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Keto Pumpkin Cheesecake Bars short stack
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Keto Pumpkin Cheesecake Bars

This low-carb dessert is real autumn delight. If you're looking to impress your friends during on holiday season, you cannot go wrong with this.
Course Dessert
Cuisine Keto
Keyword Bars, Cheesecake, keto, Pumpkin
Prep Time 10 minutes
Cook Time 50 minutes
Servings 16 servings
Calories 216kcal

Equipment

  • Food processor
  • 8x8 Baking pan
  • Parchment paper
  • Hand mixer

Ingredients

Crust

Cheesecake Filling

  • 500 grams room temp cream cheese (2 packs)
  • 1 tsp pure almond extract
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 tsp pumpkin spice mix
  • 3/4 cup + 2 tbsp Swerve's Granular sugar replacement

Instructions

How to make the Keto Cheesecake Crust

  • To a food processor add the butter, swerve, cashews and almond flour. Blend until homogeneous. Add The coconut flour and blend again until you get a crumbly dough.
  • Move your dough into a parchment paper lined 8x8 dish. Spread it around evenly using your hands. Refrigerate until needed.

How to make the keto Cheesecake Filling

  • To a large bowl add the softened cream cheese and 1 cup of swerve's granular sugar. Using a hand mixer, whip your cream cheese and sugar together until the sweetener is completely dissolved. Add vanilla extract and mix again. Add one egg at a time to your mixture and mix until you have used up all your 4 eggs.
  • Split your cheesecake filling into 2 bowls. Set one aside and to the other one add : 1 cup of pumpkin puree, pumpkin spice and 2 tbsp of swerve's sweetener. Using your hand mixer, blend until everything is well incorporated.
  • Take your baking dish out of the fridge, and pour your cheesecake mixture -- sparing 1/4 cup to make the swirl -- into your dish. Now pour your pumpkin mixture -- sparing 1/4 cup to make the swirl -- into your dish covering the cheesecake mixture completely.
    Don't shake the dish, or move it around abruptly.
  • Using a table spoon, drop little dollops of cheesecake filling on top of your cheesecake filling. Repeat with the pumpkin filling. Using a toothpick, swirl your dollops horizontally and then vertically.
  • Bake for 50-60 minutes at 375F or until the middle is slightly giggly. Take out of the oven and let it your cheesecake rest for at least 3 hours before serving. Enjoy!

For best results: Chill your cheesecake overnight before serving.

    Nutrition

    Serving: 1g | Calories: 216kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Sodium: 144mg | Fiber: 1g