Description
These creamy keto pumpkin cheesecake bars have a buttery almond crust and rich pumpkin spice filling—perfect for fall and low-carb desserts.
Ingredients
For the crust:
- 1½ cups almond flour
- ¼ cup melted butter
- 2 tablespoons erythritol
- ½ teaspoon cinnamon
For the filling:
- 8 ounces cream cheese, softened
- ½ cup pumpkin purée
- ⅓ cup erythritol or keto sweetener
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
-
Preheat oven to 325°F (160°C) and line an 8×8-inch pan with parchment paper.
-
Mix almond flour, melted butter, erythritol, and cinnamon. Press into the pan and bake for 10 minutes.
-
Beat cream cheese until smooth. Add pumpkin, sweetener, egg, vanilla, spice, and salt.
-
Pour filling over crust and smooth the top.
-
Bake for 30–35 minutes or until center is set.
-
Cool completely, chill for 2 hours, then slice into bars.
Notes
- Use full-fat cream cheese for best results.
- Sweeten to taste based on your preferred keto substitute.
- Store in fridge for up to 5 days.
- Top with sugar-free whipped cream if desired.
- Let bars cool fully before slicing for clean edges.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American