Keto Pumpkin Cheesecake Bars – Low Carb Halloween Treat

Preheat oven to 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.

For this step: 1 ½ cups almond flour, ¼ cup melted butter

Prepare cheesecake layer: Beat cream cheese and erythritol until smooth. Add eggs, sour cream, and vanilla; mix until creamy.

For this step: 16 oz cream cheese (softened), 2 large eggs, ½ cup sour cream, 1 tsp vanilla extract

Make pumpkin mixture: In a small bowl, stir together ⅔ cup of the cheesecake batter with pumpkin purée and spices.

For this step: ½ cup pumpkin purée (unsweetened)

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.