Keto Pumpkin Cheesecake Bars Recipe
Delight in these creamy, low-carb Keto Pumpkin Cheesecake Bars featuring a spiced almond flour crust, a smooth cream cheese layer, and a luscious pumpkin topping. Perfect for a festive dessert that fits your keto lifestyle.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Crust
- 2 cups almond flour
- 2 tsp cinnamon
- 1/3 cup powdered erythritol sweetener
- Dash of salt
- 6 tbsp butter, melted
Cheesecake Layer
- 8 oz cream cheese
- 1/2 cup powdered erythritol sweetener
- 1/3 cup whipped topping
Pumpkin Layer
- 15 oz pumpkin puree
- 1 box sugar-free vanilla pudding mix
- 1/3 cup almond milk, unsweetened
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Optional Topping
- Sprinkle of cinnamon
- Sprinkle of sugar-free sweetener
Instructions
- Prepare the Crust: In a large bowl, combine almond flour, cinnamon, powdered erythritol sweetener, and a dash of salt. Stir in the melted butter to coat all dry ingredients thoroughly. Transfer the mixture to a parchment-lined baking dish or pan and press firmly to form an even crust layer. Set aside.
- Make Cheesecake Layer: In a mixing bowl, beat the cream cheese and powdered erythritol sweetener together until smooth and creamy. Gently fold in the whipped topping to maintain lightness. Spread this mixture evenly over the crust. Place the pan in the refrigerator to chill while preparing the pumpkin layer.
- Prepare Pumpkin Layer: Combine the pumpkin puree, sugar-free vanilla pudding mix, and unsweetened almond milk in a bowl. Add the vanilla extract and pumpkin pie spice, mixing until the mixture is smooth and creamy. Pour this over the chilled cheesecake layer in the pan.
- Optional Topping: Sprinkle cinnamon and additional sugar-free sweetener over the top of the pumpkin layer if desired.
- Set and Chill: Place the assembled cheesecake bars in the freezer for about 3 hours to set properly.
- Serve and Store: Once set, remove from the freezer and slice into bars. Store any leftovers in an airtight container in the freezer or refrigerator until ready to serve.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Use parchment paper to prevent sticking and make removal easier.
- You can substitute whipped topping with whipped heavy cream for a more natural option.
- Bars are best served chilled or slightly frozen for texture.
- Store bars in the freezer for longer shelf life; they can keep for up to 2 weeks.
Keywords: keto, pumpkin cheesecake bars, low carb dessert, sugar-free, pumpkin, almond flour crust
Find it online: https://freshrecipehub.com/keto-pumpkin-cheesecake-bars-recipe/
