Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars

from thebestketorecipes.com
50 min
12 servings

These Keto Pumpkin Cheesecake Bars are a low carb delight! At just 3.3 net carbs per serving this is the perfect Fall dessert recipe!

Ingredients

  • 1/2 cup almond flour
  • 1/4 cup pecans
  • 2 tablespoons butter
  • 1 tablespoon brown sugar Monkfruit or brown sugar Swerve
  • 1 tablespoon cinnamon
  • 3/4 cup pumpkin
  • 1 teaspoon pumpkin spice
  • 2 (8 ounce) bricks of cream cheese
  • 2 large eggs
  • 1/2 cup confectioners Monkfruit or Swerve
  • 1 tablespoon vanilla extract
  • 1 1/4 cup almond flour
  • 2 tablespoon Golden Monkfruit or Brown Sugar Swerve
  • 1/2 teaspoon Pumpkin pie spice
  • 8 tablespoons butter, melted

Directions

  1. 1

    Preheat the oven to 350 degrees F

  2. 2

    To make the crust stir melted butter, almond flour, sweetener and pumpkin pie spice together to form a soft, buttery crust. Lightly press the dough into an even layer in the bottom of a foil lined 8x8 pan and bake for 7 minutes.

  3. 3

    ALLOW THE CRUST TO COOL COMPLETELY

  4. 4

    While the crust is cooling prepare the layers. Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener and vanilla extract in a mixing bowl and beat with an electric mixture until completely smooth.

  5. 5

    When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust. 

  6. 6

    Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer. 

  7. 7

    Lastly, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon in a small blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.

  8. 8

    Bake for 30-33 minutes.

  9. 9

    Allow the cheesecake to cool completely and chill at least 2 hours before slicing.