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.
I am sharing this recipe post in partnership with Lakanto.
Read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make these pumpkin cheesecake bars.
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Easy nut-free keto pumpkin cheesecake bars
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?
Nut-free keto pumpkin cheesecake bars FAQS
Before you make this recipe, read over the answers to these commonly asked questions and look through the step-by-step photos. By doing this, you’ll ensure that you make the recipe right the first time!
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 is monk fruit sweetener? Where can I buy it?
Monk fruit contains zero calories, net carbs, and glycemic sweeteners. It tastes like traditional sugar and incorporates really well into baked good recipes.
I purchase my monk fruit sweetener from Lakanto on their website and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your order.
If you’d rather find and purchase monk fruit sweetener in-store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s products.
How many grams of net carbs per serving?
Each serving contains 2.4 grams of net carbs and 1 cheesecake bar is equivalent to 1 serving. This recipe yields 12 cheesecake bars.
The nutrition information, including calories, total carbs, protein, and fat per serving, is listed in the nutrition label below the recipe card.
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.
Looking for more keto pumpkin recipes?
If you like these pumpkin cheesecake bars, you will love these other pumpkin desserts!
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Nut-Free Keto Pumpkin Cheesecake Bars
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 5 hours, 10 minutes
- Yield: 12 cheesecake bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
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.
Ingredients
- 16 oz cream cheese, softened
- ¾ cup (183g) pumpkin puree
- ½ cup (96g) classic monk fruit sweetener
- 4 eggs
- 1 tbsp + 1 tsp pumpkin pie spice
- 1 ½ tsp pure vanilla extract
- ¼ tsp cream of tartar
- ⅛ tsp baking soda
Instructions
- 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 before slicing into 12 equal-sized bars.
Recipe Notes:
Classic Monk Fruit Sweetener Substitution: 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 Substitution: 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.
Where To Purchase Monk Fruit Sweetener: You can purchase monk fruit sweetener on Lakanto’s website. Use the discount code REALBALANCED at checkout for 20% OFF your order. Alternatively, monk fruit sweetener is becoming widely available at grocery stores.
Cream Of Tartar & Baking Soda Substitution: 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.
Net Carbs: Each serving contains 2.4 grams of net carbs and 1 cheesecake bar is equivalent to 1 serving. This recipe yields 12 cheesecake bars.
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.
Keywords: crustless pumpkin cheesecake bars, keto pumpkin cheesecake bars, nut-free pumpkin cheesecake bars
Monica says
Can you make these into individual muffin cheesecakes? What do you think the bake time would be? Can’t wait to try these!
Sara Nelson says
I haven’t tested this, so I can’t say for sure, but I would venture to say the bake time would be shorter. If you want a tried-and-tested muffin recipe that’s similar to this one, try these Cream Cheese Pumpkin Muffins!
Kristin Adler says
Delicious!!
★★★★★
Jerrie says
These are absolutely DELICIOUS! Not difficult to make and nobody realizes they are keto! Well done
★★★★★
Deb says
These are awesome! I am new to Keto and didn’t think this kind of dessert would be an option! They will be part of my thanksgiving for sure. Even my tough to please son loved them! Thank you!
★★★★★
Sara Nelson says
I’m so happy to hear that, Deb!