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one serving of nut-free keto pumpkin cheesecake bar on a plate

Nut-Free Keto Pumpkin Cheesecake Bars


  • Author: Sara Nelson
  • 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


Instructions

  1. Preheat oven to 325 degrees and line 8×8-inch baking pan with parchment paper.
  2. 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.
  3. 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

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