These Keto Pumpkin Cheesecake Bars are a delicious Thanksgiving recipe with only 3g net carbs, making holiday dessert a win for those following the ketogenic diet!
If you love pumpkin desserts, then you are going to love these creamy pumpkin cheesecake bars!
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❤️ Why you'll love it
Sugar-free holiday dessert: keto pumpkin bars make a great holiday dessert.
Creamy cheesecake: The pumpkin filling has a creamy cheesecake like texture, making it a huge hit with cheesecake fans.
Easy recipe: It is easy to make and can be made ahead of time making holidays easier.
🥘 Ingredients
Almond flour
Sugar free powdered sweetener, my preference is monk fruit sweetener.
Unsalted butter
Ground ginger, this is added to the crust to replicate the flavor of gingersnaps, which is a common ingredient for pumpkin cheesecake crust.
Regular cream cheese, be sure it is full fat cream cheese and that it is at room temperature so it is easy to mix and the sugars blend well into it.
Granulated sugar free sweetener, I prefer to use Bocha sweet for this particular recipe. It has a smooth texture in the cheesecake like other granulated sweeteners.
Sugar free brown sugar, my preference here is Swerve.
Large eggs, these need to be kept at room temperature so when they are added to the cream cheese mixture, it doesn't firm up the filling.
Vanilla extract
Pumpkin pie spice
Canned pumpkin purée, this is pure pumpkin, not pumpkin pie filling.
🔪 Instructions
- Preheat oven to 350 degrees F. Line an 8 x 8 square baking pan with parchment paper.
- In a large bowl, mix together the almond flour, powdered sweetener, and salt. Stir in the melted butter until you have a mixture similar to graham cracker crust.
- Transfer the crust ingredients to the baking dish and press the crust down and out to fill the pan and pack it together. Bake for 10 minutes, until crust just turned golden around the edges.
- In a large mixing bowl, mix the cream cheese and sweeteners until creamy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pumpkin pie spice and mix to combine.
- Pour pumpkin cheesecake mixture over the prebaked almond flour crust. Bake for 35 minutes, until edges are set and center still appears slightly jiggly.
- Remove from the oven and place on a wire rack. Cool completely. Refrigerate at least 6 hours before serving.
- To cut the bars, lift on the sides of the parchment paper and lift the pumpkin bars out. Cut into 16 evenly sized bars.
🥄 Equipment
Large bowl
Electric hand mixer
Parchment paper
Square pan
Rubber scraper
Sharp knife.
🥫Storage
Store leftovers in an airtight container in the fridge up to 1 week or in the freezer up to 2 months.
📖 Variations
- Pumpkin pie spice can be substituted with 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ ground ginger.
- Mix 1 cup of full fat sour cream with ¼ cup of powdered sweetener. Spread over top of the cheesecake
💭 Tips
- Use a flat bottom cup sprayed with cooking spray to press the crust mixture down into the pan and pack it in.
- Make your own pumpkin spice whipped cream to top the pumpkin cheesecake bar. Whip 1 tablespoon skinny pumpkin spice syrup with 1 cup of heavy cream until stiff peaks form.
📚 Related Recipes
Blueberry Cheesecake Bars are another delicious low carb dessert bar.
Pumpkin Dutch Baby Pancake is a keto breakfast perfect for weekend mornings.
Lemon Cheesecake Muffins have a great texture and go great with a hot cup of tea.
🍽 Serve with...
Serve these pumpkin cheesecake bars with a dollop of whipped cream and sprinkling of pumpkin spice.
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📖 Recipe
Keto Pumpkin Cheesecake Bars
Equipment
- Square pan
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Ingredients
For the crust:
- 1 cup almond flour
- 3 tablespoons butter , melted
- 1 tablespoons sugar free powdered sweetener
- ¼ teaspoon ginger
- ⅛ teaspoon salt
For the cheesecake batter:
- 8 ounces cream cheese
- ½ cup sugar free granulated sweetener
- ¼ cup sugar free brown sugar sweetener
- 3 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 cup pumpkin puree
Instructions
- Preheat oven to 350 degrees F. Line an 8 x 8 square baking pan with parchment paper.
- In a large bowl, mix together the almond flour, powdered sweetener, and salt. Stir in the melted butter until you have a mixture similar to graham cracker crust.
- Transfer the crust ingredients to the baking dish and press the crust down and out to fill the pan and pack it together. Bake for 10 minutes, until crust just turned golden around the edges.
- In a large mixing bowl, mix the cream cheese and sweeteners until creamy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pumpkin pie spice and mix to combine.
- Pour pumpkin cheesecake mixture over the prebaked almond flour crust. Bake for 35 minutes, until edges are set and center still appears slightly jiggly.
- Remove from the oven and place on a wire rack. Cool completely. Refrigerate at least 6 hours before serving.
- To cut the bars, lift on the sides of the parchment paper and lift the pumpkin bars out. Cut into 16 evenly sized bars.
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