Keto Pumpkin Cheesecake Bars

A decadent low-carb dessert perfect for fall gatherings

KEY INFO

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 2 hours 50 minutes (including chilling)
Servings: 16 bars
Difficulty: Moderate
Dietary: Keto, Gluten-Free, Low-Carb

Ingredients for keto pumpkin cheesecake bars arranged on a modern kitchen countertop with wooden utensils, cream-colored bowls, and an 8x8 baking pan in natural daylight.

EQUIPMENT NEEDED

8×8-inch baking pan
Food processor or blender
Electric mixer (hand or stand)
Parchment paper
Mixing bowls

(Note: A rubber spatula can replace the food processor for crust mixing)

INGREDIENTS

For the Crust:

1¼ cups almond flour (125g)
¼ cup crushed pecans (30g)
8 tbsp unsalted butter, melted (113g)
2 tbsp monk fruit sweetener (24g)
¼ tsp salt

For the Filling:

16 oz cream cheese, softened (450g)
2 large eggs, room temperature
½ cup powdered keto sweetener (60g)
¾ cup canned pumpkin puree (180g)
1½ tsp vanilla extract
1½ tsp pumpkin pie spice
¼ tsp salt

Almond flour crust with pecan pieces in a pan, next to a wooden spoon with melted butter, in a modern kitchen with green subway tile backsplash

METHOD

1. Prepare Pan

Line 8×8 pan with parchment paper, leaving overhang. Preheat oven to 350°F (175°C).

2. Make Crust

Combine almond flour, pecans, melted butter, sweetener, and salt. Press firmly into pan. Bake for 10 minutes until lightly golden.

Professional food photography in a modern kitchen with cream cheese and pumpkin puree mixing, illuminated by natural daylight

3. Prepare Filling

Beat cream cheese until smooth (no lumps!). Add eggs one at a time, then sweetener and vanilla.

4. Create Layers

Divide mixture in half. Add pumpkin puree and spices to one half.

5. Assembly

Pour vanilla layer over crust. Carefully spread pumpkin layer on top. Swirl gently with a knife if desired.

Unbaked cheesecake with distinct layers in a modern kitchen, capturing warm light through the window

6. Bake

Cook for 35-40 minutes until center slightly jiggles. Cool completely, then chill for minimum 2 hours.

CRUCIAL TIPS

Ensure all ingredients are room temperature
Don’t overmix after adding eggs
Tap pan gently on counter to remove air bubbles
Cool completely before refrigerating

Storage

Refrigerate up to 5 days
Freeze for up to 3 months (wrap individually)

Common Mistakes

Using cold ingredients
Overbaking (causes cracks)
Not letting cool completely

Variations

Add chocolate chips to vanilla layer
Swap pecans for walnuts in crust
Top with keto whipped cream

Keto pumpkin cheesecake bars on a white plate in a modern kitchen with warm, earthy tones

Macros per bar:

Net Carbs: 3g
Fat: 22g
Protein: 6g
Calories: 235