Low Carb Pumpkin Cheesecake Bars
Keto Pumpkin Cheesecake Bars with a Pecan – Almond crust
If you’ve been on the hunt for an easy keto recipe for pumpkin cheesecake bars, you’ve come to the right place. This is the taste of fall and the holidays in one little bite. The medley of pumpkin spice, pumpkin, and cheesecake on a pecan crust is basically perfection.
Are you team Pumpkin?
When I think of the time I fell in love with pumpkin everything, it was in Chinna. I lived in China for a few years and that was where I learned how to cook. More of that story over can be found in my easy pumpkin soup recipe. I cannot think of fall without thinking of pumpkin and my chilly little kitchen in my tiny apartment in Northern China.
During that season of life, I learned to cook on the internet. I used some really pathetic recipes and found some really great ones. I had very, very basic ingredients to work with, so I tried to keep my recipes as simple as possible (also, because I only tried easy, EASY recipes).
This recipe that I created also reminds me of my favorite fall ice cream: pumpkin pie ice cream from Brusters, an Ice Cream chain in various parts of the USA but nowhere near me now. If you’re not team pumpkin, I’m so sorry. I’ll pray for you.
Is this Pumpkin Cheesecake recipe low carb and keto-friendly?
While some cheesecakes are loaded with sugar, this recipe has been created to fit into a low carb or keto lifestyle. Each serving is only about 3g net carbs. By using nuts for the crust, there are very few carbs. By using monkfruit sweetener, there are zero carbs in this sweetener.
If you’re wondering what monkfruit sweetener is, it is a low-carb and keto-friendly sweetener that is made from a mixture of monkfruit and erythritol. It has zero net carbs and measures 1:1 like sugar. It also has a zero glycemic impact which means it is a great sweetener for diabetics. Lakanto is the brand that I prefer and they make golden, white, and powdered versions. Many enjoy the golden variety as a substitute for brown sugar. The powdered variety is 2x sweeter than sugar, so you don’t need to use as much.
In addition, pumpkin puree is a great low-carb option. This recipe has only 1/2 cup of pumpkin puree (4.5g net carbs), separated by 12 servings. This means each serving has less than 1/2 a gram of net carbs of pumpkin. See, very keto-friendly!
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Ingredients and tools for this Keto Pumpkin Cheesecake Recipe
There are two parts to making these keto pumpkin cheesecake bars. First, you need to make the crust, and then the cheesecake filling.
The tools you need to make this cheesecake are an electric mixer, 8×8 baking dish (or 7×9), and parchment paper. Parchment paper is important so that the cheesecake will not get stuck in the pan.
For the crust:
- Chopped Pecans
- Almond Flour
- Melted Butter
- Monkfruit Sweetener
For the Pumpkin Cheesecake filling
- Cream cheese
- Heavy cream
- Pumpkin Puree
- Monkfruit Sweetener
- Pumpkin Pie Spice
- Vanilla Extract
How to make Low Carb Pumpkin Cheesecake Bars
There are two main steps to making these cheesecake bars.
The first part is making the crust. The detailed instructions are in the recipe card below. Here are some tips for making the crust:
- Line your pan with parchment paper.
- Mince your pecans so that they’re not in big chunks in the crust.
- Once the crust is mixed, pat it down in a thin layer with a spatula.
The second part of the process is making the pumpkin cheesecake portion. Here are some tips for making the cheesecake:
- As I mentioned above, use an electric mixer and make sure your cream cheese is soft. If your cream cheese isn’t soft it will be clumpy and hard to mix with the other ingredients. Your goal in mixing the cheesecake batter is for it to be super smooth.
- The cheesecake takes a little while to bake, but it will still be jiggly in the middle when it is done. Don’t do a toothpick test.
- Allow the cheesecake to cool some before chilling it in the fridge.
- Chill the cheesecake for several hours prior to serving it. This is when it will firm up!
- For pumpkin spice fans you can add an extra 1/2 tsp of pumpkin pie spice to your cheesecake mix if you’d like a strong pumpkin spice flavor.
Do Pumpkin Cheesecake Bars Need to be Refrigerated?
Cheesecake needs to be kept in the refrigerator. Once you finish baking the cheesecake and cool for about an hour on the counter, the cheesecake goes straight into the refrigerator. Once you’re ready to serve the pumpkin cheesecake, you can remove it from the fridge and serve. Chill any leftovers.
Can you freeze these Keto Pumpkin Cheesecake bars?
Yes, you can freeze these cheesecake bars in an air-tight container. I suggest cutting them and freezing them so that they’re not touching each other. You can let them thaw for a bit before serving. There might be extra moisture on the crust from thawing though.
More Recipes to try This Fall
Perhaps you’ve got dreams this fall of making a pie, this keto pie crust is going to set you up for success!
If you love brownies, you’ll definitely want to try these keto mini brownie muffins!
How about a chocolate cake topped with a generous portion of chocolate mousse and a sprinkling of fresh raspberries?
Connect With Yellow Glass Dish
Did you make this recipe? Make sure to join the @yellowglassdish community on
You can also join the YGD Facebook community! Also, get awesome low carb recipe inspiration on Pinterest.
For THM friends, this is an (S)
Low Carb Pumpkin Cheesecake Bars
- 1 Cup Finely Chopped Pecans
- 2/3 Cup Almond flour
- 1/3 Cup Butter Melted
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 8 oz Cream Cheese softened
- 1/3 Cup Heavy Cream
- 1/2 Cup Pumpkin Puree not pumpkin pie filling
- 1/3 Cup Monkfruit Sweetener
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 2 Eggs
- Pinch Salt
- Whipped cream optional topping
Prepare the Crust
- Preheat the oven to 350°F.
- Mince the small pecan pieces to make sure they’re finely chopped.
- Prepare an 8×8 or 7×9 baking dish by lining it with parchment paper.
- Mix the dry crust ingredients then add melted butter.
- Carefully press the crust into the lined baking dish. Press down the mixture into an even layer with a spatula.
- Bake for 7 minutes at 350°F.
- Remove from the oven and allow the crust to cool.
Prepare the Filling
- Using an electric mixer, whip the cream cheese and heavy cream together then add the pumpkin puree. Add the rest of the ingredients (monkfruit sweetener, pumpkin pie spice, vanilla extract, eggs, and saland mix thoroughly.
- Pour the cheesecake mixture over the cooled crust.
- Bake for approximately 35 minutes at 350Cheesecake won’t be entirely firm when it has finished baking, it firms when it cools.
- Cool the cheesecake on the counter (approx 1 hour) then cover and chill in the refrigerator for 3+ hours.
- Once the cheesecake is cooled, Cut it and top it with whipped cream (optional).