This creamy keto pumpkin cheesecake is low-carb, refined sugar-free, and can be made into bars or slices. This tasty Keto Pumpkin Cheese Cake Bars dessert is great for fall, Thanksgiving, or all year round!
There are two main components in this recipe that make this cheesecake keto.
The flour: Almond flour works great for keto desserts and is my favorite option and I highly recommend sticking with it. For this recipe, you can substitute the almond flour with ground walnuts to keep it keto, or easily replace it with whole wheat or all-purpose flour if you’d like.
The Sweetener: Keto sweeteners can be tricky and sometimes complicated. To keep things simple and delicious, I like to use Powdered Erythritol Sweetener. Powdered Swerve, powdered Xylitol or Lakanto Monkfruit sweetener are also good options and can be substituted with a 1:1 ratio.
To get the right texture of Keto Pumpkin Cheese Cake Bars and to ensure the batter mixes well, I suggest using the eggs and cream cheese at room temperature. If your cream cheese is still cold, microwave it for 15-20 seconds or until it is softened. After baking the cheesecake, cool in the fridge for at least 1-2 hours to ensure clean slices. Top with keto (or regular) whipped cream when you are ready to serve.
Keto Pumpkin Cheesecake Bars[su_table responsive=”yes” fixed=”yes”]
|Prep Time||10 minutes|
|Cook Time||40 minutes|
|Total Time||50 minutes|
|Keywords||bars, cheesecake, cheesecake, desserts, keto, low-carb, pumpkin|
- 2 Tbsp powdered Erythritol
- 2 Tbsp butter
- 1 cup almond flour or ground walnuts
- 1/2 tsp pumpkin spice
- 2 cups (16 oz) cream cheese at room temperature
- 1 cup powdered Erythritol
- 1 cup canned pumpkin puree or steamed pumpkin
- 2 large eggs at room temperature
- 1 tsp Vanilla Extract
- 1 tsp pumpkin spice mix
To make the base:
- Preheat oven to 325F. Line an 8×8 pan with parchment paper or grease with butter; set aside.
- In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
- Transfer mixture to 8×8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.
To make the filling:
- In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.
- Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.
To make your own pumpkin puree: Preheat oven to 325 degrees F. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake foil side up, 45 min – 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
To make your own pumpkin spice: Combine 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon ground ginger,