Everyone will be begging you for this low-carb Pumpkin Cheesecake Squares recipe! You would never know it doesn’t contain any sugar or gluten! This dessert (also keto, low carb, and gluten-free). No special ingredients.

DURATION:

Prep Time: 25 Minutes | Cook Time: 20 Minutes | Total Time: 45 Minutes

INGREDIENTS:

CRUST:

• 1/4 cup xylitol
• 1/3 cup butter
• 1 1/2 cups almond flour
• 1 tsp cinnamon

CHEESECAKE LAYER:

• 2 large eggs
• 1/2 cup xylitol
• 1 8oz. pkg. cream cheese softened

PUMPKIN LAYER:

• 1 15oz. can canned pumpkin
• 3 large egg yolks
• 1/2 cup almond or cashew milk
• 1/2 cup xylitol
• 1/2 tsp mineral salt
• 1 tsp ground cinnamon
• 1 tbsp (or 1 envelope) unflavored gelatin
• 1/4 cup cold water
• 1 1/2 cups heavy whipping cream

GARNISH:

• whipped cream
• pecans or walnuts
• cinnamon or pumpkin spice

INSTRUCTIONS

• Preheat oven to 350F
• To make the crust: In a medium saucepan, melt butter and xylitol together. Remove from heat and stir in almond flour and cinnamon. Press into 9×13″ pan. Bake for 10 minutes at 350 F.
• Beat together eggs, xylitol, and cream cheese until smooth. Spread evenly over crust. Bake for 15 minutes or until top appears set. Cool on wire rack.
• Meanwhile, combine the pumpkin, egg yolks, nut milk, xylitol, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat.
• Dissolve gelatin in water; add to saucepan. Beat whipping cream until stiff. Fold into pumpkin mixture until smooth. Spread over cooled cheesecake layer; chill for a least 2 hours, or until set. Garnish with whipping cream, nuts, and cinnamon or pumpkin spice as desired.
• These squares keep well for several days in the refrigerator.

NOTES

If you’d like, you can replace the xylitol with half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet. You can use one envelope of unflavored Knox gelatin in the pumpkin layer.