Keto Pumpkin Cheesecake Bars

If you like pumpkin, then these keto pumpkin cheesecake bars are for you! Made with a creamy pumpkin filling and a crispy crust, these bars are sure to satisfy your sweet tooth.

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It’s a fairly simple recipe, too. The hardest part is waiting for the bars to cool before you can dive in. They are so good, you might not be able to wait!

Enjoy this easy keto pumpkin cheesecake bars. I’m sure you wil like it!

Why You Should Try This Recipe

– These low carb pumpkin cheesecake bars are the perfect dessert! They are rich and creamy, with a delicious pumpkin spice flavor.

– This recipe is also very easy to make. The bars can be made in advance and stored in the fridge for a quick and easy dessert.

– Low in carbs , these bars are a great option for those on a ketogenic diet.

👨‍🍳 Low Carb Pumpkin Cheesecake Bars Ingredients

To make these sugar free pumpkin cheesecake bars you will need these ingredients:

For The Crust

1 1/4 cup Almond Flour

2 1/2 tablespoons Monkfruit Sweetener

8 1/2 tablespoons melted Butter

1/2 teaspoon Pumpkin Spice

For The Cheesecake

2x8oz (2X225g) bricks of Cream Cheese

1/2 cup Monkfruit/Swerve

1 1/4 tablespoon Vanilla Extract

2 eggs (large)

For The Crumble Layer

1/2 cup Almond Flour

2 1/2 tablespoons Butter

1/3 cup Pecans (raw) – you can also add walnuts to the mix.

1 tablespoon Monkfruit

3/4 tablespoon Cinnamon

For The Pumpkin Layer

3/4 cup Pumpkin

1 teaspoon Pumpkin Spice

1/2 teaspoon Cinnamon

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🎃 How To Make Keto Pumpkin Cheesecake Bars

Follow these simple instructions to make the best low sugar pumpkin cheesecake bars:

Step 1

Start by turning your oven to 350F (175C).

We will make the cheesecake crust first. Simply stir almond flour, butter, sweetener and pumpkin pie spice.

Once the ingredients are fully mixed, press the dough evenly into the bottom of an 8×8 pan.

You can use a foil liner to make sure the crust comes out easily.

Step 2

Bake for 6-7 minutes in the oven. Allow the crust to cool down for at least 30 minutes.

Step 3

Now, lets prepare the layers of the keto pumpkin cheesecake bars. Mix together the eggs, cream cheese, sweetener, and vanilla extract.

Use an electric mixer. Once the texture is smooth- continue to the next step.

Step 4

Spread half of the cheesecake mixture we made over the crust.

Step 5

Blend the pumpkin puree, spice and cinnamon into the cheesecake mixture that is left for the pumpkin layer. Spread it on top of the cheesecake layer from the previous step.

Step 6

Place the pecans, almond flour, butter, sweetener, and cinnamon in a food processor. Blend until crumby texture forms. sprinkle over the top of your cheesecake.

Step 7

Bake the cheesecake for about 30 minutes. Allow it to cool for 2-3 hours. Then, slice into bars and serve!

These keto pumpkin cheesecake bars are amazingly tasty! Enjoy!

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More Keto Cheesecake Recipes

If you liked this pumpkin cheesecake keto bars recipe- make sure to also check out these great keto recipes on our website:

Keto Oreo Cheesecake

Keto Mug Cheesecake

Keto Blueberry Cheesecake Bars

Keto Raspberry Cheesecake

Can You Freeze These Cheesecake Bars?

This keto pumpkin cheesecake bars recipe takes about 1 hour to make. So, I recommend making it the day before you want to serve it and avoid freezing.

But, if you must, it will keep in the freezer for up to 2 months. Just make sure to wrap it up tightly in plastic wrap.

The texture will be slightly different if you do freeze it, but it will still be delicious!

Carbs

If you cut this cheesecake into 12 bars, each will contain about 4g of net carbs. That’s not too bad for dessert! These keto friendly pumpkin cheesecake bars are perfect for keto.

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But, don’t go overboard. A piece here and there is great as an occasional treat. But, eating a pound of these keto pumpkin cheesecake bars a day is probably not the best idea.

I hope you liked this low carb pumpkin cheesecake bars recipe! Let me know in the comments below. Don’t forget to check out other great keto recipes on our website!

By the way- If you liked these keto pumpkin cheesecake bars with pecan crust, make sure to also try this keto oreo cheesecake– it’s amazing!

keto pumpkin cheesecake barsPin
Keto Pumpkin Cheesecake Bars
These low carb pumpkin cheesecake bars are so tasty and easy to make!
Rate This Recipe:
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 210kcal
Cost: $19
Ingredients

For The Crust

  • 1 1/4 cup Almond Flour
  • 2 1/2 tablespoon  tablespoon Monkfruit Sweetener
  • 8 1/2 tablespoons melted Butter
  • 1/2 teaspoon Pumpkin Spice

For The Cheesecake

  • 2X8 oz bricks of Cream Cheese (2X225g)
  • 1/2 cup Monkfruit/Swerve
  • 1 1/4 teaspoon Vanilla Extract
  • 2 Eggs (large)

For The Crumble Layer

  • 1/2 cup Almond Flour
  • 2 1/2 tablespoons Butter
  • 1/3 cup Pecans (raw) you can also add walnuts to the mix.
  • 1 tablespoon Monkfruit
  • 3/4 tablespoon Cinnamon

For The Pumpkin Layer

  • 3/4 cup Pumpkin
  • 1 teaspoon Pumpkin Spice
  • 1/2 teaspoon Cinnamon
Instructions
  • Preheat your oven to 350F (175C).
    We will start with the cheesecake crust first. Stir almond flour, butter, sweetener and pumpkin pie spice.
    Once the ingredients are mixed, press the dough evenly into the bottom of an 8×8 pan.
    You can use a foil liner to make sure the crust comes out easily.
  • Bake for 6-7 minutes Allow the crust to cool down.
  • Now, lets prepare the layers of the keto pumpkin cheesecake bars. Mix together the eggs, cream cheese, sweetener, and vanilla extract.
    Use an electric mixer and once the texture is smooth- continue to the next step.
  • Spread half of the cheesecake mixture we made over the crust.
  • Blend the pumpkin puree, spice and cinnamon into the cheesecake mixture that is left for the pumpkin layer.
    Then, spread it on top of the cheesecake layer (from the previou step)
  • Place the pecans, almond flour, butter, sweetener, and cinnamon in a food processo and blend them until crumby texture forms. s
    prinkle over the top of your cheesecake.
  • Bake the cheesecake for about 30 minutes. Allow it to cool for 2-3 hours. Slice into bars, and enjoy!
Have you tried it?

Comment below and let me know what you think of this recipe.


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Course Dessert
Cuisine American
Keyword keto pumpkin cheesecake bars, low carb pumpkin cheesecake bars, sugar free pumpkin cheesecake bars

Nutrition

Calories: 210kcal

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