KETO Pumpkin Cheesecake Bars

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These low carb dessert bars represent the best of both worlds — part pumpkin pie and part cheesecake, so you can get both flavors in a single bite. The bars are layered with an almond flour crust, a middle cheesecake layer, and a top pumpkin layer.



  • 2 cups almond flour (Note 1)
  • 6 tablespoons salted butter, melted
  • 2 tablespoons powdered erythritol sweetener (Note 2)


  • 4 (8-ounce) bricks cream cheese, room temperature (Note 3)
  • 1.5 cups powdered erythritol sweetener (Note 2)
  • 4 large eggs, room temperature
  • 8 ounces canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

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