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–+ servings
Merry

Keto Pumpkin Cheesecake Bars are a delicious dessert!

These creamy keto pumpkin cheesecake bars have a buttery almond crust and rich pumpkin spice filling—perfect for fall and low-carb desserts.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 325°F (160°C) and line an 8x8-inch pan with parchment paper.
  2. Mix almond flour, melted butter, erythritol, and cinnamon. Press into the pan and bake for 10 minutes.
  3. Beat cream cheese until smooth. Add pumpkin, sweetener, egg, vanilla, spice, and salt.
  4. Pour filling over crust and smooth the top.
  5. Bake for 30–35 minutes or until center is set.
  6. 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.

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Let us know how it was!