Creamy, spiced pumpkin cheesecake bars with an almond crust and rich pumpkin flavor, perfect for keto diets. These bars are low-carb, sugar-free, and an easy way to enjoy fall flavors while staying on track.
Ingredients:
Crust:
1 cup almond flour
1/4 cup powdered erythritol (or preferred keto sweetener)
1/4 cup melted butter
Pumpkin Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup pumpkin puree (unsweetened)
1/4 cup powdered erythritol (or preferred keto sweetener)
1 large egg
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, combine almond flour, powdered erythritol, and melted butter. Stir until well combined and crumbly.
Press the crust mixture firmly and evenly into the bottom of the prepared baking pan.
Bake for 8-10 minutes, or until the edges are lightly golden. Remove and let cool slightly.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the pumpkin puree, erythritol, egg, vanilla extract, pumpkin pie spice, and cinnamon. Mix until smooth and well combined.
Pour the filling over the pre-baked crust, spreading it evenly.
Bake:
Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and slightly firm to the touch.
Remove from the oven and allow the bars to cool completely, then refrigerate for at least 2 hours before slicing.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes