Are you looking for a low carb dessert that is perfect for the fall season? Look no further than these mouthwatering pumpkin cheesecake bars! Packed with flavor and rich in texture, these bars are the perfect treat to satisfy your sweet tooth without sabotaging your healthy eating habits. Whether you are looking for a dessert to serve at your next dinner party or simply want a delicious snack to enjoy at home, these low carb pumpkin cheesecake bars are sure to become a new favorite.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated sweetener of choice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 cup melted butter
- 3 8oz packages of cream cheese
- 1 cup granulated sweetener of choice
- 1 tsp vanilla extract
- 4 eggs
- 1 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
Instructions
- Preheat your oven to 325°F.
- In a large mixing bowl, combine the almond flour, coconut flour, sweetener, cinnamon, nutmeg, ginger, and salt. Mix well.
- Add the melted butter to the dry ingredients and mix until well combined.
- Press the mixture into the bottom of a 9×13 inch baking dish and set aside.
- In a separate mixing bowl, beat the cream cheese, sweetener, and vanilla extract until smooth.
- Add the eggs one at a time, beating well after each addition.
- Add the pumpkin puree, cinnamon, nutmeg, and ginger to the cream cheese mixture and beat until well combined.
- Pour the mixture over the crust in the baking dish.
- Bake for 45-50 minutes or until the cheesecake is set.
- Remove from the oven and allow to cool before slicing into bars.
Nutritional Information
Serving Size: 1 bar
- Calories: 210
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 200mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 7g
Cooking Time
Total Time: 1 hour and 15 minutes
Equipment
- Large mixing bowl
- 9×13 inch baking dish
- Hand mixer or stand mixer
- Spatula
Serving Suggestions
These low carb pumpkin cheesecake bars are delicious on their own, but can also be served with a dollop of whipped cream or a sprinkle of chopped nuts for added texture and flavor.
Variations
Feel free to experiment with different sweeteners and spices to make this recipe your own. You can also add a layer of chocolate or caramel sauce to the top of the cheesecake for added decadence.
Substitutions
If you don’t have almond flour or coconut flour, you can substitute with another low carb flour of your choice. You can also use a sugar substitute that works for your dietary needs.
Storage
These bars can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Tips
- Make sure your cream cheese is at room temperature before mixing to ensure a smooth and creamy texture.
- Allow the bars to cool completely before slicing to ensure clean cuts.
- For a firmer crust, you can pre-bake it for 10-15 minutes before adding the cheesecake mixture.
Notes
If you want to make these bars even more festive, you can add a sprinkle of pumpkin pie spice to the top of the bars before serving.
Frequently Asked Questions
Can I use a different type of nut flour?
Yes, you can use any type of nut flour that you like. Just keep in mind that it may change the texture and flavor slightly.
Can I use a different type of sweetener?
Yes, you can use any type of sweetener that works for your dietary needs. Just make sure to adjust the amount accordingly.
Can I make these bars ahead of time?
Yes, these bars can be made ahead of time and stored in the refrigerator or freezer until ready to serve.
Final Thoughts
These low carb pumpkin cheesecake bars are the perfect fall treat. Not only are they delicious and easy to make, but they are also healthy and low in carbohydrates. Whether you are following a low carb diet or simply want a guilt-free dessert, these bars are sure to satisfy your cravings. So what are you waiting for? Give this recipe a try and enjoy a deliciously healthy treat!