Keto Pumpkin Cheesecake Bars
Servings: 9 squares
Calories: 419kcal
Layers of vanilla and pumpkin cheesecake with a spiced pecan base make for a delicious low carb and gluten-free dessert.
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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
Makes 9 squares
We use a 8 inch square springform tin.
Nutrition
Serving: 1square | Calories: 419kcal | Carbohydrates: 8g | Protein: 7g | Fat: 42g | Fiber: 3g | Net Carbohydrates: 5g