1

To make the crust: 

Preheat oven to 350 degrees. Set out cream cheese, sour cream, and eggs to let them come to room temperature. This is an important step.

2

In a medium bowl, mix together almond flour, finely chopped pecans (if you can not find finely chopped pecans at the store, just throw whole pecans in a food processor to get that granular texture), cinnamon, nutmeg, salt, and melted butter. If you want the crust to be on the sweeter side (that's me!), add in 1 tablespoon brown keto sweetener.

3

Pour the crust into a 9-inch springform pan. Firmly press down on the crust, covering the bottom portion and slightly up the sides of the pan.

4

Poke small holes in the crust with a fork, and bake in the oven at 350 degrees for 8 to 10 minutes. Remove the crust from the oven and let it cool while making the cheesecake filling.

5

To make the filling:

In a large mixing bowl, add room temperature cream cheese and sour cream. Mix with a handheld mixer or stand mixer until you have a smooth consistency.

6

Add in keto granular sweetener, ginger, nutmeg, and cinnamon. Mix well to combine.

7

Add vanilla and pumpkin purée. Mix on low speed for one minute.

8

Fold in 3 eggs with a spatula. Don't use the mixer as this will create air pockets.

9

To prepare the water bath, place the springform pan with the crust on top of a large piece of foil. Wrap the foil around the bottom of the pan. This prevents water from getting into the pan with the water bath.

10

Place the pan wrapped in foil on a rimmed baking sheet. Pour the cheesecake mixture on top of the crust in the pan.

11

Add water to the baking sheet (about 1/2 cup). Place in the oven and bake for 70 minutes without opening the door. Once 70 minutes are up, turn the oven off and crack open the oven door for 20 minutes.

12

Remove the springform pan from the oven and let it cool to room temperature before placing it in the refrigerator. Let the cheesecake cool for about 2 hours or longer before serving. Top with keto whipped cream and pecans if desired.