Servings
Font
Back
0 from 168 votes

Keto Pumpkin Cheesecake Bars

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

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

Ingredients

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

Instructions

To Make the Crust
    Cup of Yum
  1. 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.
  2. 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
  1. 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
  1. 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
  1. 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.
  2. 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.

Nutrition Information

Calories 321kcal (16%) Carbohydrates 7g (2%) Protein 8g (16%) Fat 30g (46%) Saturated Fat 12g (60%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 321

% 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.