Low-Carb Pumpkin Cheesecake Bars (Almond Flour Crust) Sugar-Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Keto
Cuisine: Low-Carb Dessert
Serves: 24
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. It doesn't take long.
  5. Take it out and while it cools you can make the pumpkin and cheesecake fillings but preheat oven to 350 degrees.
  6. In your stand mixer add your softened cream cheese, sour cream and mix to combine. One at a time add 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's best enjoyed the next day as the flavours have a chance to come together so you can make this recipe a day in advance.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2018/10/14/best-low-carb-pumpkin-cheesecake-bars/