Keto Pumpkin Cheesecake Bars That Actually Taste Like Heaven

Struggling with dessert cravings while staying keto?

Tired of pumpkin recipes that either taste like cardboard or kick you out of ketosis?

These keto pumpkin cheesecake bars solve both problems in one perfect bite.

I’ve spent countless fall seasons perfecting this recipe after too many disappointing “keto-friendly” desserts that left me reaching for the real thing. These bars deliver all the creamy, spiced goodness you’re craving without the carb crash.

KEY INFO

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour (plus 3 hours chilling)
Servings: 16 bars
Difficulty level: Moderate
Dietary tags: Keto, Low-carb, Gluten-free, Grain-free

Net carbs: Only 3.2g per bar
Fat: 22g per bar (hello, ketosis!)

EQUIPMENT NEEDED

• 8×8 inch baking pan (glass or metal works fine)
• Parchment paper (trust me, don’t skip this)
• Electric mixer (hand mixer totally works)
• Two mixing bowls (medium and large)
• Measuring cups and spoons

Simple alternatives:
No mixer? A whisk and some elbow grease will do
No parchment? Butter and flour your pan well

INGREDIENTS

For the almond flour crust:

• 1¼ cups almond flour (140g)
• ¼ cup granulated erythritol (50g) [Swerve works great]
• ½ cup butter, melted (113g)
• 1 large egg
• ½ teaspoon pumpkin pie spice

For the creamy filling:

• 16 oz cream cheese, softened (450g) [must be room temperature]
• ½ cup powdered erythritol (100g) [or monk fruit sweetener]
• 3 large eggs
• ¾ cup pumpkin puree (180g) [not pumpkin pie filling]
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ¼ cup heavy cream (60ml)

For the pecan crumble topping:

• ½ cup almond flour (56g)
• ¼ cup chopped pecans (30g)
• 2 tablespoons cold butter, cubed
• 2 tablespoons brown erythritol [or golden monk fruit]
• ½ teaspoon cinnamon

METHOD

1. Preheat your oven to 350°F (175°C). Line your 8×8 pan with parchment paper, leaving overhang for easy removal.
2. Make the crust first. Mix almond flour, granulated erythritol, melted butter, egg, and pumpkin pie spice until it looks like wet sand. Press firmly into your prepared pan.
3. Par-bake the crust for 10 minutes until edges start turning golden. Remove and let cool while you make the filling.
4. Beat the cream cheese until completely smooth – no lumps allowed here! This takes about 2-3 minutes with an electric mixer.
5. Add powdered erythritol and beat again until creamy and light.
6. Beat in eggs one at a time, then vanilla. Don’t overmix after adding eggs or you’ll get cracks.
7. Fold in pumpkin puree, pumpkin pie spice, and heavy cream until just combined. The mixture should be smooth and gorgeous orange.
8. Pour filling over the cooled crust and spread evenly.

9. Make your crumble topping. Use a fork to mix almond flour, pecans, cold butter pieces, brown erythritol, and cinnamon until it forms coarse crumbs.
10. Sprinkle crumble over the filling.

11. Bake for 35-40 minutes until center is almost set but still slightly jiggly. The edges should be firm and lightly golden.
12. Cool completely at room temperature for 1 hour, then refrigerate for at least 2 hours. Overnight is even better for clean slices.
13. Use parchment overhang to lift out and cut into 16 squares.

CRUCIAL TIPS

• Room temperature cream cheese is non-negotiable – cold cream cheese creates lumps no amount of beating will fix
• Don’t overbake – these continue cooking as they cool, so slight jiggle in center is perfect
• Chill completely before cutting – warm cheesecake = messy slices
• Clean your knife between cuts for professional-looking bars

STORAGE & SCALING

Storage: Keep covered in fridge for up to 6 days. These actually taste better after a day or two!

Freezing: Wrap individual bars and freeze up to 3 months. Thaw in fridge overnight.

Doubling: Use a 9×13 pan and increase baking time by 10-15 minutes.

Halving: Use an 8×4 loaf pan and reduce baking time by 5-10 minutes.

COMMON MISTAKES TO AVOID

• Using pumpkin pie filling instead of puree – you’ll add unwanted sugar and spices
• Skipping the par-bake – soggy bottom crust alert!
• Opening the oven door repeatedly – temperature fluctuations cause cracks
• Cutting too soon – patience pays off with clean, beautiful bars

VARIATIONS

• Dairy-free: Swap cream cheese for cashew cream cheese (texture will be slightly different)
• Nut-free crust: Use sunflower seed flour instead of almond flour
• Extra decadent: Add 2 tablespoons of sugar-free chocolate chips to the filling
• Lighter version: Replace heavy cream with full-fat Greek yogurt

These bars prove you don’t have to choose between staying keto and enjoying fall flavors. Rich, creamy, and perfectly spiced – even my non-keto friends beg for the recipe.

The secret? That par-baked almond flour crust creates the perfect foundation, while the two-layer approach keeps every bite interesting.

Make these for your next gathering and watch them disappear faster than you can say “sugar-free.”