Keto Pumpkin Cheesecake Bars

If you're craving a pumpkin dessert that fits your keto lifestyle, my recipe for Keto Pumpkin Cheesecake Bars are exactly what you need. They bring together the warm spices of fall with the rich, creamy texture of cheesecake, all layered over a buttery almond flour crust.

Best of all, they're low-carb, sugar-free, gluten-free, and grain-free, making them a delicious option for anyone following a keto or low-carb diet.

Why You'll Love These Low-Carb Pumpkin Cheesecake Bars

• Perfect for the holidays - Think Thanksgiving, Christmas, or even a weekend gathering
• Easy almond flour crust - No rolling or chilling required
• Rich and creamy filling - With just the right amount of pumpkin spice
• Freezer-friendly - Make them ahead and freeze for later
• Keto-friendly macros - Low in net carbs with no added sugars

If you love pumpkin as much as I do, be sure to check out our full collection of keto pumpkin recipes for even more seasonal inspiration.

Ingredients Needed

Disclosure: Some of the links below are affiliate links, meaning that, at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following is a breakdown of the ingredients I used. Note that the full printable recipe card is at the bottom of the page, as is the complete nutritional information.

• Almond Flour: Used as the base for the crust, almond flour creates a rich, nutty, and slightly crumbly foundation that's completely gluten and grain-free,  perfect for a keto dessert.
• Granulated Sugar Substitute: A keto-friendly sweetener replaces traditional sugar to keep the bars low in carbs while still delivering sweetness in both the crust and filling.
• Unsalted Butter: Melted butter binds the crust ingredients together and adds moisture and flavor.
• Cinnamon, Ginger, Nutmeg, and Allspice: These warming spices give the bars that classic pumpkin spice flavor, enhancing both the pumpkin puree and the overall autumn-inspired taste.
• Salt: Just a pinch helps balance the sweetness and bring out the other flavors in the bars.
• Cream Cheese: Full-fat cream cheese is the base of the cheesecake filling. It adds richness, tang, and a smooth, creamy texture.
• Pumpkin Puree: Pure pumpkin (not the sweetened pie filling) brings seasonal flavor, moisture, and a dose of fiber, while keeping the carb count in check.
• Sour Cream: Adds tang and extra creaminess to the cheesecake filling.
• Eggs: The eggs provide structure and help the cheesecake set properly while adding richness.
• Vanilla Extract: Adds depth and warmth to the cheesecake layer, complementing both the cream cheese and pumpkin flavors.

How To Make These Pumpkin Cheesecake Keto Bars

To start, preheat your oven to 350°F and prepare a 9x13-inch baking dish by greasing the bottom and sides with softened butter.

In a mixing bowl, combine the almond flour with your sugar substitute, a touch of cinnamon, a pinch of salt, and melted butter. Stir until the mixture resembles coarse crumbs, then press it evenly into the bottom of the pan to form a crust.

Bake the crust until the edges turn golden brown, about 10 to 12 minutes. Once done, remove it from the oven and let it cool while you prepare the filling.

Next, stir together the pumpkin puree and warming spices: cinnamon, ginger, nutmeg, and allspice, in a small bowl, and set it aside.

In a separate, larger bowl, use an electric mixer to blend the cream cheese, sour cream, sugar substitute, eggs, and vanilla extract until the mixture is smooth and well combined.

Once that's ready, set aside a portion of the plain cheesecake batter and mix it into the pumpkin-spice mixture to create the pumpkin cheesecake layer.

Now it's time to assemble. Spoon alternating dollops of the plain and pumpkin-flavored cheesecake batters over the cooled almond crust.

Once the batters are distributed, take a skewer or a sharp knife and gently swirl the two layers together to create a marbled effect, being careful not to disturb the crust underneath.

Bake the bars for about 40 to 45 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken. Allow the bars to cool completely at room temperature on a wire rack.

Once cooled, transfer them to the refrigerator and chill for at least one hour before slicing and serving.

These bars can be stored in the fridge for up to five days or frozen for longer storage. This makes them a convenient make-ahead dessert for any holiday occasion.

Sugar-Substitute Options

As far as sweeteners are concerned, you have a few choices you can use. My favorite, without a doubt, is Monk Fruit.  It has the best texture, as far as I am concerned, and has barely any aftertaste.  

It's such a great sweetener and one you should try if you are not familiar with this brand.

I am also partial to  Swerve, an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar. Swerve is the brand name of the erythritol blend; unlike other sugar alcohols it has a 0% impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure for most of my baked goods by using just ½ the amount the recipe calls for.

Tag Us

I sure hope you will give this recipe a try and help us share it. If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest.  It's what keeps this girl encouraged to keep sharing and perfecting her recipes.

Make sure you check out our Keto Cheesecakes  and our Keto Thanksgiving Desserts for more delicious flavor and style options. 

Also, visit our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

I pray these keto cookbooks will make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God's grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit's prompting, we got on the path to real transformation.

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it's not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

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