Description
Delicious and creamy keto pumpkin cheesecake bars that satisfy your sweet cravings without the carbs.
Ingredients
- 1 cup almond flour
- 1/4 cup granulated keto sweetener
- 1/4 cup melted butter
- 1/2 teaspoon cinnamon
- 8 oz cream cheese, softened
- 1/2 cup granulated keto sweetener (for filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, 1/4 cup sweetener, melted butter, and cinnamon until crumbly.
- Press the mixture into the bottom of a lined baking pan and bake for 8-10 minutes.
- In a separate bowl, beat softened cream cheese until smooth.
- Add remaining sweetener, egg, vanilla extract, and pumpkin puree to the cream cheese, mixing until smooth.
- If desired, add pumpkin spice and mix well.
- Pour the filling over the baked crust.
- Bake until the center is set but still slightly jiggly, about 25-30 minutes.
- Let cool completely before cutting. Chill in the fridge for best texture.
Notes
These bars taste better after a day in the fridge. For clean cuts, chill overnight and use a hot knife.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American