dissolved. Set aside.
Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
Pour the filling into the pie crust and chill until set. (several hours)
(FOR THE TOPPING:)
With an electric hand mixer beat the whipping cream with the Steviva MonkSweet+ sugar replacer until stiff. Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.
I used my Wilton 2D tip and piping bag to finish my cheesecake as you see. I also sprinkled a bit of pumpkin pie spice over the top for added interest.
This cheesecake can be made ahead the day before if kept in the fridge with a cake cover over it. Make the whipped cream topping and decorate day of serving for best results. If you really love a sweet cheesecake add more sugar replacer to the filling instructions according to your own preference. The times mentioned in the recipe do not include the 2 hour setting up time in the fridge.
In my internet research I found both Sugar Free mom and Low Carb Yum to be great resources. If you need inspiration for low carb or sugar free recipes be sure to check them out!
Crust is adapted from Low carb Yum.com
Filling adapted from Sugar Free Mom