Keto pumpkin cheesecake bars are a deliciously layered dessert that combine the rich, creamy texture of cheesecake with the warm, autumnal flavors of pumpkin and spice on top of a pecan crust.
These keto pumpkin cheesecake bars are a comforting treat for Fall. They are usually sliced into squares and can be served as a refined dessert or a casual afternoon snack with a cup of coffee or tea.
The Chief Taster is not a fan of my pumpkin cheesecake mousse recipe so when I presented these pumpkin cheesecake squares to him they were viewed with a bit of pre judgement! One bite into these creamy, warm spiced bars and he instantly became a fan. Many squares disappeared from the fridge over the next few days.
This post may contain affiliate links. Please read my disclosure policy for more information.
Jump to:
What makes a pumpkin cheesecake keto-friendly?
Traditional cheesecakes typically use a graham cracker crust and sugar, which are high in carbohydrates.In a keto version, almond flour or crushed nuts are often used for the crust, and sugar-free sweeteners like erythritol, stevia, or monk fruit sweetener are used to replace sugar in the filling.
Cheesecake is one of the easiest desserts to make low carb. Simply by using low carb sweeteners and making the base with keto friendly nuts, you have a low carb and gluten-free cheesecake.
Ingredients
When making a keto pumpkin cheesecake, it's important to choose ingredients that align with the ketogenic diet. This includes using full-fat dairy products and avoiding ingredients with hidden sugars or high carbohydrate content.
- Ground pecans - we ground toasted pecans in a food processor but pecan flour can be used. The measurement in the recipe card is after the pecans have been ground.
- Brown sweetener - brown monk fruit sweetener compliments the flavor of the pecans but any other low carb sweetener can be used.
- Low Carb Sweetener - for the cheesecake mixture we used allulose but monkfruit or Swerve can be used.
- Butter - unsalted and melted
- Cream cheese - use at room temperature so it's soft to mix with no lumps.
- Pumpkin puree - Use canned pumpkin puree or make your own by roasting and pureeing fresh pumpkin.
- Cream - heavy cream or whipping cream.
- Pumpkin pie spice - make your own or use it from a jar.
- Eggs - room temperature is preferable for a smooth cheesecake filling with no lumps.
How to make pumpkin cheesecake bars
The cheesecake mixture is halved and made into one layer of vanilla and one layer of pumpkin on top of a pecan crust.
The layers can be substituted with just a pumpkin cheesecake layer. Or the two layers could be swirled together for a pretty pattern.
Press the pecan mixture into a square tin.
Spoon the vanilla cheesecake mixture on the base.
Spoon the pumpkin cheesecake layer on top of the vanilla layer.
Bake, decorate, cut and serve.
Storage
The best way to store keto pumpkin cheesecake bars is in the refrigerator. After making and allowing them to cool to room temperature, cover the bars with plastic wrap or aluminum foil. Alternatively, transfer them to an airtight container. Properly sealed, they can be stored in the refrigerator for up to 3-5 days.
Freezing
If you want to store keto pumpkin cheesecake bars for a longer period, you can freeze them. To freeze, wrap the bars individually or in portions with plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, place them in an airtight container or freezer-safe zip-top bags. Properly stored, keto pumpkin cheesecake bars can be frozen for up to 2-3 months.
Defrosting
When you're ready to enjoy your frozen keto pumpkin cheesecake bars, it's best to thaw them in the refrigerator overnight. This gradual thawing process helps maintain their texture and flavor. If you're in a hurry, you can also thaw them at room temperature for a shorter period, but be cautious not to let them sit out too long to avoid food safety issues.
Recipe Tips
Use pure pumpkin puree, not pumpkin pie filling which contains added sugars. Check the labels to ensure it's just pumpkin.
The pecan base can be substituted with almonds or walnuts for a low carb base.
Chill the bars in the refrigerator for several hours or overnight before slicing. This helps them set completely and makes them easier to cut into neat squares.
If you're catering to nut allergies, sunflower seed flour can be a good alternative to ground pecans for the crust.
More keto pumpkin desserts
If you enjoy a pumpkin dessert, try these other low carb and gluten-free recipes:
Keto Pumpkin Cheesecake Bars
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
Base
- 2 cups ground pecans
- 2 tablespoons brown monk fruit sweetener
- 2 tablespoons melted butter
- ½ teaspoon pumpkin pie spice
Cheesecake filling
- 16 oz cream cheese, softened
- 1 cup allulose
- 2 medium eggs
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
Make the Base
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a mixing bowl, combine the ground pecan, sweetener, melted butter and pumpkin spices. Stir until a dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake for 8-10 minutes or until slightly golden.
- Remove from the oven and let cool while preparing the filling.
Cheesecake Filling
- In a large bowl, beat the cream cheese and sweetener together until smooth and creamy.
- Beat in the eggs, one at a time, followed by the heavy cream, vanilla extract and salt, ensuring the mixture is well blended but not overmixed.
- Pour half the cheesecake mixture into another medium mixing bowl.
- Add the pumpkin puree and pumpkin pie spices in one of the bowls with the cheesecake mixture and mix well.
- Spoon the vanilla cheesecake filling over the pecan base evenly.
- Spoon the pumpkin cheesecake filling on top and carefully spread over evenly and smooth the top with a spatula.
- Bake in the preheated oven at 180C/350F degrees for 40-50 minutes, or until the edges are set but the middle still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracks.
- Remove from the oven and cool to room temperature, then refrigerate for at least 3 hours or until fully set.
Serving
- Lift the bars out of the pan using the parchment paper overhang.
- Slice into bars and serve with a dollop of sugar-free whipped cream and a pecan if desired.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
