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Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars
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Indulge in the creamy, rich flavors of Keto Pumpkin Cheesecake Bars, a delightful dessert that perfectly blends the classic taste of pumpkin pie with luscious cheesecake. This easy-to-make recipe is perfect for any occasion, whether you’re hosting a family gathering or simply craving something sweet. With a low-carb and sugar-free profile, these bars are not just satisfying but also guilt-free! You’ll love the velvety layers of cream cheese and pumpkin, all held together by a crunchy almond flour crust. Enjoy this fall-inspired treat that can be made ahead and stored for those moments when you need a little sweetness in your life.

Ingredients

Scale
  • 2 cups almond flour
  • 2 tsp cinnamon
  • 1/3 cup powdered erythritol sweetener
  • 6 tbsp butter (melted)
  • 8 oz cream cheese
  • 1/2 cup powdered erythritol sweetener
  • 1/3 cup whipped topping
  • 15 oz pumpkin puree
  • 1/3 cup almond milk (unsweetened)
  • 2 tsp pumpkin pie spice
  • 1 box sugar-free vanilla pudding mix
  • 1 tsp vanilla

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine 2 cups almond flour, 2 tsp cinnamon, and 1/3 cup powdered erythritol. Mix in 6 tbsp melted butter until crumbly.
  3. Press this mixture into a parchment-lined baking dish to form the crust.
  4. In another bowl, blend 8 oz softened cream cheese with 1/2 cup powdered erythritol until smooth. Fold in 1/3 cup whipped topping and spread over the crust.
  5. For the pumpkin layer, mix 15 oz pumpkin puree with 1/3 cup unsweetened almond milk, 2 tsp pumpkin pie spice, and 1 box sugar-free vanilla pudding mix. Pour over the cheesecake layer.
  6. Freeze for about 3 hours or until set. Slice into bars and enjoy!

Nutrition

Find it online: https://www.weekmealideas.com/keto-pumpkin-cheesecake-bars/