Keto Pumpkin Cheesecake Bars
These Keto Pumpkin Bars are a low-carb treat! With just 3.3 net carbs per serving, this is the perfect Autumn dessert recipe!
I shared my favorite last fall, and it looks like they’re your favourite, too! As the seasons change, I wanted to share a fall spin on this favorite! These awesome Keto Pumpkin Cheesecake Bars are packed with flavor.
These rich, low-carb cheesecake bars feature a shortbread almond flour crust, vanilla cheesecake, pumpkin spice cheesecake, and a pecan piece! And if you want to add a little more beauty to your bars, you can drizzle them with this.
This is a commendable dessert that your friends and family will adore!
Ingredients in Keto Pumpkin Bars
I used my favorite keto-friendly sweeteners to make this sugar-free pumpkin cheesecake. Almond flour keeps the crust low-carb, and canned pumpkin is already keto-friendly!
Here’s what you’ll need to make keto pumpkin bars:
- Confectionery Keto sweetener (or like Swerve)
- Brown Sugar Keto sweetener (for example or Brown Sugar Swerve)
- Cream cheese
- vanilla extract
- canned pumpkin
- pumpkin pie spice
Can I Replace Almond Flour?
No, the best taste and texture of this recipe comes out when using almond flour. Coconut flour is not a 1:1 substitute for almond flour and I don’t recommend it for this recipe.
How to Make Keto Pumpkin Bars
While this keto pumpkin dessert makes a beautiful presentation, it’s easy to make layers of crust and cheesecake. Here’s an overview of how to make pumpkin cheesecake sticks:
- Make the crust: Mix melted butter, almond flour, and toffee flavoring to create a soft, buttery crust.
- Lightly press the dough into an 8×8-inch skillet and bake at 350 degrees F for 7 minutes.
- Make the layers: The vanilla cheesecake layer is just cream cheese, eggs, keto-friendly fudge sweetener, and vanilla extract.
- When the crust is completely cooled, spoon half of the cheesecake mixture and spread evenly over the crust.
- For the pumpkin layer, mix the pumpkin puree and pumpkin spice into the remaining cheesecake mixture.
- Spread the pumpkin layer over the vanilla cheesecake layer.
- In a food processor, combine butter, pecans, almond flour, keto brown sugar sweetener, and cinnamon until crumb mixture forms. Sprinkle over cheesecake.
- Bake for 30 minutes.
- Allow the cheesecake to cool completely before slicing.
Can I Make This Recipe On A Pie Plate?
No, you need to use the correct size pan for best results. A pie plate is larger than an 8×8-inch baking dish, so the sticks will come out much thinner.
How to Store Pumpkin Bars?
Store these keto pumpkin cheesecake sticks loosely in the refrigerator with plastic wrap. These sticks are good for up to a week after they are made. This dessert is an ideal dessert for a holiday meal, as it can be made several days in advance.
Can I Freeze Cheesecake Bars?
Definitely! Cheesecake sticks freeze perfectly. You can freeze the bars whole or cut them into separate portions before freezing.
Here are the steps to follow for freezing keto pumpkin cheesecake sticks without sacrificing taste and texture.
- Allow your cheesecake molds to cool completely after baking.
- Slice and wrap your individual servings tightly with plastic wrap. Alternatively, if you’re freezing the entire cheesecake, place it on a plate or cardboard base and wrap tightly with plastic wrap.
- Wrap the plastic-wrapped cheesecake with foil to prevent freezer burn.
- When ready to thaw, allow cheesecake to thaw at room temperature for 2-4 hours or overnight in the refrigerator.
Tips for Making a Pumpkin Cheesecake Bar
Allow the crust to cool completely before adding the cheesecake layers. It is a soft, buttery crust. If you spread the cold cheesecake on the warm crust before it cools and hardens, your crust will tear.
For the best cheesecake texture, use room temperature cream cheese and eggs.
Be sure to use full-fat, brick-style cream cheese in this recipe.