Spooky Halloween Pumpkin Cheesecake Bars
A delicious, keto-friendly seasonal treat! These decadent pumpkin cheesecake bars feature a buttery almond flour crust and adorable homemade marzipan pumpkins.
Equipment
- 10x10-inch baking pan
- Food processor or hand mixer
- Roasting pan for water bath
- Parchment Paper
Ingredients
Crust
- 1 cup almond flour finely ground
- 1 egg white
- 1/4 stick unsalted butter softened
- 1/4 cup Sola sweetener
- 1 pinch salt
Cheesecake Filling
- 1 lb cream cheese full-fat, softened
- 2 eggs room temperature
- 3/4 cup Sola sweetener
- 1/2 cup heavy cream
- 1 cup pumpkin purée unsweetened
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
Marzipan Pumpkins & Garnish
- 1 1/2 cups almond flour
- 1/4 cup pumpkin purée
- 1/4 cup Sola sweetener
- 2 tsp almond extract
- 3 drops orange food coloring optional
- 2 oz sugar-free dark chocolate melted
Instructions
- Preheat oven to 325°F (165°C). Line a 10x10-inch pan with parchment.
- Mix crust ingredients, press into pan, and bake for 10 minutes.
- Blend all filling ingredients until smooth, pour over crust.
- Place in water bath and bake for 45 minutes.
- Cool to room temperature, then refrigerate for at least 3 hours.
- Form marzipan pumpkins by mixing ingredients; score sides for texture.
- Pipe chocolate stems/leaves on parchment, chill, and assemble bars.
Notes
Nutritional Information (per serving):
Calories: 220 | Total Carbs: 8g | Net Carbs: 4g | Fat: 18g | Protein: 6g
Calories: 220 | Total Carbs: 8g | Net Carbs: 4g | Fat: 18g | Protein: 6g
