Keto Pumpkin Cheesecake Bars – Low Carb Halloween Treat
These creamy, spiced, and sugar-free pumpkin cheesecake bars capture all the cozy fall flavors you love—without the carbs. Perfect for your next Halloween party or a guilt-free autumn dessert night!
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 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 350 °F (175 °C). 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.