How to Make Keto Pumpkin Bars

Although this keto pumpkin dessert makes for a lovely presentation, the crust and cheesecake layers are so easy to make. Here’s an overview of how the pumpkin cheesecake bars are made:

Make the crust: stir together the melted butter, almond flour and confectioners sweetener to form a soft, buttery crust.
Lightly press the dough into an 8×8-inch pan and bake for 7 minutes and 350 degrees F.
Prepare the layers: The vanilla cheesecake layer is just cream cheese, egg, keto-friendly confectioners sweetener and vanilla extract.
When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer.
Spread the pumpkin layer over the vanilla cheesecake layer.
In a food processor, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon until a crumb mixture forms. Sprinkle over the cheesecake.
Bake for 30 minutes.
Allow the cheesecake to cool completely before slicing.

Can I Make This Recipe in a Pie Plate?

No, you need to use the correct size pan for the best results. A pie plate is larger than an 8×8-inch baking dish, so the bars will come out much thinner.