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Keto Pumpkin Cheesecake Bars have a buttery almond flour pecan crust, a creamy cheesecake center, and a warmly spiced pumpkin pie layer. Each square is rich and smooth with plenty of fall flavor, but no traditional cookie crust, flour crust or refined sugar.
Why You’ll Love These Keto Pumpkin Pie Bars
- Three layers in every bite: A buttery almond flour pecan crust, creamy cheesecake, and warmly spiced pumpkin pie filling.
- Easy to make ahead: The bars need time to chill, so you can make them the night before.
- Lower in carbs: Almond flour, pecans, and keto-friendly sweeteners replace a traditional flour crust and refined sugar.
- Made for fall gatherings: Once chilled, the bars are easy to slice and serve for Thanksgiving, Christmas, or another holiday meal.
The three layers give these keto pumpkin pie cheesecake bars the flavor of pumpkin pie and the creamy texture of cheesecake in every slice.
Ingredients for Keto Pumpkin Cheesecake Bars
The full ingredient amounts are in the recipe card below.
- Almond flour: Use finely ground almond flour rather than coarse almond meal.
- Pecans: These give the crust a buttery flavor and a little crunch.
- Cream cheese: Let it soften before mixing so the cheesecake layer comes out smooth.
- Sour cream: This keeps the cheesecake creamy and adds a little tang.
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling.
- Pumpkin pie spice: Use a store-bought blend or my homemade Pumpkin Pie Spice, made with cinnamon, ginger, nutmeg, allspice, and cloves.
- Keto sweeteners: Granular sweetener works in the crust and cheesecake. A brown sugar replacement adds deeper flavor to the pumpkin layer.
- Brandy: This is optional, but it adds a little extra warmth to the pumpkin filling.
Is Pumpkin Keto-Friendly?
Pumpkin can fit into a keto or low-carb way of eating when you keep the serving size in mind. It has more carbs than some vegetables, but you do not need very much to add plenty of flavor to keto pumpkin bars. This recipe uses half a cup of pumpkin purée for 12 bars. That is enough to give the top layer its pumpkin pie flavor without adding a large amount to each serving.
Check the label before buying canned pumpkin. Plain pumpkin purée is different from pumpkin pie filling, which usually contains added sugar.
What Makes These Healthy Pumpkin Cheesecake Bars Low Carb?
Traditional pumpkin cheesecake bars often use a cookie, graham cracker, or flour-based crust along with white and brown sugar. These low-carb pumpkin cheesecake bars use almond flour and pecans for the crust. Granular and brown sugar replacements sweeten the cheesecake and pumpkin layers without regular sugar. You still get the creamy cheesecake texture and warm pumpkin pie flavor, just with ingredients that work better for a low-carb dessert.
How to Make Keto Pumpkin Cheesecake Bars
The video in the recipe card shows how to build all three layers. These visual cues will help as you go.
Make the Almond Flour Pecan Crust
The crust should look evenly moistened and hold together when pressed. Pack it firmly into the corners of the pan so the bars have an even base.
Add the Cheesecake Layer
Mix until the filling looks smooth with no visible pieces of cream cheese. After its first bake, the surface should look lightly set rather than wet.
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Top with the Pumpkin Pie Filling
Pour the pumpkin filling gently over the cheesecake layer to keep the layers from mixing too much. A few small swirls are completely fine.
Bake Until the Center Has a Slight Jiggle
The edges should look set, while the center still moves slightly when you gently shake the pan. The bars will continue to firm up as they cool.
Chill Before Slicing
Refrigerate the bars for at least four hours, but overnight gives you the cleanest slices. Wipe your knife between cuts to keep the layers neat.
How to Get Clean, Defined Layers
The pumpkin and cheesecake layers may swirl together a little where they meet. That will not change the flavor, but these tips can help keep them more defined:
- Bake the cheesecake layer briefly before adding the pumpkin filling.
- Pour the pumpkin filling slowly and close to the surface.
- Avoid spreading the pumpkin back and forth more than needed.
- Chill the bars completely before slicing.
Can I Use a Different Crust?
