These Keto Pumpkin Bars are a low carb delight! At just 3.3 net carbs per serving, this is the perfect Fall dessert recipe!
Last fall I shared my favorite Keto Cranberry Cheesecake Bars, and it turns out they are your favorite too! With the seasons changing, I wanted to share a fall spin on this favorite! These amazing Keto Pumpkin Cheesecake Bars are loaded with flavor.
These rich, low-carb cheesecake bars contain a shortbread almond flour crust, vanilla cheesecake, pumpkin spice cheesecake and a pecan crumble! This is a rave-worthy dessert your friends and family will love!
Recipe Ingredients
To make these sugar-free pumpkin cheesecake, I used my favorite keto-friendly sweeteners. Almond flour keeps the crust low-carb, and canned pumpkin is already keto-friendly!
Here’s what you’ll need to make the keto pumpkin bars:
- Almond flour
- Confectioners Keto sweetener (such as Monkfruit or Swerve)
- Brown Sugar Keto sweetener (such as Golden Monkfruit or Brown Sugar Swerve)
- Butter
- Cream Cheese
- Eggs
- Vanilla Extract
- Canned Pumpkin
- Pecans
- Pumpkin Pie Spice
- Cinnamon
Can I Substitute the Almond Flour?
No, this recipe has its best taste and texture when almond flour is used. Coconut flour is not a 1:1 substitution for almond flour and I do not suggest it for this recipe.
How to Make Keto Pumpkin Bars
Although this keto pumpkin dessert makes for a lovely presentation, the crust and cheesecake layers are so easy to make. Here’s an overview of how the pumpkin cheesecake bars are made:
Make the Crust
Stir together the melted butter, almond flour and confectioners sweetener to form a soft, buttery crust. Then lightly press the dough into an 8×8-inch pan and bake for 7 minutes and 350 degrees F.
Prepare the Cheesecake and Pumpkin Layers
The vanilla cheesecake layer is just cream cheese, egg, keto-friendly confectioners sweetener and vanilla extract. When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust. Then blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer.
Make the Crumble Topping and Bake
In a food processor, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon until a crumb mixture forms. Sprinkle over the cheesecake. Then bake for 30 minutes. Allow the cheesecake to cool completely before slicing.
Can I Make This Recipe in a Pie Plate?
No, you need to use the correct size pan for the best results. A pie plate is larger than an 8×8-inch baking dish, so the bars will come out much thinner.
How to Store Pumpkin Bars
Store these keto pumpkin cheesecake bars loosely covered with plastic wrap in the refrigerator. These bars are good up to one week after making. This is an ideal dessert to make for a holiday meal because it can be made several days in advance.
Can I Freeze Cheesecake Bars?
Absolutely! Cheesecake bars freeze perfectly. You can freeze the bars whole or cut them into individual portions before freezing.
Here are the steps to follow for freezing keto pumpkin cheesecake bars so the taste and texture is not compromised.
- After cooking your cheesecake bars allow them to cool completely.
- Slice and wrap your individual servings tightly with plastic wrap. Alternatively, if you are freezing the entire cheesecake place it in a dish or on a cardboard base and wrap tightly with plastic wrap.
- Wrap the plastic wrapped cheesecake with foil to prevent freezer burn.
- When ready to thaw allow the cheesecake to thaw at room temperature for 2-4 hours, or overnight in the refrigerator.
Tips for Making Pumpkin Cheesecake Bars
- Allow the crust to cool completely before adding the cheesecake layers. It is a soft, buttery crust. If you spread the cold cheesecake over the warm crust before it cools and sets, your crust will tear.
- For the best cheesecake texture, use room temperature cream cheese and eggs.
- Make sure to use full-fat, brick-style cream cheese in this recipe.
More Keto Pumpkin Recipes:
Keto Pumpkin Cheesecake Bars
Equipment
Ingredients
Shortbread Crust
- 1 ¼ cup almond flour
- 2 tablespoon golden monkfruit sweetener or brown sugar swerve
- ½ teaspoon Pumpkin pie spice
- 8 tablespoons butter melted
Vanilla Cheesecake
- 16 ounces cream cheese softened
- 2 large eggs
- ½ cup confectioners monkfruit sweetener or Swerve
- 1 tablespoon vanilla extract
Pumpkin Layer
- ¾ cup canned pumpkin puree
- 1 teaspoon pumpkin spice
Pecan Crumble Layer
- ½ cup almond flour
- ¼ cup pecans
- 2 tablespoons butter
- 1 tablespoon brown sugar monkfruit
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350 degrees F
For the crust:
- Stir melted butter, almond flour, sweetener, and pumpkin pie spice together in a mixing bowl to form a soft, buttery crust. Lightly press the dough into an even layer in the bottom of a foil lined 8×8 pan and bake for 7 minutes.
- ALLOW THE CRUST TO COOL COMPLETELY
For the vanilla cheesecake layer:
- Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener, and vanilla extract in a mixing bowl and beat with an electric mixture until completely smooth.
- When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
For the pumpkin cheesecake layer:
- Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer.
For the crumble topping:
- Lastly, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon in a small blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.
- Bake for 30-33 minutes.
- Allow the cheesecake to cool completely and chill at least 2 hours before slicing.
Alisha says
In the crust recipe card, the ingredient list says golden monk fruit or swerve brown sugar. The directions say confectioners substitute. I’m curious as to which to use. Also I had a question about the crust. I baked it for 7 minutes and it’s very soft, is that how it should be?
Annie says
Alisha, the crust has golden monkfruit or swerve in it. The crust may appear soft after 7 minutes, but it firms as it cools, that is why the directions say to allow it to cool completely. It is cooked another 30 minutes when the other layers are added so it is perfectly firm and buttery by the end. I hope this helps.
Kaylin says
Where is the recipe for the caramel sauce that is drizzled on top?
Annie says
https://www.maebells.com/keto-caramel-sauce-less-than-1-net-carb/
Caitlin says
8 tablespoons of butter? The crust is very wet…is this correct?
Annie says
The recipe is correct, this is the crust recipe I use for all my keto cheesecake bars, just follow the directions it comes out perfectly.
Michelle Troyer says
Can I make this into a pie instead of a bar?
Annie says
I have only made them as written, something to consider is that a pie pan is larger than an 8×8 so it would result in thinner bars.
Rebecca Hamling says
These bars are delicious! I used bochasweet powdered sugar and used wholesomeyum allulose/monk fruit “brown sugar” besides that followed this recipe to a T! Let the bars refrigerate overnight which helped them firm up. SO good!
Allyssa says
Just made this and refrigerated them overnight! Soooo delicious – what a perfect fall treat! You can’t even tell that it’s a keto friendly recipe. I am certain anyone would enjoy this recipe. Thank you so much, will be saving and making again in the future!
Moe says
Will this still work if I don’t have the brown sugar or the confectioners’ sugars? Can’t seem to find those in my stores here. I do have the regular Monk fruit and Swerve sweeteners.
Thank you!
Janice says
My crumbly topping is very wet, doesn’t look like the pictures. I had to drop it in blobs. Is that how it should be?
Annie says
Hi Janice, did you watch the video?