Autumn is here and with it comes the craving for all things pumpkin! But fear not, keto enthusiasts, for these delectable keto pumpkin cheesecake bars are here to bring you all the fall flavors without compromising your low-carb lifestyle. These bars are not only easy to make but are also packed with creamy goodness and the perfect hint of pumpkin spice. Let’s dive into this delightful recipe that’s bound to become your new seasonal favorite!
Ingredients
- 2 cups almond flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup powdered erythritol
- 1 teaspoon cinnamon
Equipments
- 9×9 inch baking dish
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
How to Make Keto Pumpkin Cheesecake Bars – Step By Step
Step 1: Prepare the Crust
In a medium-sized mixing bowl, combine the almond flour, melted butter, granulated erythritol, and vanilla extract. Mix until the ingredients form a crumbly consistency. Press this mixture evenly into the base of the prepared 9×9 baking dish, ensuring the crust covers all edges. This step is crucial as the crust provides a sturdy base for your cheesecake bars. Preheat your oven to 350°F (175°C) to ensure it’s heated by the time the crust is ready for baking.
Step 2: Pre-bake the Crust
Once the crust is nicely pressed into the dish, place it in the oven and bake for about 10 minutes. Pre-baking the crust ensures that it holds its shape and offers a delightful crunch even when topped with the creamy cheesecake layer. Keep an eye on it; you want a light golden brown color without over-baking.
Step 3: Make the Cheesecake Filling
While your crust is baking, take another mixing bowl and beat the softened cream cheese until smooth. Gradually add in the powdered erythritol, eggs, pumpkin puree, and cinnamon. Continue mixing on medium speed until all ingredients are well incorporated. This creamy blend will sit atop the crust and become the luscious middle layer of your cheesecake bars. The pumpkin and cinnamon add an irresistible seasonal flavor that’s hard to beat.
Step 4: Combine & Bake
By now, your crust should be ready and slightly cooled. Pour the creamy cheesecake mixture over the crust and spread it evenly using a spatula. Place the dish back in the oven and bake for an additional 30-35 minutes, or until the cheesecake layer is set in the center. A slightly firm texture indicates these delightful bars are ready to cool and later, refrigerate.
Step 5: Cool & Refrigerate
Once baked, remove the dish from the oven and allow it to cool completely at room temperature. It’s important to refrigerate the cheesecake bars for at least 2 hours or overnight to achieve the perfect consistency. Chilling will not only enhance the flavors but also make the bars easier to cut and serve.
How to Serve Keto Pumpkin Cheesecake Bars
Cut the chilled cheesecake into squares, wiping the knife between each cut for clean edges. These bars are perfect on their own but can be elevated with a dollop of whipped cream or a sprinkle of extra cinnamon. Ideal for both family gatherings and holiday parties, they pair beautifully with a hot cup of keto-friendly chai or a robust coffee.
Recipe Success Tips & Suggestions
To ensure your cheesecake bars come out perfectly, ensure your cream cheese is fully softened to avoid lumps. It’s also beneficial to have your eggs at room temperature for a better mix with the cream cheese. If you’re in a rush, you can set your oven to 325°F and increase the baking time to prevent cracks on the cheesecake top.
Pumped Up: High Protein Keto Pumpkin Bars
If you’re looking to boost your protein intake while indulging in these bars, consider incorporating a vanilla-flavored protein powder into the cheesecake filling. Not only does it add nutritional value, but it also ties in beautifully with the existing flavors without overpowering the pumpkin spice.
Low-Carb Sensation: More Than Just Pumpkin
For those prioritizing low-carb over all else, swapping out the pumpkin puree for an equally smooth but less carb-heavy ingredient like mashed baked butternut squash is an option. This ensures you remain within your carb goals while still enjoying a rich, creamy dessert.
Storage Instructions
These keto pumpkin cheesecake bars store wonderfully. Keep them in an airtight container in the refrigerator where they will remain fresh for up to five days. For extended shelf life, you can also freeze the bars for up to a month. Just be sure to thaw them in the fridge overnight before serving.
FAQs
- Can I use a different sweetener?
- Is canned pumpkin suitable for this recipe?
- Do these bars need any toppings?
- Why is my cheesecake layer cracking?
- How many bars does this recipe make?
Yes, you can substitute erythritol with any equal-measure sugar-free sweetener of your choice.
Absolutely! Just ensure it is pure pumpkin puree without added sugars or spices.
They are delicious on their own but feel free to add a dollop of whipped cream on each piece!
Overbaking or sudden changes in temperature can cause cracks. To minimize this, let it cool slowly at room temperature before chilling.
You can typically expect about 12 generous squares from a 9×9 dish, depending on cut size.
FAQs JSON
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{ "question": "Can I use a different sweetener?", "answer": "Yes, you can substitute erythritol with any equal-measure sugar-free sweetener of your choice." },
{ "question": "Is canned pumpkin suitable for this recipe?", "answer": "Absolutely! Just ensure it is pure pumpkin puree without added sugars or spices." },
{ "question": "Do these bars need any toppings?", "answer": "They are delicious on their own but feel free to add a dollop of whipped cream on each piece!" },
{ "question": "Why is my cheesecake layer cracking?", "answer": "Overbaking or sudden changes in temperature can cause cracks. To minimize this, let it cool slowly at room temperature before chilling." },
{ "question": "How many bars does this recipe make?", "answer": "You can typically expect about 12 generous squares from a 9x9 dish, depending on cut size." }
] }
A Sweet Conclusion: Try Making These Bars
If you’re searching for the perfect blend of creaminess and pumpkin spice without the carbs, these keto pumpkin cheesecake bars are your go-to. Share this recipe with friends and family and let everyone indulge in the fall flavors while sticking to a keto-friendly diet. We’d love to hear your feedback and welcome you to leave a comment or share your take on this creation! Enjoy!