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–+ servings
sugar-free-pumpkin-cheesecake-bars

Sugar-Free Pumpkin Cheesecake Bars

Eatmovehealthy
Rich, creamy cheesecake bars with a pumpkin twist — made without refined sugar and baked on an almond flour crust. Perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 Bars
Calories 210 kcal

Equipment

  • 1 8x8-inch baking pan
  • Mixer
  • Mixing bowls
  • Spatula

Ingredients
  

  • Crust:
  • 1 ½ cups Almond Flour
  • ¼ cup Butter Melted
  • 2 tbsp Erythritol or Monk Fruit Sweetener
  • Filling:
  • 16 oz Cream Cheese Softened
  • 1 cup Pumpkin Puree
  • ½ cup Erythritol or Monk Fruit Blend
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • Pinch of Salt

Instructions
 

  • Preheat oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment.
  • Combine almond flour, butter, and erythritol. Press into pan to form crust. Bake 8 minutes.
  • In a large bowl, beat cream cheese and sweetener until smooth. Add pumpkin, eggs, vanilla, and spices. Mix until creamy.
  • Pour filling over crust. Smooth top.
  • Bake 30–35 minutes until set.
  • Cool completely, then refrigerate at least 3 hours before slicing.

Notes

Top with sugar-free whipped cream or a sprinkle of cinnamon before serving.
Net Carbs: 6g
 

Nutrition

Calories: 210kcalCarbohydrates: 8gProtein: 6gFat: 18gFiber: 2gSugar: 1g
Keyword keto pumpkin dessert, low-carb pumpkin bars, sugar-free pumpkin cheesecake
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