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Does Keto Pumpkin cheesecake bars sound good to anyone?

Treat yourself to a keto-friendly pumpkin cheesecake bars recipe. Low-carb, sugar-free, and gluten-free for a healthy dessert option.

You won’t know these pumpkin cheesecake bars are keto, low-carb, sugar-free, gluten-free, and easy to make at home.

It’s best eaten the next day as the flavors have a chance to come together so that you can make this recipe a day in advance.

The coolest part about this recipe is that you can turn it into a pumpkin or cheesecake pie.

Easy Keto Cream Cheese Pumpkin Bars Made With Love

This recipe is versatile because sometimes I feel like a slice of pumpkin cheesecake pie instead of a bar.

The secret ingredient in this recipe is LOVE, haha. No, it’s the full-fat sour cream.

You’ll find that the sour cream adds moisture and a tangy flavor that you expect in a pumpkin pie.

You will also find the almond flour crust has a slight almond extract flavor, which we adore but is optional.

I’ve added 1/2 cup of crushed walnuts to the crust and taken 1/2 cup of almond flour away.

The walnuts add texture and a fantastic flavor to these keto pumpkin cheesecake bars.

Keto Desserts At Home And Save Money

I’ve read so many comments on social media from low-carb keto foodies that they would instead buy their foods than make them.

Honestly, it’s dead easy to do, and you will save yourself LOADS of money.

Anything that says gluten-free, low-carb, keto, and sugar-free will add a chunk to your grocery budget, so don’t fear the kitchen.

One of the best things about the Fall is that pumpkin is in full swing, as are many other inexpensive squash.

In the weeks leading up to Halloween, the price of pumpkins drastically drops, especially the pie pumpkins.

We purchased one for $0.99, which will end up roasted and stashed in the freezer for next season.

This year, I didn’t do too much in the way of pumpkin, but I managed to create these cheesecake bars, which turned out delicious.

Using A Keto Almond Crust Base

I went with an almond flour crust to keep the pumpkin cheesecake bars gluten-free, keto, and low-carb.

It’s not as thick as the caramel cheesecake or lemon squares, but you can make it as wide as you’d like.

Depending on the size of the baking pan you use, this will either create a thinner or thicker crust.

This is an excellent time to buy good bakeware such as this Norpro 9-inch by 9-inch Nonstick Square Springform Pan.

It doesn’t have to be expensive, but be aware of your purchase.

How To Make Keto Pumpkin Cheesecake Bars

You can make a pumpkin pie cheesecake if you don’t fancy making bars.

This recipe works perfectly.

I recommend you line your pan with Parchment Paper and wrap tin foil on the outside, as it will sit in a small water bath to bake.

I‘ve always found cheesecake moist and delicious when water-bathed rather than just sitting in the oven on a rack.

Feel free to use a large, round spring-form pan if you’d like or a 13 x 9 Inch Oblong Pan or 9 11 baking pan.

Whatever baking pan you use will work out as the recipe stays the same.

The possibility of a thicker crust or thicker filling could be your result and alter the macros.

Watch your cheesecake as range ovens differ with heat temperatures so that it may bake faster or slower.

You will know when your almond crust is done as it is a golden brown color yet slightly blonde or beige.

Signs The Keto Pumpkin Cheesecake Bars Are Set

The pumpkin cheesecake bars will jiggle and set on top, or you will leave a slight imprint if you touch it.

Remember that the crust is already baked, and all you are doing is baking the cheesecake layer and setting the pumpkin layer.

Once your almond-flour-butter crust is pressed into your pan, baked, and cooling, make your cheesecake batter, pumpkin spice puree, and layers.

I’m one to take things slower in the kitchen because I hate burning anything and always watch for my oven.

We used cream cheese and mascarpone cheese for our pumpkin cheesecake bars, but you can use three blocks of cream cheese.

The mascarpone has a bit of a sweet taste, and we got it for 50% off, so we used it.

It’s not often we find a great deal like that on a premium product, but it’s not necessary for this recipe.

I suggest always leaving out your cream cheese for about an hour before making this recipe.

You’ll find it helps to cream together the ingredients far better with a smooth texture.

How To Make Homemade Pumpkin Spice

We used Erythritol for the sweetener in this recipe, which is a natural sweetener, but we used the powdered version, which we blended in our Coffee Grinder.

A simple coffee grinder/spice grinder is an essential kitchen tool for any low-carb keto foodie.

Don’t pay the extra money to buy a sweetener called “keto icing sugar.”

Make it yourself or check Costco Canada for all your Keto Ingredient needs for far less than the grocery store.

Take the granular sweetener and grind it to a powder that works best in some recipes and is much cheaper.

I make a homemade pumpkin spice and keep it in a jar of ground cinnamon, Organic Ground Cloves, and Organic Ground Ginger.

Again, the grinder is terrific for this purpose.

Alright, let’s get baking!

Printable Recipe Below – Scroll Down

Keto Pumpkin Cheesecake Bars (Almond Flour Crust) Sugar-Free

Keto Pumpkin Cheesecake Ingredients

• Recipe Type: Keto
• Cuisine: Sugar-free Dessert
• Author: Mr.CBB
• Prep time: 30 mins
• Cook time: 60 mins
• Total time: 1 hour 30 mins
• Serves: 24

Almond Crust

• 2 cups of Almond Flour (not meal)
• 1/2 cup cold cubed butter
• pinch of salt
• One teaspoon of almond extract (optional)
• 1 teaspoon vanilla extract (optional)

Cheesecake Layer

• 1/4 cup full-fat sour cream
• 3 packages of cream cheese 220g or 24 oz room temp
• 4 large eggs room temp
• pinch of salt
• 1 cup powdered erythritol

Pumpkin Pie layer

• 3 cups pumpkin puree or a large can of pumpkin puree
• 2 tablespoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/3 cup powdered erythritol
• pinch of salt

Add two tablespoons to your mix if you use pre-made pumpkin spice.

Taste it to ensure you can taste the pumpkin spice in the mixture.

If it’s not strong enough, add more until the desired taste.

Keto Pumpkin Cheesecake Bars Instructions

1. Pre-heat oven to 325 degrees
2. Line your 9×13 baking dish or spring-form pan with parchment paper (I use a bit of spray to help it stick) and then wrap the outside walls and underneath of your pan with tinfoil.
3. Add almond flour, cold butter cubes, salt, and extracts in a large bowl. Combine the butter with the flour using your fingers or a pastry blender until it resembles pea-sized balls.
4. Press the mixture into the bottom of your baking dish and spread evenly. Bake for 15 minutes or until the crust is a light golden color.
5. Take it out, and while it cools, you can make the pumpkin and cheesecake fillings, but preheat the oven to 350 degrees.
6. Add softened cream cheese and sour cream in your stand mixer and combine. Add the eggs one at a time, then salt and sweetener until silky smooth. A couple of minutes should do.
7. Pour half the mixture on the cooled almond flour crust and spread evenly.
8. In the stand mixer again with the other half, add pumpkin puree, cinnamon, cloves, ginger, and powdered sweetener and mix to combine.
9. Pour this gently over the top of the cheesecake mixture and spread evenly. Don’t worry if it mixes in a bit, but try to keep the layers separate.
10. Fill a large baking or roasting pan with 2 inches of water and set your cheesecake pan inside. Bake 350 degrees for one hour, but watch for it as ovens differ in temps. It should be firm at the top when done, like a pumpkin pie.
11. Cool completely, and enjoy it.

How To Cut And Store Keto Pumpkin Cheesecake Bars

Once cut, we managed to get 24 Keto pumpkin cheesecake bars; however, you might get more if you cut them smaller.

One thing I want to point out is that you can add pumpkin puree on the first layer or the second layer.

As you can see from the photos, I have some with the almond flour crust, pumpkin puree, and cream cheese mixture.

The other photo is the almond crust, cream cheese mixture, and pumpkin puree on top.

I also took a stick or fork and made a design on the top by slightly mixing the two layers.

Each pumpkin spice cheesecake bar has 2.5 net carbs per small bar.

Before cutting the bars, we cooled them and froze them just enough to get a clean cut.

Cut the edges off if you want the perfect bars, and then you can eat that up in a big bowl as your tester bowl, haha.

You can freeze up to 6 months, but they won’t last that long.

Mrs. CBB has one pumpkin cheesecake bar out daily for her breakfast fat bomb, and I sneak one occasionally.

If you want to get fancy, add some whipped cream on top, but honestly, they are perfect as they are at room temperature.

Keto Pumpkin Bars Nutrition: 250 calories, 4g Carbs, 1.5 g fibre, 0.5 g sugar, 5g protein per bar.

Happy Keto Fall to all!!!

Mr.CBB

If you fancy some sugar-free vanilla ice cream or whipped cream on top, you might as well go all out and add sugar-free caramel sauce. 

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