Fall in love with the cozy flavors of autumn with our luscious Keto Pumpkin Cheesecake Bars. These bars are perfect for those embracing a keto lifestyle without sacrificing indulgence. With a creamy pumpkin layer swirled atop a delectable crust, this dessert is a hit at any gathering or a simple weeknight treat.
Ingredients
To bring these delightful bars to life, you will need the following ingredients:
- 1 cup Almond flour
- 1/4 cup Coconut flour
- 1/2 cup Unsalted butter, melted
- 1/4 cup Erythritol
- 1/2 tsp Cinnamon
- 1 cup Cream cheese, softened
- 1/2 cup Pumpkin puree
- 2 large Eggs
- 1 tsp Vanilla extract
- 1/4 cup Sour cream
- 1 tsp Pumpkin pie spice
- 1/4 cup Granulated keto-friendly sweetener
- A pinch of Salt
Equipments
- Mixing bowls
- 9×9 inch baking pan
- Electric mixer
- Spatula
- Measuring cups and spoons
How to Make Keto Pumpkin Cheesecake Bars – Step By Step
Step 1: Prepare the crust.
Start by preheating your oven to 325°F (162°C). In a mixing bowl, combine the almond flour, coconut flour, erythritol, cinnamon, and salt. Pour in the melted butter and mix until you have a crumbly mixture. Press this into the bottom of your greased 9×9 inch baking pan. Bake it for 10-12 minutes until lightly golden. Allow it to cool.
Step 2: Create the creamy cheesecake layer.
In a large bowl, beat together the cream cheese, sour cream, and granulated sweetener until smooth and well combined. Add in the vanilla extract and continue mixing. Be sure no lumps remain, as the texture will influence the final outcome.
Step 3: Make the pumpkin topping.
In a separate bowl, mix the pumpkin puree, eggs, additional sweetener, and pumpkin pie spice until smooth. This layer brings the autumn flair and robust pumpkin flavor essential to these bars.
Step 4: Assemble the layers.
Spread the creamy cheesecake mixture evenly over the cooled crust. Carefully pour the pumpkin layer over the cheesecake, using a spatula to ensure even coverage. For a marbling effect, gently swirl the layers with a spoon.
Step 5: Bake the bars.
Place the baking pan into the oven. Bake for 30-35 minutes. You’ll know it’s done when the center jiggles slightly but the edges are set. Once done, let it cool completely on a wire rack.
Step 6: Chill and serve.
Chill the bars in the refrigerator for at least 2 hours to allow the flavors to meld. Slice into bars and serve chilled.
How to Serve Keto Pumpkin Cheesecake Bars
These bars can be served straight from the fridge or with a dollop of whipped cream for added indulgence. They are perfect for festive gatherings or as a sweet treat after dinner.
Recipe Success Tips & Suggestions
Ensure your cream cheese is softened to prevent a lumpy cheesecake layer. If you prefer a firmer crust, press it tightly into the pan. Experiment with different keto-friendly sweeteners based on your taste preference. A touch of chopped pecans on top can add a delightful crunch.
Pump Up Protein: High-Protein Keto Pumpkin Cheesecake Bars
If you’re looking to add a punch of protein to these delightful bars, consider incorporating vanilla or unflavored protein powder into the crust or filling. A scoop can enhance the nutritional profile while maintaining its keto-friendly status.
The addition of protein makes these bars not only a treat but a snack that can keep you satiated and fuelled throughout your day. A perfect way to enjoy dessert and stick to your dietary goals!
Low-Carb Delight: Customize for Ultra-Low Carb Intake!
For those stringent on carbs, focus on using pure pumpkin puree and opt for fewer prepackaged sweeteners. The natural sweetness of pumpkin can shine through with minimal enhancement! Consider adding a small amount of ground flaxseed in the crust to excessively minimize carbs by even substituting the coconut flour altogether.
Low-carb never tasted so indulgent and satisfying with these delightful pumpkin cheesecake bars.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars wrapped in plastic wrap, then foil, and enjoy within a month. Thaw in the refrigerator before serving.
FAQs
- Can I use another sweetener? Yes, feel free to swap with your favorite keto-approved sweetener like Stevia or Monk Fruit.
- Can I use canned pumpkin pie filling instead? No, it contains added sugars and spices that aren’t keto-friendly.
- How do I achieve a smooth cheesecake texture? Ensure ingredients are at room temperature and well-whipped to avoid lumps.
- What can I substitute for coconut flour? Almond flour is an excellent substitute but adjust the measurements accordingly.
- Do I need to chill them? Chilling is essential for the texture and flavor development of these bars.
Conclude Your Meal with a Slice of Keto Heaven
These Keto Pumpkin Cheesecake Bars are a delectable way to finish any meal. Whether it’s a festive holiday spread or a weekday treat, these bars bring comforting flavors and creamy textures while keeping it light on the carbs. Share this recipe with friends, explore your variations, and leave a comment with your experience. Let’s spread the keto joy!