These Nut-Free Keto Pumpkin Cheesecake Bars are a delicious and flavorful dessert that are so easy to make. They are crustless and flourless cheesecake bars that are made without almond flour or coconut flour. With minimal net carbs per serving, this recipe is keto-friendly, as well as being gluten-free, grain-free, nut-free, coconut-free, and vegetarian.
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These pumpkin cheesecake bars are crustless and are made without almond flour or coconut flour. They require very minimal effort in the kitchen (mix, bake, chill, slice), so if you’re looking to make a seasonal recipe together as a family, or maybe you’re just a novice chef, you will love this recipe!
What ingredients are required?
- Cream cheese
- Eggs
Are there any ingredient substitution options?
- Classic Monk Fruit Sweetener: Golden Monk Fruit Sweetener from Lakanto can be subbed in here at a 1:1 ratio. Swerve or erythritol would also work. Powdered stevia or liquid stevia will not work.
- Pumpkin Pie Spice: I purchase mine from Amazon, but if you want to make your own from home, you can make this pumpkin pie spice recipe and then use 1 tbsp + 1 tsp of it in these cheesecake bars.
- Cream Of Tartar & Baking Soda: Cream of tartar and baking soda need to be used together in this recipe. If you do not have one or the other, you can substitute in 1/2 tsp of gluten-free baking powder. If you use baking powder, completely omit both cream of tartar and baking soda.
What diets is this recipe compliant with?
- Low-Carb and Keto: These bars contain just 2.4 grams of net carbs per serving and work perfectly for those who follow a low-carb or ketogenic diet.
- Nut-Free: This recipe is free from tree nuts.
- Coconut-Free: This pumpkin dessert does not contain any coconut products.
- Gluten-Free and Grain-Free: This recipe does not contain gluten or grains.
- Primal: This is a primal diet-friendly dessert.
- Vegetarian: This recipe is compliant with a vegetarian diet.
- Refined Sugar-Free: Made with Lakanto Monk Fruit Sweetener, this dessert does not include refined sugar.
How to store bars after baking and chilling?
Refrigerator Storage: Store prepared cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Freezer Storage: Individually wrap slices of chilled cheesecake bars in plastic wrap and then in foil. Alternatively, you can store all of the cheesecake bars together, but they may become soggy after thawing. Store in an airtight container in the freezer for up to 1 month. When you’re ready to eat, allow cheesecake bars to thaw for 2-4 hours at room temperature or in the refrigerator overnight.
How to make these pumpkin cheesecake bars
Preheat oven to 325 degrees and line 8×8-inch baking pan with parchment paper.
In a mixing bowl, using an electric mixer, whip cream cheese until fluffy.
Add remaining ingredients and mix again with an electric mixer until thoroughly incorporated.
Pour mixture into prepared baking pan and transfer to the oven to bake for 1 hour.
After baking, remove pan from oven, loosely cover with foil, and transfer to the refrigerator to chill for at least 4 hours.
Slice into 12 equal-sized bars.
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Nut-Free Keto Pumpkin Cheesecake Bars
Ingredients
- 16 ounces cream cheese, softened
- ¾ cup pumpkin puree
- ½ cup classic monk fruit sweetener
- 4 eggs
- 4 teaspoons pumpkin pie spice
- 1 ½ teaspoon pure vanilla extract
- ¼ teaspoon cream of tartar
- ⅛ teaspoon baking soda
Instructions
- Preheat oven to 325 degrees F and line 8×8-inch baking pan with parchment paper.
- In a mixing bowl, using an electric mixer, whip cream cheese until fluffy. Add remaining ingredients and mix again with an electric mixer until thoroughly incorporated. Pour mixture into prepared baking pan and transfer to the oven to bake for 1 hour.
- After baking, remove pan from oven, loosely cover with foil, and transfer to the refrigerator to chill for at least 4 hours before slicing into 12 equal-sized bars.
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