Completely Keto Pumpkin Cheesecake Bars

In a quaint kitchen nestled within a town where the leaves turn brilliant shades of orange and red with the arrival of fall, a keto baker with a passion for seasonal flavors set out to create a dessert that would capture the essence of autumn while adhering to the ketogenic lifestyle. This culinary artist, known in the community for her inventive recipes that never compromise on taste or health, decided to marry the beloved tradition of pumpkin desserts with the discipline of keto eating. Thus, the idea for Completely Keto Pumpkin Cheesecake Bars was born.

With the crisp autumn air as her inspiration, the baker meticulously selected ingredients that would bring her vision to life. The base of the cheesecake bars started with almond meal, chosen for its nutty flavor and low-carb properties, mixed with melted butter and a hint of Swerve Granular Sweetener for sweetness, plus a dash of pumpkin pie spice to hint at the filling’s flavor.

The filling was to be the star of the show, a rich and creamy blend of softened cream cheese without sugar, ensuring the dessert stayed firmly within keto guidelines. To this, she added more Swerve, capturing the classic sweetness of cheesecake without the carbs. Eggs provided the structure, while canned pumpkin puree and pumpkin pie spice infused the mixture with the quintessential flavors of fall, creating a perfect harmony of taste and texture.

As the cheesecake bars baked, their aromatic scent filled the kitchen, weaving a tapestry of warmth and comfort that felt like a hug from autumn itself. Once cooled, each bar was adorned with a swirl of whipped cream, a luxurious touch that added both beauty and a creamy contrast to the spiced filling, and a final sprinkle of pumpkin pie spice for garnish.

These Completely Keto Pumpkin Cheesecake Bars became more than just a dessert; they were a celebration of the season, a testament to the baker’s creativity and dedication to her keto lifestyle. Shared among friends and family, they became a beloved new tradition, a way to indulge in the flavors of fall without stepping away from healthful eating. In every bite, the love and care of the baker were evident, making each bar a piece of culinary art that delighted the senses and warmed the soul.

Harlan Kilstein’s Completely Keto Pumpkin Cheesecake Bars

Course: Dessert
Cuisine: American
Servings: 20
Calories: 143 kcal



  • 4 8 oz containers of cream cheese- make sure it has no sugar in it left at room temperature
  • 1 1/2 Cups Swerve Granular Sweetener
  • 4 Eggs
  • 1 Cup canned pumpkin puree
  • 2 Tsp pumpkin pie spice


Garnish: (optional)

  • A beautiful swirl of whipped cream
  • Dash of pumpkin pie spice


  1. Preheat oven to 300 degrees
  2. Line a Large 12 x 9 baking pan with parchment paper leaving some paper out on the sides
  3. Using a large bowl mix together all of the crust ingredients
  4. Pour crumbs into prepared pan and press all of the crumbs down firmly as flat and as smooth as you can
  5. In your mixer combine the cream cheese and Swerve until fluffy
  6. Add the eggs and mix
  7. Gently spoon half of the mix onto the crumbs evenly
  8. With the remaining cheese mixture add the pumpkin puree and pumpkin pie spice and whisk well
  9. Pour pumpkin mixture onto cheese layer and smooth out carefully
  10. Bake in Oven for 50 minutes
  11. Turn oven off and allow to cool with the oven door open for 1 hour or more
  12. Refrigerate a day in advance of serving or a minimum of 5 hours
  13. Serve cut into 20 bars
  14. Topped with whipped cream and a dash of pumpkin pie spice (optional)

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We may earn a commission if you make a purchase, at no additional cost to you.
03/18/2024 02:02 pm GMT

We may earn a commission if you make a purchase, at no additional cost to you.
03/18/2024 04:42 pm GMT

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