Description
These creamy keto pumpkin cheesecake bars are the perfect low-carb dessert to add to your Thanksgiving table. With an almond flour crust and sugar-free filling, they offer fall flavor without the carb crash.
Ingredients
For the Crust:
1.5 cups almond flour
2 tbsp coconut flour
1/4 cup butter, melted
1/2 tsp cinnamon
Pinch of salt
For the Filling:
8 oz cream cheese (softened)
3/4 cup pumpkin puree (unsweetened)
1/2 cup erythritol (or preferred keto sweetener)
2 large eggs
1 tsp vanilla extract
1.5 tsp pumpkin pie spice
1/4 cup heavy cream
Instructions
Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper.
Prepare the crust: In a bowl, mix almond flour, coconut flour, cinnamon, and melted butter. Press firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes, then let it cool.
Make the filling: In a large mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sweetener, eggs, vanilla, pumpkin spice, and cream. Mix until well combined.
Pour the filling over the cooled crust and smooth the top.
Bake for 35–40 minutes or until the center is just set.
Cool completely, then chill in the fridge for at least 4 hours before slicing.
Serve chilled with optional whipped cream or crushed pecans on top.
Notes
For a nut-free option, you can use sunflower seed flour instead of almond flour.
Bars can be made up to 3 days in advance and stored in the refrigerator.
Use a hot knife to slice neatly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (Thanksgiving, Holiday)
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 1g
- Sodium: 135mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg