Keto Pumpkin Cheesecake Bars

Name: Keto Pumpkin Cheesecake Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving
Ingredients: 1 ¾ cups Super Fine Almond Flour; ¼ cup unsalted butter; ¼ cup monk fruit/allulose; 1 whole egg; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; 8 ounces cream cheese; ½ cup sour cream; ⅓ cup monk fruit/allulose; 1 whole egg; ½ teaspoon vanilla bean paste; pinch of salt; 8 ounces cream cheese; ½ cup pumpkin puree; ⅓ cup monk fruit/allulose; 1 whole egg; 2 teaspoons pumpkin pie spice; pinch of salt; *Optional: Homemade whip cream for the topping

User Reviews

5.0

168 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12
Calories
321 kcal
Course
Dessert
Cuisine
American

Keto Pumpkin Cheesecake Bars

Iris Warren

Report

These Keto Pumpkin Cheesecake Bars have a classic pumpkin pie flavor, smooth and creamy texture, baked in a sweet buttery crust.

Share:

I Made This!

126 people made this

Print

33 people printed this

Save this

100 people saved this

Ingredients

Servings

For the Crust

1 ¾ cups Super Fine Almond Flour
¼ cup unsalted butter melted
¼ cup monk fruit/allulose or Swerve
1 whole egg
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

For the Cheesecake Layer

8 ounces cream cheese softened
½ cup sour cream
⅓ cup monk fruit/allulose or Swerve
1 whole egg room temperature
½ teaspoon vanilla bean paste see notes
pinch of salt

For the Pumpkin Layer

8 ounces cream cheese softened
½ cup pumpkin puree
⅓ cup monk fruit/allulose or Swerve
1 whole egg
2 teaspoons pumpkin pie spice
pinch of salt
*Optional: Homemade whip cream for the topping

Add to Shopping List

Instructions

To Make the Crust

Preheat oven to 350°F. Add the almond flour, butter, egg, sweetener, ground cinnamon and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer. Bake for 10 minutes.

To Make the Cheesecake Layer

Add the cream cheese and sour cream to a mixing bowl and whip up using a hand mixer. Mix in the egg, sweetener and vanilla and mix until well combined. Pour the batter over the cooled crust and smooth out using an offset spatula. Set aside, while the cools and you make the pumpkin layer.

To Make the Pumpkin Layer

Add the cream cheese and pumpkin puree in a mixing bowl and whip up using a hand mixer. Mix in the egg, sweetener and vanilla and mix until well combined.

To Assemble the Cheesecake Bars

Pour the cheesecake layer batter over the cooled crust and smooth the top using an offset spatula. Pour the pumpkin layer over the cheesecake layer, and gently smooth the top.
Bake for 30-35 minutes or until there is only a slight jiggle in the center. Allow to cool at room temperature for 30 minutes, then chill in the fridge to fully set for at least 4 hours or overnight.Once fully set, cut into squares and top with (optional) whip cream and serve.

Notes

You can certainly substitute the vanilla bean paste with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout the swirl.
Optional: Serve with whip cream, roasted pecans and a dusting of ground cinnamon.