Keto Pumpkin Cheesecake Bars

keto pumpkin cheesecake slice on black background.

These pumpkin cheesecake bars are rich, creamy, and loaded with pumpkin! The almond flour crust is simple to make and bakes up just perfect.

Course Cheesecake

Cuisine American

Keyword keto pumpkin cheesecake bars

Prep Time 15

Cook Time 30

Chill Time 4

Total Time 4 45

Servings bars

Calories 179kcal

Author Karly Campbell

Ingredients

For the crust:

1 ¼ cups almond flour
¼ cup granulated erythritol such as Lakanto or Swerve
1 teaspoon cinnamon
¼ cup melted butter

For the filling:

16 ounces cream cheese room temperature
½ cup granulated erythritol such as Lakanto or Swerve
½ cup pumpkin puree
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
2 large eggs room temperature

For the topping:

¼ cup granulated erythritol such as Lakanto or Swerve
2 teaspoons cinnamon

Instructions

To make the crust:

Preheat oven to 350 degrees.
Add the almond flour, sweetener, and cinnamon to the bottom of a 9x9 baking dish. Stir to combine.
Pour the melted butter over mixture and stir to combine. Press the crust into the bottom of the baking dish.
Bake for 10 minutes.

To make the filling:

Reduce oven to 325 degrees.
Add the cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy.
Add the sweetener, pumpkin,pumpkin spice, and vanilla and mix until just combined.
Beat in the eggs, one at a time, until combined. Do not overmix.
Pour the cheesecake batter over the parbaked crust.
To make the topping:
Stir together the sweetener and cinnamon in a small bowl.
Sprinkle evenly over the top of the cheesecake batter.

To bake:

Bake for 18-20 minutes or until the center is just slightly jiggly.
Remove from the oven and let cool for 1 hour.
Refrigerate at least 4 hours before slicing and serving.

Video

Notes

Be sure to use cream cheese and eggs that are fully at room temperature and do not overmix the cheesecake batter. This will help prevent the cheesecake from puffing up and sinking or forming cracks as it cools.

Most sweeteners meant for baking will work here, so long as they swap at a 1:1 ratio for sugar.

Nutrition