Description
These no bake keto pumpkin cheesecake bars layer spiced pumpkin puree with a creamy vanilla swirl for a rich, low-carb autumn dessert. They set in the refrigerator and require minimal prep for a fuss-free seasonal treat.
Ingredients
Instructions
1. In a bowl combine almond flour, keto sweetener, and melted butter until crumbly and press firmly into an 8×8 inch pan to form the crust.
2. Refrigerate the crust while preparing the filling.
3. Beat cream cheese until smooth, then add powdered erythritol, pumpkin puree, and pumpkin pie spice and mix until fluffy.
4. Spread the pumpkin cheesecake layer evenly over the chilled crust.
5. In a separate bowl blend cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth.
6. Dollop the vanilla mixture over the pumpkin layer and use a knife to gently swirl for a marbled effect.
7. Cover and refrigerate for at least 4 hours or overnight until firm.
8. Lift bars from the pan with parchment paper and slice into 16 bars, wiping the knife clean between cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: dessert
- Method: no bake
- Cuisine: american
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 1
- Sodium: 150
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 6
- Cholesterol: 70
Keywords: keto, no bake, pumpkin cheesecake, low carb, fall dessert, vanilla swirl, sugar free