Pumpkin Cheesecake Bars (Keto/low carb)
- Yield: 12 bars 1x
I really only have one word for these Pumpkin Cheesecake Bars….YUM! I love that cheesecake is sweet without being too much, and these are exactly that! Obviously a great Fall dessert when we jump into “all things pumpkin” season! I will add, though, that these are also not overly “pumpkiny”. There really is the right blend of flavors and sweetness and I really don’t think anyone would miss the crap sugar that spikes your blood sugar!
For the crust:
- 1 1/4 cup almond flour
- 2 Tbsp keto friendly brown sugar (I like this brand)
- 1/2 tsp pumpkin pie spice
- 8 Tbsp butter, melted
For the Cheesecake:
- 2 (8 ounce) bricks of cream cheese
- 2 eggs
- 1/2 cup confectioners keto friendly sweetener
- 1 Tbsp vanilla extract
For the Pumpkin Layer:
- 3/4 cup pumpkin
- 1 tsp pumpkin spice
For the Pecan Topping:
- 1/2 cup almond flour
- 1/4 cup pecans
- 2 Tbsp butter
- 1 Tbsp keto friendly brown sugar
- 1 Tbsp cinnamon
Preheat your oven to 350F
For the crust: stir melted butter, almond flour, sweetener and pumpkin pie spice together. Lightly press the dough into the bottom of an 8×8 pan lined with parchment paper and bake for 7 minutes.
Allow the crust to cool completely before adding the other layers!
For the cheesecake layer: Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener and vanilla in a mixing bowl and beat with an electric mixture until completely smooth.
When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
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.
For the Pecan topping: Combine the butter, pecans, almond flour, keto brown sugar and cinnamon in a blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.
Bake for 30-33 minutes.
Allow the cheesecake to cool completely and chill at least 2 hours before slicing.