These keto pumpkin cheesecake bars are creamy, spiced, and totally sugar-free. A fall dessert you’ll want to make again and again!

Scale

1½ cups almond flour

¼ cup melted butter

1 tbsp powdered sweetener

½ tsp cinnamon

Pinch of salt

¾ cup pumpkin purée

8 oz cream cheese, softened

¼ cup powdered sweetener (adjust to taste)

1 tsp pumpkin pie spice

½ tsp vanilla extract

½ cup heavy whipping cream

¼ cup chopped pecans (optional)

Cook Mode Prevent your screen from going dark

1. Mix crust ingredients until crumbly and press into a parchment-lined 8×8 dish. Chill.

2. Beat cream cheese, sweetener, pumpkin, spice, and vanilla until smooth.

3. Whip cream to stiff peaks and fold into pumpkin mixture.

4. Spread over crust, top with pecans, and chill 4+ hours or until firm.

5. Slice into bars and store in fridge or freezer.

You can skip the crust for an ultra-low-carb version.

Add a swirl of sugar-free caramel before chilling for extra flavor.