Keto Pumpkin Cheesecake Bars

These low-carb Keto Pumpkin Bars are delicious! This recipe for a fall treat has just 3.3 net carbohydrates per serving.

Ingredients in Keto Pumpkin Bars

My preferred keto-friendly sweeteners were utilized to produce this sugar-free pumpkin cheesecake. The crust is kept low-carb with almond flour, and canned pumpkin is already keto-friendly!

What you'll need to make the keto pumpkin bars is listed below:

-Confectioners Keto sweetener (such as monkfruit or Swerve)
-Brown Sugar Keto sweetener (such as golden monkfruit or Brown Sugar Swerve)
-Butter
-Cream Cheese
-Eggs
-Vanilla Extract
-Canned Pumpkin
-Pecans
-Pumpkin Pie Spice
-Cinnamon
-Almond flour

Can I Substitute the Almond Flour?

No, using almond flour gives this recipe its best flavor and texture. I do not recommend using coconut flour for this recipe because it is not a 1:1 substitute for almond flour.

How to Make Keto Pumpkin Bars

The crust and cheesecake layers of this keto pumpkin dessert are quite simple to create, despite the beautiful aesthetic. Here is a description of the procedure for making the pumpkin cheesecake bars:

1.Create a silky, buttery crust by combining the melted butter, almond flour, and confectioners' sugar.
2.Put the dough in an 8 by 8 inch pan, lightly press it down, and bake it for 7 minutes at 350 degrees F.
3.Get the layers ready: Only cream cheese, eggs, keto-friendly confectioners' sugar, and vanilla extract are used in the vanilla cheesecake layer.
4.Spoon out half of the cheesecake mixture and spread it evenly over the crust after it has completely cooled.
5.For the pumpkin layer, combine the remaining cheesecake batter with the pumpkin puree and pumpkin spice.
6.Over the vanilla cheesecake layer, spread the pumpkin layer.
7.Butter, nuts, almond flour, keto brown sugar sweetener, and cinnamon are combined in a food processor to create a crumb mixture. over the cheesecake, sprinkle.
8.Cook for 30 min
9.Before slicing, let the cheesecake cool fully.

Home / Dessert
Keto Pumpkin Cheesecake Bars
BY ANNIE PUBLISHED IN DESSERT

These Keto Pumpkin Bars are a low carb delight! At just 3.3 net carbs per serving, this is the perfect Fall dessert recipe!

These Keto Pumpkin Bars are a low carb delight! At just 3.3 net carbs per serving this is the perfect Fall dessert recipe!

Last fall I shared my favorite , and it turns out they are your favorite too! With the seasons changing, I wanted to share a fall spin on this favorite! These amazing Keto Pumpkin Cheesecake Bars are loaded with flavor.

These rich, low-carb cheesecake bars contain a shortbread almond flour crust, vanilla cheesecake, pumpkin spice cheesecake and a pecan crumble! And just in case you want to add a little extra oomph to your bars, you can drizzle them with this

This is a rave-worthy dessert your friends and family will love!

Ingredients in Keto Pumpkin Bars
To make these sugar-free pumpkin cheesecake, I used my favorite keto-friendly sweeteners. Almond flour keeps the crust low-carb, and canned pumpkin is already keto-friendly!

Here’s what you’ll need to make the keto pumpkin bars:

Confectioners Keto sweetener (such as or Swerve)
Brown Sugar Keto sweetener (such as or Brown Sugar Swerve)
Butter
Cream Cheese
Eggs
Vanilla Extract
Canned Pumpkin
Pecans
Pumpkin Pie Spice
Cinnamon
Can I Substitute the Almond Flour?
No, this recipe has its best taste and texture when almond flour is used. Coconut flour is not a 1:1 substitution for almond flour and I do not suggest it for this recipe.

These Keto Pumpkin Cheesecake Bars are a low carb delight! At just 3.3 net carbs per serving this is the perfect Fall dessert recipe!

How to Make Keto Pumpkin Bars
Although this keto pumpkin dessert makes for a lovely presentation, the crust and cheesecake layers are so easy to make. Here’s an overview of how the pumpkin cheesecake bars are made:

Make the crust: stir together the melted butter, almond flour and confectioners sweetener to form a soft, buttery crust.
Lightly press the dough into an 8×8-inch pan and bake for 7 minutes and 350 degrees F.
Prepare the layers: The vanilla cheesecake layer is just cream cheese, egg, keto-friendly confectioners sweetener and vanilla extract.
When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer.
Spread the pumpkin layer over the vanilla cheesecake layer.
In a food processor, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon until a crumb mixture forms. Sprinkle over the cheesecake.
Bake for 30 minutes.
Allow the cheesecake to cool completely before slicing.

Can I Make This Recipe in a Pie Plate?

No, if you want the greatest results, you must use the right size pan. Pie plates are bigger than 8x8-inch baking dishes, therefore the bars will be considerably thinner in a pie plate.

How to Store Pumpkin Bars

These keto pumpkin cheesecake bars should be kept in the fridge, loosely covered with plastic wrap. After being made, these bars are still edible for one week. Because it can be cooked a few days in advance, this dessert is perfect for a holiday feast.

Can I Freeze Cheesecake Bars?

Absolutely! Bars of cheesecake freeze beautifully. The bars can be frozen whole or divided into parts before freezing.

Here are the procedures to follow while freezing keto pumpkin cheesecake bars to preserve their flavor and texture

1.Allow your cheesecake bars to cool completely after cooking.
2.Your individual portions should be cut and carefully wrapped in plastic wrap. Alternately, lay the entire cheesecake on a dish or on a piece of cardboard and wrap it snugly in plastic wrap if you plan to freeze it.
3.To avoid freezer burn, wrap the cheesecake in plastic and then wrap it in foil.
4.When ready to defrost, let the cheesecake thaw overnight in the fridge or at room temperature for 2-4 hours.

Tips for Making Pumpkin Cheesecake Bars

-Allow the crust to cool completely before adding the cheesecake layers. It is a soft, buttery crust. If you spread the cold cheesecake over the warm crust before it cools and sets, your crust will tear.
-For the best cheesecake texture, use room temperature cream cheese and eggs.
-Make sure to use full-fat, brick-style cream cheese in this recipe.

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