Last fall I shared my favorite Cranberry Cheesecake Bars, and it turns out they are your favorite too! With the seasons changing, I wanted to share a fall spin on this favorite! These amazing Keto Pumpkin Cheesecake Bars are loaded with flavor.
These rich, low-carb cheesecake bars contain a shortbread almond flour crust, vanilla cheesecake, pumpkin spice cheesecake and a pecan crumble! And just in case you want to add a little extra oomph to your bars, you can drizzle them with this keto caramel sauce
Ingredients in Keto Pumpkin Bars
To make these sugar-free pumpkin cheesecake, I used my favorite keto-friendly sweeteners. Almond flour keeps the crust low-carb, and canned pumpkin is already keto-friendly!
Here’s what you’ll need to make the keto pumpkin bars:
- Almond flour
- Confectioners Keto sweetener (such as Monkfruit or Swerve)
- Brown Sugar Keto sweetener (such as Golden Monkfruit or Brown Sugar Swerve)
- Butter
- Cream Cheese
- Eggs
- Vanilla Extract
- Canned Pumpkin
- Pecans
- Pumpkin Pie Spice
- Cinnamon
Bananas won’t spoil in just a few days; with this method, they can stay fresh for up to two years!
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