Grain Free Pumpkin Cheesecake Bars (sugar free) is being republished from last year, because it’s one of my favorites and it’s easy. Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it. A Word About that Almond Flour Crust. The crust is made with pecans and almond flour, the bars are the perfect mix of pumpkin and cheesecake. Don’t do a toothpick test. I suggest cutting them and freezing them so that they’re not touching each other. You can also join the YGD Facebook community! More of that story over can be found in my easy pumpkin soup recipe. I also used walnuts instead of pecans in the crust. There might be extra moisture on the crust from thawing though. Coffee, Chick-fil-a, and watercolor are also a few of my favorite things. Pumpkin cheesecake bars are such an easy and delicious keto dessert to make. Mix the dry crust ingredients then add melted butter. Allrecipes is part of the Meredith Food Group. Turn off oven and let cheesecake continue to set for 10 more minutes. A note about pumpkin…be careful because you CAN overdo it on Keto. Thanks for your sweet comment! Yes, the pecans give such a great flavor to the crust!! Chill the cheesecake for several hours prior to serving it. There are two parts to making these keto pumpkin cheesecake bars. Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Bake for 45-50 minutes, until just set. Beat in eggs, one at a time, until just combined. I’m thrilled you love them! I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust. Yes, you can freeze these cheesecake bars in an air-tight container. Your daily values may be higher or lower depending on your calorie needs. I cannot think of fall without thinking of pumpkin and my chilly little kitchen in my tiny apartment in Northern China. I had some roasted almonds from the day before so I pan roasted the pecans before adding them to the blender. Can’t wait to try them! Your email address will not be published. That way if you stumbled upon this Keto Pumpkin Pecan Cheesecake Recipe just because it looked good, you can still make it. ; I’m using Swerve granular as a sweetener in both the pecan crust and cheesecake filling. Filling: Beat cream cheese until smooth. Add the pumpkin puree, carrot puree, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined. Information is not currently available for this nutrient. Pour batter over crust. If you’re wondering what monkfruit sweetener is, it is a low-carb and keto-friendly sweetener that is made from a mixture of monkfruit and erythritol. It also has a zero glycemic impact which means it is a great sweetener for diabetics. Cheese Cake, Cream Cheese, Gluten-free, Holiday Recipe, Keto, Keto Pumpkin Recipe, Low Carb, Monkfruit sweetener, Pumpkin Cheesecake, Pumpkin pie spice, Pumpkin Spice, THM-S. I lived in China for a few years and that was where I learned how to cook. Hey Denise! Light, fluffy pumpkin cheesecake mousse on top of a coconut pecan shortbread crust. Stacey, Thank you so much for taking the time to share your experience of making these cheesecake bars! Add eggs one at a time, beating just until blended after each addition. Being careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Carefully press the crust into the lined baking dish. I love the idea of the pecans in the base too, just a great combination. I used some really pathetic recipes and found some really great ones. That way if you stumbled upon this Keto Pumpkin Pecan Cheesecake Recipe just because it looked good, you can still make it. Press mixture into a pie plate or springform pan. Press the crust into the … To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. The cream cheese frosting is super easy to make as well, requiring only four simple ingredients and a few minutes of time to make from scratch. Today’s recipe was dreamed up while noticing a spike in visitors to the keto pecan pie clusters and the pumpkin cheesecake. By using monkfruit sweetener, there are zero carbs in this sweetener. 7. When I think of the time I fell in love with pumpkin everything, it was in Chinna. Your email address will not be published. Not sweet at all. First, you need to make the crust, and then the cheesecake filling. Add chocolate chips for a decadent treat. This recipe has only 1/2 cup of pumpkin puree (4.5g net carbs), separated by 12 servings. Let cool 10 minutes. I had very, very basic ingredients to work with, so I tried to keep my recipes as simple as possible (also, because I only tried easy, EASY recipes). Join our Email List right here! Yay for being team pumpkin, Beth! Cream Cheese, Softened 1/3 … Be careful not to over … https://thebestketorecipes.com/keto-pumpkin-cheesecake-bars Unless you tell people it's low-carb, they'll never guess! Followed a review to beat heavy cream with a bit of pumpkin spice for a topping, that worked out so well! That's why I adore these cheesecake bars. Preheat the oven to 350 degrees F (175 