Low carb desserts
sugar free pumpkin cheesecake bars: spiced keto delight
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19 Sept 2025⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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It all started last October, when I was really craving pumpkin pie. You know that feeling, right? The leaves are changing, the air gets crisp, and suddenly nothing else will do. But, I'd been trying to cut back on sugar and carbs, so a traditional pie was out of the question. I started experimenting, and after a few tries (and a couple of epic fails involving way-too-liquidy fillings) and viola, these Sugar-Free Pumpkin Cheesecake Bars came to life!. The creamy, spiced filling sits atop a sturdy almond flour crust, making each bite pure bliss. Trust me, even my skeptical, anti-keto friends are hooked!
What I love most about this recipe, besides the taste, is how easy it is. Seriously! Don't let the 'cheesecake' part scare you. We're talking about minimal ingredients, simple steps, and maximum flavor. Plus, they're perfect for meal prepping, potlucks, or just a delicious treat to have on hand when those sweet cravings hit. Oh, and did I mention they're sugar-free and keto-friendly? I often bring these to parties and get-togethers, and they're always a hit—no one believes they're actually good for them (well, good-ish!). The fall season calls for pumpkin everything, and these cheesecake bars are a must-try!
Required Equipments
- 8x8 inch baking pan
- Parchment paper
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Spatula
Sugar Free Pumpkin Cheesecake Bars: Spiced Keto Delight: Frequently Asked Questions
Sugar Free Pumpkin Cheesecake Bars: Spiced Keto Delight
Indulge in the flavors of fall without the guilt with these Sugar-Free Pumpkin Cheesecake Bars! A spiced keto delight that perfectly balances creamy cheesecake and warm pumpkin spice.
⏳ Yield & Time
Yield: 9 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). This step is crucial for even baking; trust me, patience pays off.
- Prepare the crust by combining 1 1/2 cups almond flour, 1/4 cup erythritol (or your preferred sugar-free sweetener – I like Swerve), and 6 tablespoons of melted unsalted butter in a bowl. Mix well until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of an 8x8 inch baking pan lined with parchment paper. Pro tip: use the bottom of a measuring cup to press it down evenly. This ensures a solid base for your cheesecake.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Keep a close eye on it; you don't want it to burn, or it'll taste kinda funky.
- While the crust is baking, prepare the cheesecake filling. In a large mixing bowl, beat 16 ounces of softened cream cheese with 1/2 cup erythritol until smooth and creamy. Make sure your cream cheese is *really* soft; otherwise, you'll end up with lumps.
- Add 1 cup pumpkin puree, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt to the cream cheese mixture. Mix until well combined. Don't overmix! Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Pour the cheesecake filling over the pre-baked crust, spreading it evenly. A spatula helps here!
- Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. The jiggle is key—it means your cheesecake will be perfectly creamy once cooled.
- Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from the oven and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for firming up the cheesecake and enhancing the flavors.
- Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and serve. Dust with a little extra pumpkin pie spice for presentation points!
📝 Notes
- For a richer flavor, use brown butter for the crust.
- Add a tablespoon of sour cream to the filling for extra tang.
🍎 Nutrition
Calories: 220 kcal
Protein: 7 g
Fat: 19 g
Carbohydrates: 8 g
Fiber: 3 g
Calcium: 50 mg
