Keto Pumpkin Cheesecake Bars

These delightful Keto Pumpkin Cheesecake Bars offer a wholesome, low-carb dessert option, perfect for satisfying your sweet tooth without the guilt. Featuring a spiced almond flour crust, a creamy cheesecake layer, and a rich pumpkin cheesecake layer, all baked to perfection.

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Prep Time 10

Cook Time 30

Chill Time 4

Total Time 40

Servings 12 bars

Calories 321 kcal

Equipment

9x13-inch baking pan
Hand Mixer
Mixing Bowls
Parchment Paper

Ingredients

For the Crust

1 3/4 cups almond flour
1/4 cup unsalted butter melted
1/4 cup keto-friendly sweetener (like erythritol or Swerve)
1 whole egg
1 tsp vanilla extract
1/2 tsp ground cinnamon

For the Cheesecake Layer

8 ounces cream cheese softened
1/2 cup sour cream
1/3 cup keto-friendly sweetener (like erythritol or Swerve)
1 whole egg room temperature
1/2 tsp vanilla extract or vanilla bean paste
Pinch of salt

For the Pumpkin Layer

8 ounces cream cheese softened
1/2 cup pumpkin puree
1/3 cup keto-friendly sweetener (like erythritol or Swerve)
1 whole egg
2 tsp vanilla extract
Pinch of salt

Optional Topping

Homemade whipped cream

Instructions

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted butter, egg, sweetener, ground cinnamon, and vanilla extract. Stir until a soft dough forms.
Line a 9x13 inch baking pan with parchment paper. Press the dough evenly into the bottom of the pan to create a crust. Bake for 10 minutes, then set aside to cool slightly.
In a separate bowl, use a hand mixer to whip the softened cream cheese and sour cream until it's super smooth. Beat in the egg, sweetener, and vanilla extract until everything is well combined and creamy.
In another mixing bowl, combine the softened cream cheese and pumpkin puree. Whip them together with a hand mixer until smooth. Mix in the egg, sweetener, and vanilla extract until evenly blended.
Pour the plain cheesecake batter evenly over the cooled crust in the baking pan. Then, gently spoon the pumpkin layer on top of the cheesecake layer and smooth it out.
Bake for 30-35 minutes, or until the center of the bars has just a slight wobble. Let them cool at room temperature for 30 minutes, then transfer them to the fridge to chill for at least 4 hours, or ideally overnight, until fully set.
Once completely firm, cut the bars into squares. For an extra touch of deliciousness, top with optional homemade whipped cream and enjoy your wholesome, low-carb treat!

Notes

Nutrition Information (per serving):
Calories: 321
Carbohydrates: 7g
Net Carbs: 5g
Fat: 30g
Protein: 8g

These bars are a perfect keto-friendly dessert, offering rich flavors with controlled carb content.