Keto Pumpkin Cheesecake Bars

Why This Is Strictly Keto

A traditional pumpkin cheesecake bar rests on a graham cracker crust loaded with white flour and sugar. Here, the crust is almond flour and butter, and every layer is sweetened with a granulated sugar substitute instead of sugar. The filling is just real pumpkin purée, cream cheese, eggs, and warm spices — nothing processed.

Ingredients

Crust

• 2 cups almond flour
• 6 tablespoons butter, melted
• ¼ cup granulated erythritol (or preferred keto sweetener)
• ¼ teaspoon salt

Filling

• 16 oz cream cheese, softened
• 1 cup canned pumpkin purée (100% pumpkin, unsweetened)
• ¾ cup granulated erythritol
• 3 large eggs
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• ¼ teaspoon salt

Instructions

1. Preheat and prep: Preheat oven to 325°F (163°C). Line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides.

2. Make the crust: Stir together the almond flour, melted butter, sweetener, and salt until evenly combined. Press firmly into the bottom of the prepared dish. Bake for 12 minutes, then remove and let cool slightly while you make the filling.

3. Beat the cream cheese: In a large bowl, beat the cream cheese until smooth and lump-free.

4. Add the pumpkin and eggs: Beat in the pumpkin purée and sweetener until combined. Add the eggs one at a time, beating well after each. Mix in the vanilla, pumpkin pie spice, and salt.

5. Bake: Pour the filling over the baked crust and spread evenly. Bake for 32–38 minutes, until the center is just set with a slight jiggle.

6. Cool and chill: Let the bars cool to room temperature, then refrigerate for at least 4 hours, or overnight, before slicing.

7. Slice and serve: Lift the bars out using the parchment overhang and cut into 12 squares.

Nutritional Info (per serving, approximate)

Tips

• Bring the cream cheese fully to room temperature before beating — this is the single biggest factor in avoiding a lumpy filling.
• Don’t overbake; the center should still jiggle slightly when the bars come out, as they’ll continue to set while chilling.
• These bars freeze well for up to a month — slice and wrap individually before freezing.