{"id":34549,"date":"2018-10-14T08:03:40","date_gmt":"2018-10-14T12:03:40","guid":{"rendered":"https:\/\/canadianbudgetbinder.com\/?p=34549"},"modified":"2025-01-12T07:19:16","modified_gmt":"2025-01-12T07:19:16","slug":"best-low-carb-pumpkin-cheesecake-bars","status":"publish","type":"post","link":"https:\/\/digitalskyweb.co\/canadianbudgetbinder.com\/2018\/10\/14\/best-low-carb-pumpkin-cheesecake-bars\/","title":{"rendered":"The Best Keto Pumpkin Cheesecake Bars"},"content":{"rendered":"\n

<\/path><\/svg><\/span><\/span>Estimated reading time: <\/span>10<\/span> minutes<\/span><\/p>\n\n\n\n

Does Keto Pumpkin cheesecake bars sound good to anyone?<\/p>\n\n\n\n

Treat yourself to a keto-friendly pumpkin cheesecake bars recipe. Low-carb, sugar-free, and gluten-free for a healthy dessert option.<\/p>\n\n\n\n

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

It\u2019s 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.<\/p>\n\n\n\n

The coolest part about this recipe is that you can turn it into a pumpkin or cheesecake pie.<\/p>\n\n\n\n

Easy Keto Cream Cheese Pumpkin Bars Made With Love<\/h2>\n\n\n\n

This recipe is versatile because sometimes I feel like a slice of pumpkin cheesecake pie instead of a bar.<\/p>\n\n\n\n

The secret ingredient in this recipe is LOVE, haha. No, it’s the full-fat sour cream.<\/p>\n\n\n\n

You’ll find that the sour cream adds moisture and a tangy flavor that you expect in a pumpkin pie.<\/p>\n\n\n\n

You will also find the almond flour crust has a slight almond extract flavor, which we adore but is optional.<\/p>\n\n\n\n

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

The walnuts add texture and a fantastic flavor to these keto pumpkin cheesecake bars.<\/p>\n\n\n\n

Keto Desserts At Home And Save Money<\/span><\/h2>\n\n\n
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I’ve read so many comments on social media from low-carb keto foodies that they would instead buy their foods than make them.<\/p>\n\n\n\n

Honestly, it’s dead easy to do, and you will save yourself LOADS of money.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

One of the best things about the Fall is that pumpkin is in full swing, as are many other inexpensive squash.<\/p>\n\n\n\n

In the weeks leading up to Halloween, the price of pumpkins drastically drops, especially the pie pumpkins.<\/p>\n\n\n\n

We purchased one for $0.99, which will end up roasted and stashed in the freezer for next season.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Using A Keto Almond Crust Base<\/h2>\n\n\n\n

I went with an almond flour crust to keep the pumpkin cheesecake bars gluten-free, keto, and low-carb.<\/p>\n\n\n\n

It’s not as thick as the caramel cheesecake<\/strong><\/a> or lemon squares<\/a>,<\/strong> but you can make it as wide as you’d like.<\/p>\n\n\n\n

Depending on the size of the baking pan you use, this will either create a thinner or thicker crust.<\/p>\n\n\n\n

This is an excellent time to buy good bakeware such as this Norpro 9-inch by 9-inch Nonstick Square Springform Pan<\/strong><\/a>.<\/p>\n\n\n\n

It doesn’t have to be expensive, but be aware of your purchase.<\/p>\n\n\n\n

How To Make Keto Pumpkin Cheesecake Bars<\/span><\/h2>\n\n\n
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You can make a pumpkin pie cheesecake if you don’t fancy making bars.<\/p>\n\n\n\n

This recipe works perfectly.<\/p>\n\n\n\n

I recommend you line your pan with Parchment Paper<\/strong><\/a> and<\/span> wrap tin foil on the outside, as it will sit in a small water bath to bake.<\/span><\/p>\n\n\n\n

I‘ve always found cheesecake moist and delicious when water-bathed rather than just sitting in the oven on a rack.<\/span><\/p>\n\n\n\n

Feel free to use a large, round spring-form pan if you’d like or a <\/span> 13 x 9 Inch Oblong Pan<\/a><\/strong> or 9 11 baking pan<\/a><\/strong>.<\/p>\n\n\n\n

Whatever baking pan you use will work out as the recipe stays the same.<\/p>\n\n\n\n

The possibility of a thicker crust or thicker filling could be your result and alter the macros.<\/p>\n\n\n\n

Watch your cheesecake as range ovens differ with heat temperatures so that it may bake faster or slower.<\/p>\n\n\n\n

You will know when your almond crust is done as it is a golden brown color yet slightly blonde or beige.<\/p>\n\n\n\n

Signs The Keto Pumpkin Cheesecake Bars Are Set <\/h2>\n\n\n
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The pumpkin cheesecake bars will jiggle and set on top, or you will leave a slight imprint if you touch it.<\/p>\n\n\n\n

Remember that the crust is already baked, and all you are doing is baking the cheesecake layer and setting the pumpkin layer.<\/p>\n\n\n\n

Once your almond-flour-butter crust is pressed into your pan, baked, and cooling, make your cheesecake batter, pumpkin spice puree, and layers.<\/p>\n\n\n\n

I’m one to take things slower in the kitchen because I hate burning anything and always watch for my oven.<\/p>\n\n\n\n

We used cream cheese and mascarpone cheese for our pumpkin cheesecake bars, but you can use three blocks of cream cheese.<\/p>\n\n\n\n

The mascarpone has a bit of a sweet taste, and we got it for 50% off, so we used it.<\/p>\n\n\n\n

It’s not often we find a great deal like that on a premium product, but it’s not necessary for this recipe.<\/p>\n\n\n\n

I suggest always leaving out your cream cheese for about an hour before making this recipe.<\/p>\n\n\n\n

You’ll find it helps to cream together the ingredients far better with a smooth texture.<\/p>\n\n\n\n

How To Make Homemade Pumpkin Spice<\/h2>\n\n\n
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We used Erythritol<\/strong><\/a> 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>.<\/strong><\/p>\n\n\n\n

A simple coffee grinder\/spice grinder is an essential kitchen tool for any low-carb keto foodie.<\/p>\n\n\n\n

Don’t pay the extra money to buy a sweetener called “keto icing sugar<\/strong>.”<\/p>\n\n\n\n

Make it yourself or check Costco Canada for all your Keto Ingredient needs<\/strong><\/a> for far less than the grocery store.<\/p>\n\n\n\n

Take the granular sweetener and grind it to a powder that works best in some recipes and is much cheaper.<\/p>\n\n\n\n

I make a homemade pumpkin spice<\/a><\/strong> and keep it in a jar of ground cinnamon<\/a>, Organic Ground Cloves<\/a><\/strong>, and Organic Ground Ginger<\/strong><\/a>.<\/strong><\/p>\n\n\n\n

Again, the grinder is terrific for this purpose.<\/p>\n\n\n\n

Alright, let’s get baking!<\/p>\n\n\n\n

Printable Recipe Below – Scroll Down<\/p>\n\n\n\n

Keto Pumpkin Cheesecake Bars (Almond Flour Crust) Sugar-Free<\/h2>\n\n\n
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Keto Pumpkin Cheesecake Ingredients<\/h2>\n\n\n\n