Indulge in the delightful blend of creamy cheesecake and autumnal flavors with these Homemade Keto Pumpkin Cheesecake Bars. Perfect for satisfying your sweet tooth without compromising your low-carb lifestyle, these bars are a delicious treat that everyone can enjoy. Whether you’re hosting a gathering or simply craving a cozy dessert at home, this recipe promises to deliver a rich, decadent experience with each bite.

Ingredients:

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol (or sweetener of choice)
  • 1/4 teaspoon salt
  • 1/4 cup melted butter

For the cheesecake layer:

  • 16 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • 2/3 cup powdered erythritol (adjust to taste)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

For the topping (optional):

  • Whipped cream
  • Ground cinnamon for dusting

Instructions:

  1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease or line an 8×8 inch baking dish with parchment paper for easy removal.
  2. Make the Crust: In a medium bowl, combine almond flour, powdered erythritol, and salt. Stir in melted butter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared baking dish.
  3. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, until lightly golden. Remove from oven and let cool while preparing the filling.
  4. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, powdered erythritol, eggs, vanilla extract, cinnamon, nutmeg, cloves, and ginger. Beat until well combined and smooth.
  5. Assemble and Bake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake in the oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
  6. Cool and Chill: Remove from the oven and let cool completely at room temperature. Once cooled, refrigerate for at least 2 hours, or preferably overnight, to set the cheesecake bars.
  7. Serve: When ready to serve, lift the bars out of the pan using the parchment paper overhang. Cut into squares and top each bar with a dollop of whipped cream and a dusting of ground cinnamon if desired.

Indulge in the delightful blend of creamy cheesecake and autumnal flavors with these Homemade Keto Pumpkin Cheesecake Bars. Perfect for satisfying your sweet tooth without compromising your low-carb lifestyle, these bars are a delicious treat that everyone can enjoy. Whether you’re hosting a gathering or simply craving a cozy dessert at home, this recipe promises to deliver a rich, decadent experience with each bite.

Ingredients:

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol (or sweetener of choice)
  • 1/4 teaspoon salt
  • 1/4 cup melted butter

For the cheesecake layer:

  • 16 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • 2/3 cup powdered erythritol (adjust to taste)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

For the topping (optional):

  • Whipped cream
  • Ground cinnamon for dusting

Instructions:

  1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease or line an 8×8 inch baking dish with parchment paper for easy removal.
  2. Make the Crust: In a medium bowl, combine almond flour, powdered erythritol, and salt. Stir in melted butter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared baking dish.
  3. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, until lightly golden. Remove from oven and let cool while preparing the filling.
  4. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, powdered erythritol, eggs, vanilla extract, cinnamon, nutmeg, cloves, and ginger. Beat until well combined and smooth.
  5. Assemble and Bake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake in the oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
  6. Cool and Chill: Remove from the oven and let cool completely at room temperature. Once cooled, refrigerate for at least 2 hours, or preferably overnight, to set the cheesecake bars.
  7. Serve: When ready to serve, lift the bars out of the pan using the parchment paper overhang. Cut into squares and top each bar with a dollop of whipped cream and a dusting of ground cinnamon if desired.

Nutritional Information (per serving):

  • Calories: 240 kcal
  • Total Fat: 21g
  • Saturated Fat: 10g
  • Cholesterol: 75mg
  • Sodium: 180mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 7g

Smart WW Points:

  • Each bar counts as 6 SmartPoints on the WW (Weight Watchers) program.

These Keto Pumpkin Cheesecake Bars are not only a treat for the taste buds but also a smart choice for those following a ketogenic diet. With a crust that’s both nutty and buttery and a creamy pumpkin cheesecake filling infused with warm spices, every bite offers a harmonious blend of textures and flavors. Whether you’re celebrating a special occasion or simply enjoying a cozy evening at home, these bars are sure to impress. Plus, with detailed instructions and precise measurements, this recipe ensures success every time you recreate it. Treat yourself and your loved ones to a guilt-free dessert that satisfies both cravings and dietary goals.