Keto Desserts

The Best Keto Pumpkin Cheesecake Bars

Low Carb Pumpkin Cheesecake

Easy Keto Cream Cheese Pumpkin Bars Made With Love

Does Keto Pumpkin cheesecake bars sound good to anyone?

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

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

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 flavour that you expect in a pumpkin pie.

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

I’ve also 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 profile for these keto pumpkin cheesecake bars.

Keto Desserts At Home And Save Money

The Best Keto Pumpkin Cheesecake Bars

I’ve read so many comments on social media from low-carb, keto foodies that they would rather buy their foods then 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 tonnes of other squash that are inexpensive to buy.

In the weeks leading up to Halloween, you will notice the price of pumpkins drastically drop 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 did manage to create these pumpkin cheesecake bars which turned out delicious

Using A Keto Almond Crust Base

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

It’s not as thick as the caramel cheesecake or lemon squares but you can make it as thick 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 a good time to say, buy good bakeware such as this Norpro 9-Inch by 9-Inch Nonstick Square Springform Pan.

It doesn’t have to be over the top expensive but be aware of what you are buying.

How To Make Keto Pumpkin Cheesecake Bars

how to make pumpkin cheesecake bars low carb keto gluten free sugar free

If you don’t fancy making bars you can make a pumpkin pie cheesecake instead.

This recipe works perfectly.

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

I’ve always found cheesecake to be moist and delicious when water-bathed rather than just sat 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.

Either way, whatever baking pan you use it 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.

You will want to watch your cheesecake though as range ovens differ with heat temperatures so it may bake faster or slower.

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

How To Tell When Your Keto Pumpkin Cheesecake Bars Are Set

keto pumpkin cheesecake

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

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

Once you have your almond-flour-butter crust pressed into your pan, baked and cooling go on to make your cheesecake batter and your pumpkin spice puree and layers.

I’m one to take things slower in the kitchen because I hate burning anything and am always keeping an eye out on my oven.

For our pumpkin cheesecake bars, we used cream cheese and mascarpone cheese but you can use 3 blocks of cream cheese.

The mascarpone has a bit of a sweet taste to it and we got it for 50% off so that’s why 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 also 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

pumpkin pie 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 that is called “keto icing sugar“.

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

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

I have a homemade pumpkin spice that I make and keep in a jar which is simply ground cinnamon, Organic Ground Cloves, and Organic Ground Ginger.

Again, the grinder is wonderful for this purpose.

Alright, let’s get baking!

Printable Recipe Below – Scroll Down

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

Pumpkin Bars Keto

Recipe Type: Keto
Cuisine: Sugar-free Dessert
Author: Mr.CBB
Prep time:
Cook time:
Total time:
Serves: 24
THE BEST LOW CARB KETO PUMPKIN CHEESECAKE BARS

Keto Pumpkin Cheesecake Ingredients

Almond Crust

  • 2 cups of Almond Flour (not meal)
  • 1/2 cup cold cubed butter
  • pinch of salt
  • 1 teaspoon 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

If you are using pre-made pumpkin spice add two tablespoons to your mix.

Taste it to make sure that you can taste the pumpkin spice in the mixture.

If it’s not strong enough for you add a bit more until 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. In a large bowl add your almond flour, cold butter cubes, salt, and extracts. Using your fingers or a pastry blender combine the butter with the flour until it resembles pea-size balls.
  4. Press the mixture into the bottom of your baking dish and spread evenly. Bake for 15 mins or until the crust is a light golden colour.
  5. Take it out and while it cools you can make the pumpkin and cheesecake fillings but preheat the oven to 350 degrees.
  6. In your stand mixer add your softened cream cheese, sour cream, and mix to combine. One at a time adds your eggs then salt and sweetener until silky smooth. A couple of minutes should do.
  7. Pour half the mixture on top of the cooled almond flour crust and spread evenly.
  8. In your 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. Using a large baking pan or roasting pan fill it with 2 inches of water and set your cheesecake pan inside. Bake at 350 degrees for one hour but keep an eye out on 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. It’s best eaten the next day as the flavours have a chance to come together so you can make this recipe a day in advance.

keto pumpkin bars

Low-Carb/ Keto Pumpkin Cheesecake Bars (Almond Flour Crust) Sugar-Free
 
Author: 
Recipe type: Keto
Cuisine: Sugar-free Dessert
Ingredients
  • Almond Crust
  • 2 cups of Almond Flour (not meal)
  • ½ cup cold cubed butter
  • pinch of salt
  • 1 teaspoon almond extract (optional)
  • 1 teaspoon vanilla extract (optional)
  • Cheesecake Layer
  • ¼ 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
  • ⅓ cup powdered erythritol
  • pinch of salt
Instructions
  1. Pre-heat oven to 325 degrees
  2. Line your 9x13 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. In a large bowl add your almond flour, cold butter cubes, salt, and extracts. Using your fingers or a pastry blender combine the butter with the flour until it resembles pea-size balls.
  4. Press the mixture into the bottom of your baking dish and spread evenly. Bake for 15 mins or until the crust is a light golden colour.
  5. Take it out and while it cools you can make the pumpkin and cheesecake fillings but preheat the oven to 350 degrees.
  6. In your stand mixer add your softened cream cheese, sour cream, and mix to combine. One at a time adds your eggs then salt and sweetener until silky smooth. A couple of minutes should do.
  7. Pour half the mixture on top of the cooled almond flour crust and spread evenly.
  8. In your 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. Using a large baking pan or roasting pan fill it with 2 inches of water and set your cheesecake pan inside. Bake at 350 degrees for one hour but keep an eye out on 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. It's best eaten the next day as the flavours have a chance to come together so you can make this recipe a day in advance.

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 the 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 then the cream cheese mixture.

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

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

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

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

Cut the edges off as well 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 every day for her breakfast fat bomb and I sneak one every once in a while.

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. 

pumpkin cheesecake bars

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5 Comments

  1. 2 questions. 1. Where do you find erythritol? I can only find blends at bulk barn. 2. You make a point of emphasizing almond flour not meal. I only found ground almonds at bulk barn which they tell me is the same as flour.

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