Slow Cooker Keto Pumpkin Cheesecake

Cheesecake is one of those desserts that are very easy to convert to keto, which is great because my family loves some cheesecake! It seemed only natural that we attempt to make a Keto pumpkin cheesecake for the fall season. Of course, we weren’t expecting to make it a slow cooker cheesecake but when your oven decides to go on the fritz what else is a baker to do?!?

Of course, this cheesecake can be made in an oven too! Just use a springform pan and cook it for at 350 degrees for 45-55 minutes instead!

Slow Cooker Keto Pumpkin Cheesecake

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Ingredients

Crust

• 1/3 Cup Butter – 0g Net Carbs
• 2 Cups Almond Flour – 20g Net Carbs
• 3 Tbsp Splenda Stevia Naturals – 0g Net Carbs
• 1 Tbsp Sugar-Free Maple Syrup – 0g Net Carbs (*Check your brands as some sugar-free syrups do have carbs! Make sure you adjust your recipe accordingly.)
• 1 Tsp Ground Cinnamon – 0.7g Net Carbs
• 1/2 Tsp Ground Nutmeg – 0.3g Net Carbs

Cream Cheese Filling

• 24 Oz Softened Cream Cheese – 12.5 Net Carbs
• 1 Cup Swerve Confectioners – 0g Net Carbs
• 1 Tbsp Sugar-Free Maple Syrup – 0g Net Carbs
• 3 Large Eggs – 0g Net Carbs
• 1 1/2 Cups Organic Pumpkin Puree – 21g Net Carbs

Optional Maple Drizzle

• 5 Tbsp butter – 0g Net Carbs
• 3 Tbsp Splenda Naturals Stevia – 0g Net Carbs
• 1 Tbsp Sugar-Free Maple Syrup – 0g Net Carbs
• 2/3 Cup Heavy Whipping Cream – 4.6g Net Carbs

Total Carb count for Entire Recipe – 59.1g Net Carbs

Total Carb Count Per Serving (12 Slices with topping) – 4.92g Net Carbs

Keto Pumpkin Cheesecake – Directions

1. Line your slow cooker with some parchment paper. Make sure it covers both the bottom and the sides to reduce sticking later on!
2. Measure the butter for your crust while it’s still hard and then melt it in the microwave (approx 30 seconds).
3. In a large bowl add your melted butter, almond flour, ground cinnamon, nutmeg, and maple syrup. Mix well until you have a wet crumbly mixture.
4. Use your fingers to press this mixture into the bottom of your crockpot.
5. In a second large mixing bowl use a hand mixer to combine your cream cheese and swerve confectioners sugar. This step is much easier if you allowed your cream cheese to soften at room temperature.
6. Once your swerve confectioners and cream cheese are well mixed add your pumpkin puree. I used 1 1/2 cups but feel free to adjust this to suit our own tastes, since we haven’t added the eggs yet you can taste as you go!
7. When you’re happy with the amount of pumpkin flavor (don’t forget to adjust your carb count accordingly!) mix in your sugar-free maple syrup and eggs.
8. Spread the mixture over your crust in the crockpot.
9. Cook on low for 3-5 hours until a knife inserted into the center comes out clean.
10. Allow your cheesecake to cool or chill in the fridge before trying to remove and cut it!
11. While your cheesecake is cooling off make your maple drizzle topping!
12. In a small saucepan melt your butter and mix in 3 tbsps of Splenda stevia naturals. Stir until the Splenda is completely dissolved.
13. Add one tbsp of Sugar-Free maple syrup and 2/3 cup Heavy whipping cream.
14. Bring mixture to a boil stirring frequently.
15. Reduce heat and allow the mixture to simmer and thicken. Depending on your maple syrup your sauce might be more cream-colored. Feel free to add some food coloring if you’d like or just enjoy it as is!
16. Depending on the size of your pan this thickening process might take a while (about 5 minutes for me). You will know when the sauce is ready when it will coat the back of a spoon.
17. Cut a slice of cheesecake, top with a spoonful of sauce and enjoy!

**The Maple drizzle topping keeps very well in a Tupperware container in the fridge. As it cools it will thicken considerably but just spoon a bit out and warm it up for a few seconds in the microwave or spread it on your cake cold as a frosting. It’s delicious either way!

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