Keto Pumpkin Cheesecake Bars – Low Carb Halloween Treat is a creamy, spiced fall dessert with a buttery almond crust and rich pumpkin cheesecake filling, all without the sugar. This Keto Pumpkin Cheesecake Bars – Low Carb Halloween Treat recipe delivers classic autumn flavor, smooth texture, and easy prep, making it perfect for parties, make-ahead desserts, and anyone craving a festive low-carb sweet that stays fully keto.

About This Recipe

Fall means pumpkin spice, cozy flavors, and baking season—but most classic desserts come loaded with sugar. These Keto Pumpkin Cheesecake Bars deliver everything you want from a traditional pumpkin cheesecake, just without the carbs or guilt.

This recipe features a buttery almond-flour crust, a rich and creamy cheesecake layer swirled with pumpkin purée and warm spices, and a delicate balance between tangy cream cheese and sweet pumpkin filling. The swirl effect not only looks beautiful but also makes every bite melt in your mouth.

Because it’s low-carb and gluten-free, this dessert fits perfectly into any keto or sugar-free lifestyle. The ingredients are simple, and the result is impressive enough for holidays, family gatherings, or Halloween events.

Even better? You can make it ahead of time—it sets beautifully in the fridge and slices like a dream. Top it with a dollop of sugar-free whipped cream or a sprinkle of cinnamon before serving for that extra festive touch.

So, if you’ve been missing pumpkin pie but want something easier to serve and totally keto-friendly, these cheesecake bars are the ultimate solution.

Also Read: Thirty Birthday Cakes You Need to Try!

Why You’ll Love This Recipe

Creamy, rich pumpkin-cheesecake flavor with perfect texture
Easy to make ahead—tastes even better the next day
Naturally low-carb, gluten-free, and sugar-free
Perfect for holidays, parties, or cozy fall nights

Ingredients

For the Crust:
1 ½ cups almond flour
¼ cup powdered erythritol or monk-fruit sweetener
½ tsp cinnamon
¼ cup melted butter
For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
½ cup powdered erythritol
2 large eggs
½ cup sour cream
1 tsp vanilla extract
For the Pumpkin Swirl:
½ cup pumpkin purée (unsweetened)
1 tsp pumpkin-pie spice
½ tsp cinnamon

Instructions

Preheat oven to 175 °C (350 °F). Line an 8×8-inch baking pan with parchment paper.
Make the crust: Mix almond flour, erythritol, cinnamon, and melted butter until crumbly. Press into the bottom of the pan and bake 8 minutes. Let cool slightly.
Prepare cheesecake layer: Beat cream cheese and erythritol until smooth. Add eggs, sour cream, and vanilla; mix until creamy.
Make pumpkin mixture: In a small bowl, stir together ⅔ cup of the cheesecake batter with pumpkin purée and spices.
Assemble: Pour remaining plain cheesecake batter over crust, then spoon pumpkin mixture on top and swirl with a knife.
Bake 30–35 minutes, until the center is set but slightly jiggly.
Cool completely, then refrigerate at least 3 hours before slicing into bars.

Nutrition (per serving)

Calories: 210
Fat: 19 g
Protein: 6 g
Net Carbs: 4 g
Fiber: 2 g

FAQ

Can I use coconut flour instead of almond flour?
Not for this crust—it will change the texture too much. Stick with almond flour or finely-ground almond meal.
How long do they last in the fridge?
Up to 5 days in an airtight container. They also freeze beautifully for up to 2 months.
Can I make this dairy-free?
Yes—use dairy-free cream cheese and coconut cream instead of sour cream.
Do I need to use a water bath like regular cheesecake?
Nope! These bars bake evenly without one—just don’t overbake.

Variations & Substitutions

Swap the almond crust for a pecan crust for a nutty twist.
Add sugar-free chocolate chips for extra decadence.
Make it mini-sized in a muffin tin for portion control.

Serving Suggestions

Serve chilled with whipped cream and a sprinkle of cinnamon or nutmeg. Pair with keto hot chocolate or pumpkin-spice coffee for the perfect fall treat.

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