Description
Delicious and healthy Pumpkin Spice Keto Cheesecake Bars perfect for a low-carb diet.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup granulated erythritol
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine the almond flour, ½ cup erythritol, cinnamon, nutmeg, and salt. Pour in the melted butter and mix until crumbly. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese and ½ cup erythritol until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, pumpkin puree, and pumpkin pie spice until fully combined.
- Pour the pumpkin cheesecake mixture over the cooled crust and spread it evenly. Bake for an additional 25-30 minutes, or until the center is set and slightly jiggles.
- Remove from the oven and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours to fully set before slicing into bars.
Notes
- For a richer flavor, consider adding a tablespoon of lemon juice to the cheesecake mixture.
- You can also top the bars with a dollop of whipped cream sweetened with erythritol for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg