Keto Pumpkin Cheesecake Bars
User Reviews
5
Keto Pumpkin Cheesecake Bars
Description
Starting with a buttery almond flour crust flavored with cinnamon and vanilla, the bars are baked until set. The middle layer is a classic cheesecake mixture of cream cheese, sour cream, egg, and vanilla bean paste, giving a rich and smooth consistency. The top pumpkin layer blends cream cheese with pumpkin puree, sweetener, egg, and pumpkin pie spice, adding seasonal spice and moisture.
After assembling by swirling the pumpkin and cheesecake layers, the bars bake until just set, delivering tender, creamy squares with distinct layers and complementary flavors. The cream cheese provides richness while the pumpkin adds warmth and moisture.
These bars suit those avoiding sugars and grains but wanting a dessert with traditional fall flavors. Optional toppings like whipped cream, roasted pecans, and cinnamon enhance presentation and texture.
Ingredients
For the Crust
- 1 ¾ cups almond flour Super Fine
- ¼ cup butter melted, unsalted
- ¼ cup Monk Fruit Sweetener or Swerve, or allulose
- 1 egg whole
- 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 Sweetener or Swerve, or allulose
- 1 egg room temperature, whole
- ½ teaspoon vanilla bean paste see notes
- salt pinch
For the Pumpkin Layer
- 8 ounces cream cheese softened
- ½ cup pumpkin puree
- ⅓ cup Monk Fruit Sweetener or Swerve, or allulose
- 1 egg whole
- 2 teaspoons pumpkin pie spice
- salt pinch
- whipping cream homemade, optional, for topping
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
- Vanilla bean paste can be substituted with vanilla extract, though flavor intensity will be milder and lacking vanilla flecks.
- Optionally serve with whipped cream, roasted pecans, and a dusting of cinnamon for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
