Keto Pumpkin Cheesecake Bars

pumpkin cheesecake bars
Stack of pumpkin cheesecake bars on plate

If you’re looking for an inspiration for a low carb pumpkin recipe, you might want to give these pumpkin cheesecake bars a try. This dessert is absolutely delectable and will be loved by everyone, whether they’re on a keto diet or less strict low carb diet or not.

The recipe from TPH Desserts (stands for Total Physical Health). I have not been able to discover who the person behind the site is but whoever it is says:

“TPH is all about giving us sugar-addicted people a way to get that sweet fix without compromising our long-term health. TPH recipes aim to mimic the original full-carb desserts as closely as possible in texture and taste, without sugar or high-carb levels, making desserts a safe option for diabetics and everyone else trying to achieve healthy insulin sensitivity and blood sugar levels.”

Related reading: 5 Healthy Snacks That Kill Sugar Cravings
Related reading: 6 Damaging Effects Of Sugar On Your Body

This recipe uses keto-friendly ingredients like almond flour, coconut flour, butter, and powdered Erythritol, so you won’t have to worry about getting out of ketosis when eating these pumpkin cheesecake bars. In fact, each serving contains only 4 grams of net carbs!

The low carb brown sugar used in the recipe is Sukrin Gold. It is the first ever all-natural real alternative to brown sugar, with 98% less calories and 97% less available carbohydrates than sugar. It’s made by fermenting glucose from non-GMO corn starch with a natural culture, a similar process as is used in the production of cheese.

Related reading: 4 Best Natural Low Carb Sweeteners

If you want some more low carb and keto recipes other than these pumpkin cheesecake bars then check out this roundup of keto-freindly and low carb recipes which I posted earlier this week.

Related reading: Healthy Pumpkin Recipes: Low Carb & Keto

Keto Pumpkin Cheesecake Bars

Ingredients

Makes 12 servings

Crust:

• 1 cup almond flour or other nut flour
• 1 tbsp. coconut flour
• 1/2 tsp. ground cinnamon or 1/2 tsp. pumpkin pie spice
• 3 tbsp. melted grass-fed butter
• 1/4 tsp. Himalayan salt (no need to add salt if using salted butter)
• 2 tbsp. low-carb brown sugar or powdered Erythritol

Cheesecake Filling:

• 2 large eggs
• 1 tsp. natural vanilla extract
• 1/2 cup powdered Erythritol
• 1/4 cup pumpkin puree
• 1/4 cup carrot puree
• 1.5 tsp. pumpkin pie spice
• 2.5 cups cream cheese at room temperature

Pecan Topping:

• 2 tbsp. melted grass-fed butter
• 1/2 tsp. ground cinnamon or 1/2 tsp. pumpkin pie spice
• 1/2 cup almond flour
• 1/2 tbsp. coconut flour
• 1/4 cup low-carb brown sugar
• 1/4 tsp. Himalayan salt (no need to add salt if using salted butter)
• 1/4 cup chopped pecans or other roasted nuts

Directions

1. Preheat oven to 325°F (162°C approx)

2. Prepare an 8 x 8 baking pan and line it with baking paper.

3. In a bowl, mix together all the ingredients for the crust until a thick dough is formed. Place the dough in the baking pan and evenly press into the bottom.

4. Bake for 15 – 20 min.

5. In a separate bowl, mix the cream cheese, eggs, sweetener, and vanilla extract until fully combined.

6. Remove half of the mixture. After taking the crust out of the oven, pour the mixture on top.

7. To the other half of the cheesecake mixture, add the pumpkin puree, pumpkin pie spice, and carrot puree. Mix well until all ingredients are combined completely.

8. Pour the mixture on top of the plain layer of cheesecake that’s on the baking pan.

9. In another bowl, mix all the ingredients for the crunchy pecan toppings. Combine well and sprinkle it over the pumpkin cheesecake.

10. Bake the pumpkin cheesecake bars in the oven for 50 – 55 min.

11. Leave to cook for an hour and refrigerate for at least 2 hours.

12. Serve.

In this video demo of the recipe only half the recipe is used but the quantities above is the full recipe.

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