These keto pumpkin cheesecake bars feature a buttery almond flour crust topped with a smooth, spiced pumpkin cheesecake filling. They are a festive low-carb dessert that is perfect served chilled.
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix the almond flour, powdered erythritol, cinnamon, and salt. Stir in the melted butter until the mixture resembles damp sand.
Press the crust mixture firmly into the bottom of the prepared pan in an even layer. Bake for 8 to 10 minutes, then remove from the oven and let cool slightly.
In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until fully combined and smooth, being careful not to overmix.
Pour the cheesecake filling over the pre-baked crust and spread it evenly with a spatula.
Bake for 30 to 35 minutes, or until the center is just set and the edges are lightly golden. The bars may still have a slight jiggle in the middle.
Turn off the oven, crack the door open, and let the bars cool in the oven for 15 minutes to help prevent cracking.
Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or until fully chilled and firm.
Lift the bars out of the pan using the parchment overhang, slice into squares, and serve chilled.
Notes
For the best texture, make sure the cream cheese is fully softened before mixing. Chill the bars thoroughly before slicing for clean edges. Store leftovers covered in the refrigerator.