Keto Pumpkin Pie Cheesecake Bars

Keto Pumpkin Pie Cheesecake Bars

Course: Dessert
Cuisine: American
Keyword: Keto, Low Carb
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 163kcal
Featuring a light and buttery almond flour crust, every bite of these keto pumpkin pie cheesecake bars will have you swearing you're eating the real thing.
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Ingredients

Filling

Instructions

Crust

  • Mix almond flour, Golden Monkfruit sweetener, and cinnamon in a medium size bowl.
    Keto Pumpkin Pie Cheesecake Bars Step 1
  • Add melted butter until well blended.
    Keto Pumpkin Pie Cheesecake Bars Step 2
  • Transfer mixture to a buttered 9 x 13 baking pan. 
    Keto Pumpkin Pie Cheesecake Bars Step 3
  • Press the mixture into the bottom of the pan forming an even and flat surface. Bake for 15-20 minutes at 325 degrees or until edges are lightly brown. Remove pan from oven and let cool for at least 10 minutes before adding the filling.

Filling

  • In a large mixing bowl combine cream cheese, vanilla and mix with a blender until creamy smooth.
    Keto Pumpkin Pie Cheesecake Bars Step 5
  • Blend in eggs.
    Keto Pumpkin Pie Cheesecake Bars Step 6
  • Combine pumpkin, allspice, cinnamon, nutmeg and Swerve confectioners until thoroughly mixed together.
    Keto Pumpkin Pie Cheesecake Bars Step 7
  • Pour pumpkin filling evenly over cooled crust.
    Keto Pumpkin Pie Cheesecake Bars Step 8
  • Bake at 350 degrees until filling is set about 40-45 minutes. Remove pan from oven and let cool to room temperature. Place pan in refrigerator and let harden for 2 hours.
    Keto Pumpkin Pie Cheesecake Bars Step 9
  • Cut into even bars and serve. 
    Keto Pumpkin Pie Cheesecake Bars Step 10

Notes

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Nutrition

Serving: 1bar | Calories: 163kcal | Carbohydrates: 10.8g | Protein: 3.9g | Fat: 14.5g | Fiber: 1.4g