Pumpkin Keto Cheesecake Fluff

For the times you’re craving something with pumpkin, this cheesecake fluff is a great choice.

It’s like pumpkin mousse: creamy, sweet, and with the perfect amount of pumpkin and spices.

This is a very minimal-effort recipe as you’ll only need 10 minutes to prepare it before letting it chill and then serving it.

(Hoping to also make full-on keto cheesecake recipes? I have a nut-free cheesecake recipe here.)

As an Amazon Associate, I earn from qualifying purchases.

💛 Why you’ll love this recipe

• Only 10 minutes of prep time.
• Ready to enjoy in only 30 minutes.
• Sugar-free, low-carb, and vegetarian-friendly.
• A perfect amount of pumpkin flavor – not too overpowering.
• Straightforward ingredients that you can find at the grocery store (or you may already have on hand!).
• A great option for a party appetizer or dessert.

➡️ Ingredients

• Pumpkin puree
• Cream cheese
• Heavy whipping cream
• Powdered monk fruit sweetener
• Vanilla extract
• Pumpkin pie spice

(Need ingredient substitution suggestions? See that section below for my recommendations.)

⏲ How to make this keto cheesecake fluff recipe

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Mix Ingredients: Mix together the pumpkin puree and cream cheese until creamy and stiff peaks form. Add in the remaining ingredients and mix again until smooth and well-combined.
• Chill: Cover the bowl then transfer it to the refrigerator to chill for 15-20 minutes.
• Serve: Spoon the cheesecake fluff into jars or bowls, sprinkle cinnamon and/or pumpkin pie spice on top, and serve.

🍴 Net carbs

Each serving contains 5.7 grams of net carbs. 1 serving is equivalent to 3.75 ounces of keto fluff. The recipe yields 4 servings in total.

Net carbohydrates are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

You can find the full nutrition information for this recipe, including calorie content, total carbs, protein, and fat per serving, in the nutrition label located below the recipe instructions within the recipe card.

👉 Ingredient substitution suggestions

• Powdered Monk Fruit Sweetener: You can use Classic Monk Fruit Sweetener, Golden Monk Fruit Sweetener, erythritol, or Swerve. Use 3 Tablespoons if you follow any of these substitutions (measure with a measuring cup, not by a food scale as powdered sweetener and powdered erythritol weigh less than granulated sweetener). I would suggest pulsing granulated sweetener in a food processor or single-serve blender attachment to powder it, otherwise the cheesecake fluff will be a little grainy. If you want to use allulose, use ¼ cup. Powdered stevia is also an option, but I can’t say exactly how much to use because every brand is so different; if you go this route, add some to your pumpkin puree and cream cheese mixture, taste, and then add more based on your preferences. I would not suggest using liquid stevia in this recipe.
• Pumpkin Pie Spice: Make your own homemade pumpkin pie spice by combining cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves.

✨ Variations

• Fold in some sugar-free chocolate chips right before chilling.
• Sprinkle in some unsweetened cocoa powder for a chocolate pumpkin fluff.
• Mix in some No-Sugar-Added SunButter, unsweetened peanut butter, or unsweetened almond butter for added protein.
• Top each prepared cheesecake fluff with toasted shredded coconut for some added texture and crunch.

〰️ How to serve

• Serve on its own and eat with a spoon.
• Serve as a dip to eat with keto gingerbread cookies.
• Spread it on top of homemade keto chocolate chip cookies.

💬 FAQs

📚 More keto pumpkin recipes

• Pumpkin Cheesecake Bars
• Keto Pumpkin Pie Mug Cake
• Cream Cheese Pumpkin Muffins
• Keto Pumpkin Pie Cake Pops
• Pumpkin Spice Fat Bombs