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Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars Recipe

These Keto Pumpkin Cheesecake Bars are the ultimate cozy fall dessert — rich, creamy, and perfectly spiced with pumpkin and cinnamon. With a buttery almond flour crust and a smooth cheesecake layer, every bite feels indulgent yet completely guilt-free. Low in carbs, sugar-free, and baked to perfection, this dessert will satisfy your sweet tooth while keeping you on track with your keto goals
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 3 hours
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups almond flour
  • ¼ cup melted butter
  • 3 tbsp powdered erythritol or preferred keto sweetener
  • ½ tsp cinnamon
  • Pinch of salt
For the Cheesecake Filling:
  • 8 oz cream cheese softened
  • ¾ cup pumpkin puree unsweetened
  • ½ cup powdered erythritol
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ¼ tsp nutmeg

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Parchment paper
  • Measuring cups & spoons
  • Knife for slicing

Method
 

Preheat oven:
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
Make the crust:
  1. In a bowl, mix almond flour, melted butter, sweetener, cinnamon, and salt until crumbly. Press evenly into the bottom of your prepared pan.
  2. Bake for 8–10 minutes or until lightly golden. Set aside to cool slightly.
Prepare the filling:
  1. In another bowl, beat cream cheese and sweetener until smooth. Add pumpkin puree, eggs, vanilla, and spices. Mix until creamy and well combined.
Assemble:
  1. Pour the cheesecake mixture over the baked crust. Smooth the top with a spatula.
Bake:
  1. Bake for 35–40 minutes, or until the center is set but still slightly jiggly.
Chill:
  1. Allow to cool at room temperature, then refrigerate for at least 2 hours (overnight for best texture).
Slice & Serve:
  1. Cut into 12 bars. Optionally, top with sugar-free whipped cream and a sprinkle of cinnamon before serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling (which contains sugar).
  • Let the cheesecake cool fully before slicing — this helps it set properly.
  • For a dairy-free version, use vegan cream cheese and coconut oil in place of butter.
  • Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months.

Nutritional Information (Per Serving)

(Values are approximate and may vary depending on ingredients used)
Nutrient Amount
Calories 210 kcal
Fat 19g
Protein 6g
Total Carbs 6g
Fiber 2g
Net Carbs 4g
Sugar 1g