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    Home » Low Carb Keto Recipes » Keto Desserts

    Keto Pumpkin Cheesecake Bars

    Published: Aug 11, 2022 Last updated: Aug 2, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Keto Pumpkin Cheesecake Bars are a delicious keto pumpkin dessert with just 3 net carbs per serving. They are perfect for halloween or Thanksgiving.
    Featured image for Keto Pumpkin Cheesecake Bars.

    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!

    One slice of pumpkin cheesecake on a plate topped with whipped cream.

    If you love pumpkin desserts, then you are going to love these creamy pumpkin cheesecake bars!

    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe

    ❤️ Why you'll love it

    • It is an easy keto recipe that is a great Halloween or Thanksgiving dessert.
    • The pumpkin filling has a creamy cheesecake like texture, making it a huge hit with cheesecake fans.
    • It is an elegant looking dessert that deserves a place on the holiday table!
    Ingredients for pumpkin dessert.
    Make sure all of the ingredients are brought to room temperature before mixing for a smooth batter.

    🥘 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.

    Almond flour crust in a mixing bowl.
    The almond flour crust should resemble a graham cracker crust before pressing into prepared pan.
    Unbaked almond flour crust.
    Pack the crust into the pan on top of parchment paper. The parchment paper will aid in removing the bars from the pan.
    Baked crust for cheesecake bars.
    Allow the crust to get golden around the edges before removing from the oven.
    Unbaked bars in the baking pan.
    The pumpkin cheesecake batter will easily pull away from the parchment paper when cooled.

    🔪 Instructions

    1. Preheat oven to 350 degrees F. Line an 8 x 8 square baking pan with parchment paper.
    2. 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.
    3. 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.
    4. 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.
    5. Pour pumpkin cheesecake mixture over the prebaked almond flour crust. Bake for 35 minutes, until edges are set and center still appears slightly jiggly.
    6. Remove from the oven and place on a wire rack. Cool completely. Refrigerate at least 6 hours before serving.
    7. To cut the bars, lift on the sides of the parchment paper and lift the pumpkin bars out. Cut into 16 evenly sized bars.
    Baked Keto Pumpkin Cheesecake Bars in the baking dish.
    When cooked the edges will look firm and dry and center will be slightly jiggly like jello.

    🥄 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.
    Keto Pumpkin Cheesecake Bar on a plate with a red, green and white napkin.
    Keto Pumpkin Cheesecake Bars are a great dessert for Halloween, Thanksgiving, or Christmas!

    📚 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.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Keto Pumpkin Cheesecake Bars.

    Keto Pumpkin Cheesecake Bars

    Shelby Law Ruttan
    Keto Pumpkin Cheesecake Bars are a delicious keto pumpkin dessert with just 3 net carbs per serving. They are perfect for halloween or Thanksgiving.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Keto Desserts
    Cuisine American
    Servings 16
    Calories 128 kcal

    Equipment

    • Large bowl
    • Electric hand mixer
    • Parchment Paper
    • Square pan
    • Rubber scraper
    • Sharp knife

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Nutrition

    Calories: 128kcalCarbohydrates: 5gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 55mgSodium: 94mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 2691IUVitamin C: 1mgCalcium: 40mgIron: 1mgNet Carbohydrates: 3g
    Keyword Keto Pumpkin Cheesecake Bars
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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