Autumn calls for the perfect dessert and nothing embodies the spirit of fall better than pumpkin. If you’re on a keto diet but have been yearning for a sweet treat, these Keto Pumpkin Cheesecake Bars are your dream come true. Combining the richness of cheesecake with the spicy warmth of pumpkin, this guilt-free delight will surely steal your heart.
Ingredients
Equipments
To bring these delicious keto bars to life, you’ll need a few basic kitchen tools: a food processor, a mixing bowl, an 8×8-inch baking pan, parchment paper, a whisk, an oven, and a refrigerator.
How to Make Keto Pumpkin Cheesecake Bars – Step By Step
Step 1: Prepare the Crust
In a food processor, pulse 1.5 cups of almond flour, 1/4 cup of melted butter, 2 tablespoons of erythritol, and a pinch of salt until combined. This mixture should be crumbly in texture. Line the 8×8-inch baking pan with parchment paper and press the crust mixture firmly into the bottom of the pan, ensuring an even layer.
Step 2: Bake the Crust
Preheat your oven to 350°F (175°C) and place the prepared crust into the oven. Bake for 8-10 minutes until the edges are lightly golden. Remove from the oven and let it cool while you prepare the filling.
Step 3: Prepare the Pumpkin Cheesecake Filling
In a large mixing bowl, blend 16 ounces of softened cream cheese and 1/2 cup of pumpkin puree until smooth. Gradually add in 1/2 cup of erythritol, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin spice, and 2 large eggs. Whisk everything together until fully incorporated and creamy.
Step 4: Pour the Filling
Pour the pumpkin cheesecake filling over the cooled crust. Use a spatula to smooth out the surface to ensure it’s evenly distributed.
Step 5: Bake the Bars
Place the pan back into the oven and bake for 20-25 minutes until the center is set and slightly firm to the touch. Avoid over-baking to keep the creaminess intact.
Step 6: Cool and Chill
Allow the bars to cool down at room temperature for about 30 minutes. Then cover and refrigerate for at least 2 hours until fully chilled. This helps the bars set and makes them easier to slice.
How to Serve Keto Pumpkin Cheesecake Bars
Serve these bars chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream for an extra treat. They’re perfect for a quiet evening treat or a festive holiday dessert spread.
Recipe Success Tips & Suggestions
Ensure all filling ingredients are at room temperature before mixing to avoid lumps. Additionally, be cautious not to overbake; the residual heat will continue to cook the bars as they cool.
Pumped Protein Pumpkin Cheesecake Bars
For those looking to amp up their protein intake, incorporate a scoop of vanilla protein powder into the filling. This not only enhances the nutritional benefits but gives the treat a delightful creaminess.
Low Carb Indulgence with a Twist
Swap almond flour for a mix of coconut flour and crushed pecans for a different low-carb crust. It adds a nutty flavor and delightful crunch to each bite.
Storage Instructions
Store these bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month; just thaw overnight in the refrigerator before serving.
FAQs
Can I use an alternative sweetener?
Yes, you can use other keto-friendly sweeteners like stevia or monk fruit.
Can I add chocolate chips?
Absolutely! Sugar-free chocolate chips make a lovely addition.
Do I have to use parchment paper?
Using parchment paper helps lift the bars out of the pan easily without sticking.
Can I make these bars dairy-free?
Yes, replace the cream cheese with a dairy-free cream cheese alternative.
Wrap-Up Thoughts: Embrace the Flavor
These Keto Pumpkin Cheesecake Bars are not just a dessert; they’re an invitation to enjoy the balanced harmony of flavors. Share this recipe with friends or family and don’t forget to leave a comment on how you’ve personalized your bars!