Skip to content
KetoDial
← Back to recipes
KetoDial
Recipe Card · Dessert
Keto · 2g net carbs

Low-Carb Pumpkin Cheesecake Bars

83
kcal
per serving
Prep
10 min
Cook
40 min
Total
50 min
Serves
16
Per serving 83 kcal Fat 7g Protein 3g Carbs 2g Net carbs 2g
Low-Carb Pumpkin Cheesecake Bars
AIngredients
  • cooking spray
  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin puree
  • 5 eggs
  • 1 cup granular sucralose sweetener (such as Splenda)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
Stock up from our pantry ›
BMethod
  1. Prep the dish. Preheat your oven to 350 degrees F (175 degrees C) and coat an 8-inch glass baking dish with cooking spray.
  2. Beat the base. Put the softened cream cheese in a stand mixer fitted with the paddle attachment and beat on high speed until it's completely smooth. Any lumps you leave now will still be there after baking.
  3. Add everything else. Add the pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla, then beat until the batter is well combined.
  4. Bake until set. Pour the batter into the prepared dish and bake until the center is set, about 40 minutes.
  5. Cool before cutting. Let the bars cool to room temperature before serving, or chill them and serve cold. They slice much cleaner after a stint in the fridge.