degrees C). The medley of pumpkin spice, pumpkin, and cheesecake on a pecan crust is basically perfection. Add pumpkin, sugar, vanilla and spice, and beat until well blended. But one of Joe’s all time favorites growing up was Pecan … Cheesecake bars have become one of my go-to keto dessert options, since they make it so easy to manage portion size and carb counts. Fine ground will help the crust hold together better, coarse gives you a crunchier crust. I am team pumpkin and team easy to make so I am in love with this recipe!! I’ve added these keto pumpkin swirl cheesecake bars to the rotation to have a more fall-friendly counterpart to the strawberry swirl and mint chocolate varieties. Add in eggs one at a time, mixing thoroughly after each addition. This was by far the BEST Keto dessert I have EVER made!!! Mince the small pecan pieces to make sure they’re finely chopped. A delightfully easy and no fail keto Fall dessert. Add chocolate chips for a decadent treat. Pulse almonds and pecans together in a food processor until ground, but not paste-like. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. The detailed instructions are in the recipe card below. Once the crust is mixed, pat it down in a thin layer with a spatula. For the Cheesecake Swirl. The reason it's so tempting to eat that sugary snack while you're on keto is that they are just way too easy to grab out of the pantry. Press down the mixture into an even layer with a spatula. In addition, pumpkin puree is a great low-carb option. No gift befits the food-obsessed people in your life like a cookbook. Percent Daily Values are based on a 2,000 calorie diet. As I mentioned above, use an electric mixer and make sure your cream cheese is soft. Add the Splenda to the ground nuts. One of the main benefits to making Pecan Pie Cheesecake Bars is that they take a bit less time to bake. … Bring on Fall!! See, very keto-friendly! I wrapped them in plastic wrap and froze them individually. I loved it. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add melted butter and maple syrup to dry ingredients, and stir to combine. Learn how your comment data is processed. These bars are sooooo good!!!! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition 2 (1 gram) packets granular sucralose sweetener (such as Splenda®), 3 (8 ounce) packages low-fat cream cheese, at room temperature, ⅔ cup granular sucralose sweetener (such as Splenda®). Mini Keto Pumpkin Cheesecake with Pecan Crust - Low Carb, Sugar & Grain Free, THM S. This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. While some cheesecakes are loaded with sugar, this recipe has been created to fit into a low carb or keto lifestyle. I will make these again and again! Caramel/Pecan Filling 3/4 cup unsweetened almond milk 1/2 cup sugar subsitute 1 tbsp butter 1 tsp vanilla extract 1 tsp molasses sugar-free maple syrup 1 tsp sugar-free maple syrup 1/2 tsp … This turned out very well. Add pumpkin, sugar, vanilla and spice, and beat until well blended. Chill any leftovers. Each serving is only about 3g net carbs. Did you make this recipe? The powdered variety is 2x sweeter than sugar, so you don’t need to use as much. Add the butter (softened or outright melted). Thanks for another great low carb tasty treat. Hip Tips for the yummiest keto pecan cheesecake bars: Chop the pecans and then measure them for this recipe. Let cool 10 minutes. How do you choose whether to make Pecan Pie Cheesecake as bars or as a round cheesecake? Will make this again! Many enjoy the golden variety as a substitute for brown sugar. Pumpkin and cream cheese are like an old married couple…they always go together. Here are some tips for making the crust: The second part of the process is making the pumpkin cheesecake portion. Pumpkin Pie Spice Cheesecake Swirl: 8oz. Not worth the effort. Yay for a fellow team pumpkin friend! This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. Refrigerate. Don't waste your time. Heat oven to 350°F and line a square baking dish with parchment. Lakanto is the brand that I prefer and they make golden, white, and powdered versions. Once you finish baking the cheesecake and cool for about an hour on the counter, the cheesecake goes straight into the refrigerator. I mostly followed the recipe, used full fat cream cheese and upped the seasonings by using heaping tsp of whatever measurements were called for and 1/4 t heaping pumpkin pie seasoning. Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Add the rest of the ingredients (monkfruit sweetener, pumpkin pie spice, vanilla extract, eggs, and saland mix thoroughly. When my maple cream cheese bars became wildly popular, I thought grain free pumpkin cheesecake bars were in order.. This … Such a delicious dessert. Remove from the oven and allow the crust to cool. These two recipes are absolutely delicious, and I’d highly recommend them…especially for Thanksgiving! Transfer to cooling rack to cool completely. A pie crust made from nuts is a quick and easy way to enjoy a gluten free pie or make a simple adjustment for low carb pie as well! If you’re not team pumpkin, I’m so sorry. During that season of life, I learned to cook on the internet. I added a bit of cinnamon to the crust as well.....so delicious! Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. Back to Keto Pumpkin Cheesecake with Almond Pecan Crust. ; I’m using Swerve granular as a sweetener in both the pecan crust and cheesecake filling. Combine cream cheese, 2/3 cup sugar substitute and cream in a large bowl. Slowly add in the eggs, pumpkin purée, sweetener, cinnamon, pumpkin pie spice, and vanilla extract and beat until well mixed. The cheesecake takes a little while to bake, but it will still be jiggly in the middle when it is done. I’ve seen a lot of recipes for low carb pumpkin cheesecake, but I think one thing that sets this one apart is the yummy crust… https://thebestketorecipes.com/keto-cranberry-cheesecake-bars If you love brownies, you’ll definitely want to try these keto mini brownie muffins! Cool the cheesecake on the counter (approx 1 hour) then cover and chill in the refrigerator for 3+ hours. https://thebestketorecipes.com/keto-pumpkin-cheesecake-bars I substituted Stevia baking blend for all that Splenda, and reduced it by 1-2T. It's way easier to do that than to go through the effort of baking something. Using a hand mixer or wire whisk beat the eggs, sweetener, oil, and pumpkin … These keto pumpkin cheesecake bars make fall snacking healthy and super easy. Let cool completely, about 30 minutes. Very bland. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. You can run them through your food processor, or I simply use a handy food chopper for small jobs like this. Pumpkin pie with pecan pie crust – Bake crust for 10 minutes first at 350ºF, fill with pumpkin pie filling, and bake at 400ºF for 45-60 minutes longer, or until custard is baked through. With 4 net carbs in 1/2 a cup of pumpkin puree, it can be easy to overindulge. **Disclosure** This post contains affiliate links, which means, if you click the link our website may make a small commission for advertising this product to you. (kind of like a pretzel salty/sweet crust <3). I also made homemade whip-cream and added pumpkin spice to that along with some swerve confectioners for a mild sweet and it was excellent. I hope you get a chance to try! Refrigerate. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Stir in pumpkin puree, vanilla, and pumpkin spice until combined. Also, get awesome low carb recipe inspiration on Pinterest. That's why I adore these cheesecake bars. It does not cost you more to shop using these links. Pour the cheesecake mixture over the cooled crust. You can let them thaw for a bit before serving. Add comma separated list of ingredients to include in recipe. A delightfully easy and no fail keto Fall dessert. Bake in the preheated oven until crust is golden brown, about 10 minutes. egg. Mince your pecans so that they’re not in big chunks in the crust. Spray an 8-inch glass baking dish with cooking … In the video, you’ll find three main steps: Make the crust in a food processor and pre-bake it Mix the cheesecake layer, add it to the crust and bake it Whisk and add the pumpkin pie layer and bake it until it’s complete Here are some tips for making the cheesecake: Cheesecake needs to be kept in the refrigerator. I also use low-fat cream cheese to reduce the amount of fat. https://ketodietapp.com/Blog/lchf/low-carb-pecan-pie-cheesecake The tools you need to make this cheesecake are an electric mixer, 8×8 baking dish (or 7×9), and parchment paper. Excellent recipe! Add sweetener and butter; pulse to combine. This site uses Akismet to reduce spam. Hey Megan! Bake in the preheated oven until crust is golden brown, about 10 minutes. Hey Krissy! Allow the cheesecake to cool some before chilling it in the fridge. Once you’re ready to serve the pumpkin cheesecake, you can remove it from the fridge and serve. No one thought it was a low sugar desert! Since this Cheesecake does not have a graham cracker crust, this also qualifies as a Gluten-Free recipe too (as Keto recipes tend … Prepare an 8×8 or 7×9 baking dish by lining it with parchment paper. Since this Cheesecake does not have a graham cracker crust, this also qualifies as a Gluten-Free recipe too (as Keto recipes tend to be anyhow), and of … I’ll be making it again soon. Hip Tips for the yummiest keto pecan cheesecake bars: Chop the pecans and then measure them for this recipe. No crust means this Pumpkin Cheesecake Bars are lower in carbs and fewer time in the oven. Your goal in mixing the cheesecake batter is for it to be super smooth. https://www.allrecipes.com/recipe/266182/low-carb-pumpkin-cheesecake-bars Filling: Beat cream cheese until smooth. 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