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Low-Carb Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake bars with a buttery almond flour crust and warm fall spices.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/4 cup butter, melted
  • 2 tbsp powdered keto sweetener
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin purée
  • 1/2 cup pumpkin purée
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C) and line an 8-inch baking pan.
  2. Mix the almond flour, butter, and sweetener, then press into the pan.
  3. Bake the crust for 10 minutes and allow it to cool slightly.
  4. Beat together the cream cheese, pumpkin, sweetener, eggs, vanilla, pumpkin spice, and salt.
  5. Pour the filling over the crust and bake for 30 minutes until almost set.
  6. Cool completely, then refrigerate for at least 2 hours before slicing.