Nut-Free Keto Pumpkin Cheesecake Bars

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

4.50 from 10 votes

Nut-Free Keto Pumpkin Cheesecake Bars

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.

Prep Time10

Cook Time1

Total Time5 10

Course: Dessert

Cuisine: American

Keyword: crustless pumpkin cheesecake bars, keto pumpkin cheesecake bars, nut-free pumpkin cheesecake bars

Servings: cheesecake bars

Calories: 166kcal

Author: Sara Nelson

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 8x8-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.

Notes

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.

Nutrition