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Low Carb Protein Pumpkin Cheesecake
Low Carb Protein Pumpkin Cheesecake
KetoGenics
Dessert
Each bite of this cheesecake tastes like a hug from fall season itself. Smooth, spiced, and tastes like it should be cheating, but it's not. Packed with protein and smart keto-friendly macros. Whether you’re sneaking a treat between kid drop-offs or pairing it with your evening coffee, this one’s a win for every busy adult who wants to stay on track without missing out.
Makes 6 individual cheesecake cups.
Ingredients
Crust (optional; you can skip for ultra-low fat / skip crust altogether):
- ½ cup almond meal (about 56 g)
- 1 Tbsp melted coconut oil (or butter)
- 1-2 Tbsp erythritol (or other keto sweetener)
- ½ tsp cinnamon
- Pinch of salt
Filling
- 8 oz (≈225 g) low-fat cream cheese (you could use reduced-fat if preferred)
- ½ cup (≈115 g) plain Greek yogurt (0% or very low fat)
- 1 scoop (≈25 g) ISO-Whey Protein in Pumpkin Spice Glazed Donut flavor
- ½ cup pumpkin puree (unsweetened)
- 2 Tbsp erythritol (or favorite sweetener to taste)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
- 1 large egg (or 2 large egg whites if you want to reduce fat further)
- Optional: pinch of salt
Directions
Pre-heat oven to 325 °F (≈160 °C).
Prepare crust (if using):
Combine almond meal, melted coconut oil, sweetener, cinnamon and salt.
Press mixture into the bottom of six 4-oz (≈120 mL) ramekins (or one 8-inch springform pan if you prefer a single cheesecake).
Bake for ~8-10 minutes until just set. Remove and cool while preparing filling.
Make filling:
In a mixing bowl, beat the low-fat cream cheese until smooth and lump-free.
Add Greek yogurt, pumpkin puree, sweetener, vanilla extract, pumpkin pie spice, and salt; mix until well combined.
Add the whey protein isolate scoop and beat until smooth (you may need a little extra yogurt or a splash of almond milk to help it integrate).
Add the egg (or egg whites) and beat just until combined; avoid over-mixing.
Assemble & bake:
Divide the filling evenly into the ramekins (or pour into the prepared pan).
If using ramekins: Bake for ~20-25 minutes or until the centers are set but still slightly jiggly.
If using a single pan: Bake ~30-35 minutes.
After baking, turn off oven, crack the door open and let the ramekins sit for ~10 minutes (this helps prevent cracking).
Then transfer to the refrigerator and chill at least 2-3 hours (or overnight is better) until fully set.
Serve:
You can top with a dollop of light whipped cream (optional) or a sprinkle of cinnamon.
Serve chilled.
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