Keto Pumpkin Cheesecake Bars

Categories Dessert, Keto Recipes | by

Our Keto Pumpkin Cheesecake Bars are a perfect low-carb, fall-inspired treat combining the rich flavors of pumpkin and creamy cheesecake. These bars feature a buttery almond flour crust, a smooth pumpkin cheesecake filling spiced with cinnamon and nutmeg, and a whipped topping for an indulgent yet keto-friendly dessert.

With just a few ingredients and simple steps, this recipe makes a great addition to your seasonal baking while keeping carbs low. It’s an ideal dessert for family gatherings, holiday celebrations, or any time you’re craving the comforting flavors of autumn.

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Keto Pumpkin Cheesecake Bars
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • The Crust:
  • 1 ¼ cups almond flour
  • ¼ cup granulated erythritol (such as Lakanto or Swerve)
  • 1 teaspoon cinnamon
  • ¼ cup melted butter
  • The Filling:
  • 16 ounces cream cheese (room temperature)
  • ½ cup granulated erythritol (such as Lakanto or Swerve)
  • ½ cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 2 large eggs (room temperature)
  • The Topping:
  • ¼ cup granulated erythritol (such as Lakanto or Swerve)
  • 2 teaspoons cinnamon
Instructions
  1. For the Crust:
  2. Preheat oven to 350 degrees.
  3. Add the almond flour, sweetener, and cinnamon to the bottom of a 9×9 baking dish. Stir to combine.
  4. Pour the melted butter over the mixture and stir to combine. Press the crust into the bottom of the baking dish.
  5. Bake for 10 minutes.
  6. For the filling:
  7. Reduce oven to 325 degrees.
  8. Add the cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy.
  9. Add the sweetener, pumpkin,pumpkin spice, and vanilla and mix until just combined.
  10. Beat in the eggs, one at a time, until combined. Do not overmix.
  11. Pour the cheesecake batter over the parbaked crust.
  12. To make the topping:
  13. Stir together the sweetener and cinnamon in a small bowl.
  14. Sprinkle evenly over the top of the cheesecake batter.
  15. Baking:
  16. Bake for 18-20 minutes or until the center is just slightly jiggly.
  17. Remove from the oven and let cool for 1 hour.
  18. Refrigerate at least 4 hours before slicing and serving.