Keto Pumpkin Cheesecake Bars –These creamy, spiced bars are a decadent treat perfect for holiday gatherings, meal prepping, or simply indulging your pumpkin spice cravings.
Why You’ll Love These Keto Pumpkin Cheesecake Bars
- Low-Carb and Sugar-Free: With almond flour and keto-friendly sweeteners, these bars are guilt-free.
- Fall Flavor Explosion: Pumpkin puree, warm spices like cinnamon and nutmeg, and a creamy cheesecake layer combine for an irresistible flavor profile.
- Easy to Make: A few simple ingredients and steps are all you need for this impressive dessert.
- Crowd-Pleaser: Both keto and non-keto friends will be asking for the recipe!
Ingredients for Keto Pumpkin Cheesecake Bars
Here’s a breakdown of what you’ll need:
Crust:
- Almond Flour: A keto staple, almond flour provides a buttery, crumbly base.
- Unsalted Butter: Adds richness to the crust.
- Granular Sweetener: Use a keto-friendly option like erythritol or allulose.
- Cinnamon: A hint of spice enhances the flavor.
Pumpkin Cheesecake Filling:
- Cream Cheese: Full-fat cream cheese ensures a smooth, creamy texture.
- Pumpkin Puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Granular Sweetener: Keep it keto with your preferred sweetener.
- Eggs: Bind the filling and add structure.
- Vanilla Extract: For a touch of sweetness and depth.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves brings the fall vibes.
- Heavy Cream: Adds richness and a velvety texture.
Tips and Tricks for Perfect Keto Pumpkin Cheesecake Bars
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother filling.
- Don’t Overmix: Mix the filling until just combined to avoid cracks in your cheesecake layer.
- Use Parchment Paper: This makes it easy to lift the bars out of the pan for clean slicing.
- Sweetener Choice: Powdered sweeteners blend more seamlessly into the filling, while granular sweeteners work well for the crust.
Variations
- Nut-Free Crust: Substitute almond flour with sunflower seed flour for a nut-free option.
- Chocolate Drizzle: Add a keto-friendly chocolate drizzle on top for extra decadence.
- Swirled Bars: Reserve some cheesecake batter and swirl it into the pumpkin layer for a marbled effect.
- Spiced Pecan Topping: Sprinkle chopped, spiced pecans over the top before baking for added crunch.
How to Serve Keto Pumpkin Cheesecake Bars
- Chilled: These bars are best served cold, straight from the fridge.
- With Whipped Cream: Top with a dollop of sugar-free whipped cream for a classic pairing.
- As a Dessert Platter: Arrange them with other keto-friendly treats for a festive dessert spread.
How to Store Keto Pumpkin Cheesecake Bars
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Recipe FAQs
Can I use coconut flour instead of almond flour?
Coconut flour is much more absorbent, so it cannot be directly substituted. If you want to use coconut flour, reduce the amount to 1/3 of what the recipe calls for in almond flour and increase the liquid slightly.
Is pumpkin keto-friendly?
Yes! Pumpkin is low in carbs when used in moderation, making it a great ingredient for keto desserts.
How do I prevent cracks in the cheesecake layer?
Ensure you don’t overbake the bars, and cool them gradually. A water bath isn’t necessary but can help if cracking is a common issue.
Can I make this recipe dairy-free?
You can substitute cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream. Ensure your substitutions are keto-friendly.
Keto Pumpkin Cheesecake Bars (LOW CARB)
Keto Pumpkin Cheesecake Bars -These creamy, spiced bars are a decadent treat perfect for holiday gatherings, meal prepping, or simply indulging your pumpkin spice cravings.
Ingredients
Crust
- 6 tbsp salted butter, melted
- 2 cups almond flour
- 2 tbsp powdered erythritol sweetener
Filling
- 1.5 cups powdered erythritol sweetener
- 4 large eggs, room temperature
- 4 (8-oz) cream cheese bricks, room temperature
- 8 oz canned pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
Instructions
- Line a 9×13-inch baking dish with parchment paper and preheat your oven to 300°F.
- Mix melted butter and sweetener in a bowl. Stir in almond flour until a dough forms.
- Press dough evenly into the bottom of the lined dish.
- Bake for 15 minutes, then let it cool for 10 minutes.
- Increase oven temp to 350°F. Beat cream cheese and sweetener on low until smooth.
- Add eggs one at a time, mixing gently. Spread half of this mixture over the cooled crust for your cheesecake layer.
- Mix remaining cheesecake batter with pumpkin, cinnamon, ginger, and cloves.
- Gently spoon pumpkin mixture over the cheesecake layer and spread evenly.
- Bake at 350°F for about 50 minutes or until set.
- Cool completely, cover, and refrigerate overnight.
- Once chilled, cut into 24 bars. Serve cold and enjoy!
Nutrition Information
Yield
24Serving Size
1 gramsAmount Per Serving Calories 104Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 40mgSodium 51mgCarbohydrates 4gFiber 1gSugar 1gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Keto Pumpkin Cheesecake Bars are the ultimate autumn dessert for anyone following a ketogenic or low-carb diet. They’re rich, creamy, and packed with all the cozy flavors of fall without the sugar crash. With easy instructions and customizable variations, this recipe will quickly become a favorite in your home.
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