These Keto Pumpkin Bars are a low carb delight! At just 3.3 net carbs per serving, this is the perfect Fall dessert recipe!
Ingredients in Keto Pumpkin Bars
To make these sugar-free pumpkin cheesecake, I used my favorite keto-friendly sweeteners. Almond flour keeps the crust low-carb, and canned pumpkin is already keto-friendly!
Here’s what you’ll need to make the keto pumpkin bars:
- Almond flour
- Confectioners Keto sweetener (such as Monkfruit or Swerve)
- Brown Sugar Keto sweetener (such as Golden Monkfruit or Brown Sugar Swerve)
- Cream Cheese
- Vanilla Extract
- Canned Pumpkin
- Pumpkin Pie Spice
Can I Substitute the Almond Flour?
No, this recipe has its best taste and texture when almond flour is used. Coconut flour is not a 1:1 substitution for almond flour and I do not suggest it for this recipe.
How to Make Keto Pumpkin Bars
Although this keto pumpkin dessert makes for a lovely presentation, the crust and cheesecake layers are so easy to make. Here’s an overview of how the pumpkin cheesecake bars are made:
- Make the crust: stir together the melted butter, almond flour and confectioners sweetener to form a soft, buttery crust.
- Lightly press the dough into an 8×8-inch pan and bake for 7 minutes and 350 degrees F.
- Prepare the layers: The vanilla cheesecake layer is just cream cheese, egg, keto-friendly confectioners sweetener and vanilla extract.
- When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
- Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer.
- Spread the pumpkin layer over the vanilla cheesecake layer.
- In a food processor, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon until a crumb mixture forms. Sprinkle over the cheesecake.
- Bake for 30 minutes.
- Allow the cheesecake to cool completely before slicing.
Can I Make This Recipe in a Pie Plate?
No, you need to use the correct size pan for the best results. A pie plate is larger than an 8×8-inch baking dish, so the bars will come out much thinner.
How to Store Pumpkin Bars
Store these keto pumpkin cheesecake bars loosely covered with plastic wrap in the refrigerator. These bars are good up to one week after making. This is an ideal dessert to make for a holiday meal because it can be made several days in advance.
Can I Freeze Cheesecake Bars?
Absolutely! Cheesecake bars freeze perfectly. You can freeze the bars whole or cut them into individual portions before freezing.
Here are the steps to follow for freezing keto pumpkin cheesecake bars so the taste and texture is not compromised.
- After cooking your cheesecake bars allow them to cool completely.
- Slice and wrap your individual servings tightly with plastic wrap. Alternatively, if you are freezing the entire cheesecake place it in a dish or on a cardboard base and wrap tightly with plastic wrap.
- Wrap the plastic wrapped cheesecake with foil to prevent freezer burn.
- When ready to thaw allow the cheesecake to thaw at room temperature for 2-4 hours, or overnight in the refrigerator.
Tips for Making Pumpkin Cheesecake Bars
- Allow the crust to cool completely before adding the cheesecake layers. It is a soft, buttery crust. If you spread the cold cheesecake over the warm crust before it cools and sets, your crust will tear.
- For the best cheesecake texture, use room temperature cream cheese and eggs.
- Make sure to use full-fat, brick-style cream cheese in this recipe.
- 1 1/4 cup almond flour
- 2 tablespoon Golden Monkfruit or Brown Sugar Swerve
- 1/2 teaspoon Pumpkin pie spice
- 8 tablespoons butter, melted
- 2 (8 ounce) bricks of cream cheese
- 2 large eggs
- 1/2 cup confectioners Monkfruit or Swerve
- 1 tablespoon vanilla extract
- 3/4 cup pumpkin
- 1 teaspoon pumpkin spice
Pecan Crumble Layer
- 1/2 cup almond flour
- 1/4 cup pecans
- 2 tablespoons butter
- 1 tablespoon brown sugar Monkfruit or brown sugar Swerve
- 1 tablespoon cinnamon