Keto Pumpkin Cheesecake Bars Recipe

Fall is here, and that means it's time for my favorite Keto Pumpkin Cheesecake Bars! I remember the first time I made these with my daughter, Lily. We had a blast mixing the ingredients, and the smell of pumpkin spice filled the kitchen. These bars are perfect for anyone looking for a delicious low carb pumpkin dessert.

Why You’ll Love It

• They're rich and creamy, just like traditional cheesecake.
• You can make them in a crockpot for an easy dessert.
• They're sugar-free, so you can enjoy them guilt-free.
• Perfect for fall gatherings or cozy nights at home.

Pure Comfort

These Keto Pumpkin Cheesecake Bars are pure comfort food. The creamy filling combined with the spiced crust is a match made in heaven. Plus, they’re a great way to satisfy your sweet tooth without the carbs.

What You Need

• 1 cup 1 cup almond flour (96 g) – You can substitute with coconut flour, but use less.
• 1/4 cup 1/4 cup granulated erythritol (50 g) – Any keto-friendly sweetener works.
• 1/4 cup 1/4 cup unsalted butter, melted (56 g) – Coconut oil can be used as a dairy-free option.
• 1/2 tsp 1/2 tsp ground cinnamon – Feel free to add nutmeg for extra flavor.
• 1/4 tsp 1/4 tsp salt – This balances the sweetness.
• 2 2 large eggs – Room temperature eggs mix better.
• 1 cup 1 cup pumpkin puree (240 g) – Make sure it’s pure pumpkin, not pie filling.
• 8 oz 8 oz cream cheese, softened (226 g) – You can use a dairy-free cream cheese.
• 1/2 cup 1/2 cup sour cream (120 g) – Greek yogurt is a great substitute.
• 1 tsp 1 tsp vanilla extract – Use pure vanilla for the best flavor.

Time to Cook

Prep: 15 minutes | Cook: 2 hours | Total: 2 hours 15 minutes | Difficulty: Easy | Make-Ahead: Yes, these bars can be made a day in advance.

Steps to Make It

1. Start by mixing the almond flour, erythritol, melted butter, cinnamon, and salt in a bowl. The mixture should resemble wet sand. This will be your crust, and it needs to hold together nicely.
2. Press the crust mixture into the bottom of a greased 9×9-inch baking dish. Make sure it’s even and compact. Bake it in a preheated oven at 350°F for about 10 minutes until it’s lightly golden.
3. While the crust is baking, beat the softened cream cheese in a large bowl until smooth. The texture should be creamy with no lumps. This will be the base for your filling.
4. Add the pumpkin puree, sour cream, eggs, vanilla extract, and remaining erythritol to the bowl. Mix until everything is well combined and smooth. The filling should be thick and creamy.
5. Pour the pumpkin cheesecake filling over the baked crust, spreading it evenly. The filling should look rich and vibrant. This is where the magic happens!
6. Cover the baking dish with foil and place it in the crockpot on low for about 2 hours. You want it to set but still be slightly jiggly in the center. This ensures a creamy texture.
7. Once done, carefully remove the baking dish from the crockpot and let it cool at room temperature. The bars will firm up as they cool. Patience is key here!
8. Refrigerate the bars for at least 2 hours before cutting. This helps them slice neatly. Trust me, the wait is worth it!
9. Cut into squares and serve chilled. You can top them with a drizzle of keto caramel for an extra treat. Enjoy your delicious creation!

Make It Perfect

• Use parchment paper to line the baking dish for easy removal.
• Let the bars cool completely before slicing to avoid crumbling.
• These bars taste even better the next day as the flavors meld.
• If you're short on time, you can skip the crockpot and bake them in the oven.

Mix It Up

• Add chocolate chips to the filling for a sweet twist.
• Top with whipped cream for an extra indulgent treat.
• Mix in chopped nuts for added crunch.

Perfect Partners

• Serve with a dollop of sugar-free whipped cream.
• Pair with a warm cup of spiced tea or coffee.
• Enjoy alongside a scoop of keto-friendly ice cream.

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FAQs

Conclusion

These Keto Pumpkin Cheesecake Bars are a delightful way to celebrate fall while sticking to your low carb lifestyle. With their creamy texture and rich flavor, they’re sure to become a family favorite. So go ahead, whip up a batch and enjoy the season!

Keto Pumpkin Cheesecake Bars Recipe

These Keto Pumpkin Cheesecake Bars are rich, creamy, and sugar-free, making them a perfect low carb dessert for fall gatherings. Enjoy the delightful flavors without the guilt!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 2 minutes mins

Course Dessert

Cuisine American

Servings 12 bars

Equipment

• Baking Dish
• Crockpot

Ingredients

  

Crust

• 1 cup g almond flour You can substitute with coconut flour, but use less.
• 1/4 cup g granulated erythritol Any keto-friendly sweetener works.
• 1/4 cup g unsalted butter, melted Coconut oil can be used as a dairy-free option.
• 1/2 tsp ground cinnamon Feel free to add nutmeg for extra flavor.
• 1/4 tsp salt This balances the sweetness.
• 2 large eggs Room temperature eggs mix better.
• 1 cup g pumpkin puree Make sure it’s pure pumpkin, not pie filling.
• 8 oz g cream cheese, softened You can use a dairy-free cream cheese.
• 1/2 cup g sour cream Greek yogurt is a great substitute.
• 1 tsp vanilla extract Use pure vanilla for the best flavor.

Instructions

 

• Start by mixing the almond flour, erythritol, melted butter, cinnamon, and salt in a bowl. The mixture should resemble wet sand. This will be your crust, and it needs to hold together nicely.
• Press the crust mixture into the bottom of a greased 9×9-inch baking dish. Make sure it’s even and compact. Bake it in a preheated oven at 350°F for about 10 minutes until it’s lightly golden.
• While the crust is baking, beat the softened cream cheese in a large bowl until smooth. The texture should be creamy with no lumps. This will be the base for your filling.
• Add the pumpkin puree, sour cream, eggs, vanilla extract, and remaining erythritol to the bowl. Mix until everything is well combined and smooth. The filling should be thick and creamy.
• Pour the pumpkin cheesecake filling over the baked crust, spreading it evenly. The filling should look rich and vibrant. This is where the magic happens!
• Cover the baking dish with foil and place it in the crockpot on low for about 2 hours. You want it to set but still be slightly jiggly in the center. This ensures a creamy texture.
• Once done, carefully remove the baking dish from the crockpot and let it cool at room temperature. The bars will firm up as they cool. Patience is key here!
• Refrigerate the bars for at least 2 hours before cutting. This helps them slice neatly. Trust me, the wait is worth it!
• Cut into squares and serve chilled. You can top them with a drizzle of keto caramel for an extra treat. Enjoy your delicious creation!

Keyword cheesecake, dessert, Healthy, keto, Low-Carb, Pumpkin