These healthy pumpkin cheesecake bars are layered with a bottom almond flour crust, a middle cheesecake layer, and a top pumpkin layer. Low carb, keto friendly, and gluten-free.
These dessert bars represent the best of both worlds — part pumpkin pie and part cheesecake, so you can get both flavors in a single bite. They’re perfect for people who consider pumpkin pie to be a bit too strong on the pumpkin flavor (that’s me), as the cheesecake layer helps to offset the pumpkin. The bars have a dense texture with a sturdy almond flour crust on the bottom, a thick and rich cheesecake layer, and a lighter pumpkin layer on the top.
Low Carb Pumpkin Cheesecake Bars
These healthy pumpkin cheesecake bars are layered with a bottom almond flour crust, a middle cheesecake layer, and a top pumpkin layer. Low carb, keto friendly, and gluten-free.
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Servings 24 servings
Calories 230 kcal
Ingredients
For the crust:
2 cups blanched almond flour
6 tablespoons salted butter melted
2 tablespoons powdered erythritol sweetener
For the filling:
32 ounces cream cheese (avoid low fat or no fat) softened to room temperature
1 1/2 cups powdered erythritol sweetener
4 large eggs room temperature
8 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Instructions
Make the crust:
Preheat the oven to 300 F.
Prepare a 9x13 inch baking dish and line the bottom and sides with parchment paper.
Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until incorporated.
Transfer the mixture to the baking dish. Press down along the bottom of the dish to form a flat and smooth crust.
Bake the crust for 15 minutes at 300 F. Remove the crust from the oven and let it rest for 10 minutes while you work on the filling.
Make the cheesecake and pumpkin layers:
Preheat the oven to 350 F.
Combine cream cheese and erythritol in a large bowl. Use a hand mixer to beat on low speed until light and airy.
Add eggs one at a time, beating them in until combined. The resulting mixture should be very fluffy and airy.
Transfer about half of the mixture over the crust, spreading it out evenly -- this becomes the cheesecake layer.
Combine the remaining mixture with pumpkin puree, cinnamon, ginger, and cloves. Beat until smooth.
Carefully scoop a small amount of pumpkin mixture over the cheesecake layer. Repeat to evenly distribute the pumpkin mixture over the cheesecake layer. Use a rubber spatula to spread out and smooth the pumpkin layer.
Bake at 350 F until set, about 50 minutes. Ovens can vary so it may take you more or less time; frequently monitor the cheesecake and remove when done.
Let the pumpkin cheesecake cool, and then refrigerate overnight to harden before cutting into it.
To serve, slice into bars and optionally top with a dollop of whipped cream.
Nutrition Notes
This recipe yields 2.5 g net carbs per serving (1 bar). Nutrition information does not include erythritol, which cannot be digested by the body.