How to Make Keto Pumpkin Bars
Although this keto pumpkin dessert makes for a lovely presentation, the crust and cheesecake layers are so easy to make. Here’s an overview of how the pumpkin cheesecake bars are made:
- Make the crust: stir together the melted butter, almond flour and confectioners sweetener to form a soft, buttery crust.
- Lightly press the dough into an 8×8-inch pan and bake for 7 minutes and 350 degrees F.
- Prepare the layers: The vanilla cheesecake layer is just cream cheese, egg, keto-friendly confectioners sweetener and vanilla extract.
- When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
- Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer.
- Spread the pumpkin layer over the vanilla cheesecake layer.
- In a food processor, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon until a crumb mixture forms. Sprinkle over the cheesecake.
- Bake for 30 minutes.
- Allow the cheesecake to cool completely before slicing.
Can I Make This Recipe in a Pie Plate?
No, you need to use the correct size pan for the best results. A pie plate is larger than an 8×8-inch baking dish, so the bars will come out much thinner.
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