Description
Get your low carb pumpkin fix with these delicious keto pumpkin bars. Creamy layers of cheesecake and perfectly spiced pumpkin pie sit on top of a buttery crust!
Ingredients
Almond Pecan Crust
1.5 cups Almond Flour
1/2 cup Salted Pecans
4 tbsp Butter
3 tbsp Granular Sweetener
Keto Cheesecake Layer
8 oz Cream Cheese
1/4 cup Sour Cream
2 large Eggs
1 tsp Vanilla Extract
1/4 cup Granular Sweetener
Pumpkin Pie Layer
1/4 cup Butter
2/3 cup Keto Brown Sugar Replacement
1/3 cup Organic Heavy Whipping Cream
1/2 cup Pumpkin Puree
1.5 tsp Pumpkin Pie Spice
1 Eggs
1 tsp Vanilla Extract
2 tsp brandy, optional
Key Tools I Used
Stand Mixer
Blendtec Blender, use DRDAVINAHS for 25% off
9-inch Square Pan
Instructions
1. Preheat the oven to 350
2. Mix all of the ingredients for the crust in a blender or bowl.
3. Use a rubber spatula to press the crust down into the square pan
4. Cook crust for 5 minutes and remove it from the oven
5. Mix cheesecake layer by adding all of the ingredients to a stand mixer
6. Add the cheesecake layer to the pre-cooked crust & cook this layer for 8 minutes
7. Mix all of the ingredients for the pumpkin pie layer
8. Add it to the top of the cheesecake layer
9. Cook for an additional 35-40 minutes. You want the center of the cheesecake to be jiggly.
10. Allow the dessert to cool. Refrigerate it for at least 4 hours.
Notes
You should make this dessert ahead of time & serve it cold. I usually make this the night before a holiday like Thanksgiving.
If you’d like to add variations to this recipe, then you can swap the crust with a low carb cake mix. You’d simply prepare the cake mix according to the package directions, then top it with the cheesecake and pumpkin pie layers.
I cooked the cheesecake layer for a few minutes before adding the pumpkin pie layer. This helped me to get a layered look. You can skip this step if you wish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes