No Bake Pumpkin Keto Cheesecake Bars (Low Carb, Sugar Free, Gluten Free)
Just in time for fall this no bake pumpkin keto cheesecake can make the dessert table. An awesome option for a keto thanksgiving recipe. That is both easy to make and delicious!
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Servings: 9 squares
Calories: 211.9kcal
Ingredients
Cheesecake
- 8 oz Cream Cheese
- 4 tablespoon unsalted butter
- 1/4 cup Powdered monk fruit sweetener I used this
- 1 teaspoon Liquid monk fruit
- 6 tablespoon pumpkin puree
- 3/4 tablespoon pumpkin spice
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Crust
- 1 cup blanched almond flour
- 2 tablespoon unsalted butter
- 1/4 teaspoon cinnamon
- 1/4 teaspoon xanthan gum optional for a better hold
- 1/8 teaspoon salt
- 2 tablespoon sweetener
Instructions
Crust
- In a small bowl mix the almond flour, cinnamon, salt, xanthan gum and sweetener then pour 2 tablespoons of melted butter over the mix. Use a spoon to mix well then press out into a 8 x 8 baking dish. Set aside.
Cheesecake
- Bring cream cheese and 4 tablespoons of butter to room temperature
- Cream the butter and cream cheese together. Then add powdered sweetener, pumpkin spice, salt, monk fruit and vanilla extract.
- After that is blended add pumpkin puree
- Spread over the crust then place into the refrigerator until cheesecake has firmed up. The cheesecake won't be hard but a firm and creamy texture. Yet, firm enough to cut and lift out of the pan. Make 9 squares.
Nutrition
Serving: 1square | Calories: 211.9kcal | Carbohydrates: 4.6g | Protein: 4.5g | Fat: 22g | Saturated Fat: 10.6g | Trans Fat: 0.3g | Cholesterol: 51.4mg | Sodium: 95.9mg | Fiber: 1.5g | Sugar: 1.6g
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