As the leaves turn and the air becomes crisp, there’s no better way to embrace the fall season than with a delicious low-carb dessert. Our Keto Pumpkin Cheesecake Bars are not only delightful but also perfect for those following a keto lifestyle. With only 3.3 net carbs per serving, this is a guilt-free treat that you can enjoy throughout the autumn months. Let’s dive into the details of creating these scrumptious bars.

Ingredients for Keto Pumpkin Cheesecake Bars

To ensure these pumpkin cheesecake bars are both tasty and keto-friendly, we’ve selected specific ingredients that maintain the low-carb profile without sacrificing flavor. Here’s a breakdown of what you’ll need:

Almond Flour: The base for the crust, providing a rich, nutty flavor and keeping it gluten-free.

Confectioners Keto Sweetener: Such as Monkfruit or Swerve, which add sweetness without the carbs.

Brown Sugar Keto Sweetener: Options like Golden Monkfruit or Brown Sugar Swerve mimic the taste of traditional brown sugar.

Butter: Adds richness and helps bind the crust together.

Cream Cheese: The star of the cheesecake layer, bringing a creamy texture and tangy flavor.

Eggs: Essential for binding and giving structure to the cheesecake layers.

Vanilla Extract: Enhances the overall flavor of both the vanilla and pumpkin layers.

Canned Pumpkin: Provides the classic pumpkin flavor and is naturally low in carbs.

Pecans: Used in the crumble topping for added crunch and nuttiness.

Pumpkin Pie Spice: A blend of warm spices that define the pumpkin flavor.

Cinnamon: Adds an extra layer of spice to the topping.

Ingredient Substitutions and Tips

Almond Flour Substitution: It’s crucial to stick with almond flour for this recipe as it ensures the best texture and flavor. Coconut flour is not a suitable 1:1 substitute because it absorbs more moisture and can lead to a denser, drier crust.

How to make:

Preparing the Crust

Mix the Crust Ingredients: In a mixing bowl, combine 1 ¼ cups of almond flour, 2 tablespoons of confectioners keto sweetener, and ½ teaspoon of pumpkin pie spice. Add 8 tablespoons of melted butter and stir until the mixture forms a soft, crumbly dough.

Form the Crust: Press the dough evenly into the bottom of a foil-lined 8×8-inch baking pan. Ensure it’s spread out evenly to form a consistent layer.

Bake the Crust: Preheat your oven to 350 degrees F (175 degrees C). Bake the crust for 7 minutes until it’s set but not browned. Allow it to cool completely.

Creating the Vanilla Cheesecake Layer

Blend the Cheesecake Mixture: In a separate bowl, beat 16 ounces of softened cream cheese with ½ cup of keto-friendly confectioners sweetener, 2 large eggs, and 1 tablespoon of vanilla extract until smooth and creamy.

Layer the Cheesecake: Once the crust has cooled, spread half of the cheesecake mixture evenly over the crust. Smooth it out with a spatula for an even layer.

Preparing the Pumpkin Cheesecake Layer

Mix the Pumpkin Layer: To the remaining cheesecake mixture, add ¾ cup of canned pumpkin puree and 1 teaspoon of pumpkin pie spice. Blend until fully incorporated.

Add the Pumpkin Layer: Spread the pumpkin cheesecake mixture over the vanilla layer, creating a beautiful two-toned effect.

Making the Pecan Crumble Topping

Prepare the Topping: In a food processor, combine ½ cup of almond flour, ¼ cup of chopped pecans, 2 tablespoons of butter, 1 tablespoon of brown sugar keto sweetener, and 1 tablespoon of cinnamon. Pulse until the mixture becomes a crumbly texture.

Sprinkle the Crumble: Evenly distribute the pecan crumble over the top of the pumpkin layer.

Baking and Cooling

Bake the Bars: Place the assembled cheesecake bars in the oven and bake at 350 degrees F for 30-33 minutes. The bars are done when the top is set and slightly firm to the touch.

Cool Completely: Allow the bars to cool at room temperature, then chill in the refrigerator for at least 2 hours before slicing. This ensures the layers set properly and the flavors meld together beautifully.

Storing and Freezing Keto Pumpkin Cheesecake Bars

Storing in the Refrigerator

These bars can be stored in the refrigerator, loosely covered with plastic wrap. They will stay fresh for up to one week, making them an excellent make-ahead dessert for holiday gatherings.

Freezing for Later

Keto pumpkin cheesecake bars freeze exceptionally well, either whole or cut into individual servings. Follow these steps to freeze them without compromising taste or texture:

Cool Completely: Ensure the bars are fully cooled before freezing.

Wrap Individually: Slice the bars and wrap each piece tightly with plastic wrap. Alternatively, if freezing the whole batch, place the bars in a dish or on a cardboard base and wrap tightly.

Add Extra Protection: Wrap the plastic-covered bars with aluminum foil to prevent freezer burn.

Thawing: When ready to enjoy, thaw the bars at room temperature for 2-4 hours or overnight in the refrigerator.

FAQ: Common Questions

Can I Use a Different Size Pan?

No, it’s best to use an 8×8-inch pan for the perfect thickness. Using a larger pan, such as a pie plate, will result in thinner bars that may not bake evenly.

Is This Dessert Suitable for Keto Diets?

Absolutely! With only 3.3 net carbs per serving, these bars are perfect for anyone following a keto diet, allowing you to indulge without breaking your carb limit.