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Creamy Keto Pumpkin Cheesecake Bars

Three stacked squares of keto pumpkin cheesecake bars showing a creamy orange swirl filling and dark crust.
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Make this rich, creamy, and sugar-free keto pumpkin cheesecake in bar form for an easy, low-carb fall dessert perfect for holiday gatherings.

Ingredients

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  • 1 1/2 cups almond flour
  • 1/4 cup granulated keto sweetener (erythritol or monk fruit blend)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pie filling)
  • 3/4 cup granulated keto sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: In a medium bowl, combine the almond flour, 1/4 cup keto sweetener, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 8 minutes. Remove and let it cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the 3/4 cup keto sweetener, beating until fully incorporated.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Mix in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until the filling is uniform and creamy.
  6. Pour half of the cheesecake batter over the cooled crust.
  7. Gently dollop the remaining half of the batter over the first layer. Use a knife or skewer to gently swirl the two layers together to create a marbled effect.
  8. Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 30 minutes. This prevents cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Chill the cheesecake bars in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For the best texture, make sure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a traditional round cheesecake, use a 9-inch springform pan and increase the baking time by about 10 minutes.
  • This recipe is a great gluten free pumpkin cheesecake option for holiday sweets.

Nutrition

Find it online: https://cookingbyfelix.com/keto-pumpkin-cheesecake/