I use an almond flour pecan crust because it adds a buttery, nutty flavor and works well for a low-carb dessert. You can also use your favorite keto baking mix like I do in Keto Cheesecake Brownies. Prepare it according to the package directions and use it as the base for the cheesecake and pumpkin layers. The thickness and texture may change depending on the mix you choose.
Make These Bars the Night Before
These bars need time to cool and set, so I usually make them the night before a holiday. Bake the bars, let them cool, then cover and refrigerate them overnight. Keep them chilled until you are ready to cut and serve them. Making dessert early also frees up time for the rest of your Thanksgiving recipes or Christmas recipes.
How to Store and Freeze Them
- Refrigerator: Store the bars in an airtight container for up to four days.
- Freezer: Wrap one or two chilled bars in parchment paper, then place them in a freezer-safe bag.
- To thaw: Move the bars to the refrigerator and let them thaw before serving.
- To serve: Keep them cold until you are ready to eat them so the layers stay firm.
Frequently Asked Questions
The cheesecake layer may not have set enough before the pumpkin filling was added, or the pumpkin may have been poured too quickly. A little swirling is normal and does not affect the flavor.
The edges should look set, while the center should still jiggle slightly when you move the pan. The middle will firm up as the bars cool and chill.
You can, but the bars will be thicker and may need more time in the oven. A 9-inch square pan gives you the thickness and baking time used in this recipe.
The night before is ideal. This gives the cheesecake plenty of time to set and makes the bars easier to slice.
Yes. Wrap the chilled bars individually or in small portions, then place them in a freezer-safe bag. Thaw them in the refrigerator before serving.
Keto Pumpkin Cheesecake Bars
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Recommended Equipment
Ingredients
Almond Pecan Crust
- 1.5 cups Almond Flour
- 1/2 cup Salted Pecans
- 4 tbsp Butter
- 3 tbsp Granular Sweetener
Keto Cheesecake Layer
- 8 oz Cream Cheese
- 1/4 cup Sour Cream
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/4 cup Granular Sweetener
Pumpkin Pie Layer
- 1/4 cup Butter
- 2/3 cup Keto Brown Sugar Replacement
- 1/3 cup Organic Heavy Whipping Cream
- 1/2 cup Pumpkin Puree
- 1.5 tsp Pumpkin Pie Spice, click for my recipe
- 1 large Eggs
- 1 tsp Vanilla Extract
- 2 tsp brandy, optional
Instructions
- Preheat the oven to 350
- Mix all of the ingredients for the crust in a blender or bowl.
- Use a rubber spatula to press the crust down into the square pan
- Cook crust for 5 minutes and remove it from the oven
- Mix cheesecake layer by adding all of the ingredients to a stand mixer
- Add the cheesecake layer to the pre-cooked crust & cook this layer for 8 minutes
- Mix all of the ingredients for the pumpkin pie layer
- Add it to the top of the cheesecake layer
- Cook for an additional 35-40 minutes. You want the center of the cheesecake to be jiggly.
- Allow the dessert to cool. Refrigerate it for at least 4 hours.
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Recipe Notes
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Helene says
Thanks for a great recipe. I made this twice now and everybody enjoyed the dessert very much. I omitted the pecans from the crust and added a tsp of cinnamon. I also doubled the pumpkin puree the second time I made it to get more pumpkin into the recipe. I increased the pumpkin pie spice to 1 tbsp and also added a tsp of cinnamon.
Dr. Davinah's Eats Team says
You’re welcome! I’m delighted to hear everyone enjoyed the dessert. Your modifications with the cinnamon, increased pumpkin puree, and spice adjustments sound fantastic. Experimenting with flavors is always a great idea. If you ever have more culinary adventures or questions, feel free to share. Happy baking!
A. Brown says
This recipe is superb!
Dr. Davinah's Eats Team says
We’re so happy that you enjoyed this recipe. 🙂
Chasity N. says
These were delicious! I baked each layer as stated in the recipe. For my crust, I used half almond flour and half pecan flour. The addl pecans in the crust was the best part to me. Also, I used Whole Earth Allulose Erythritol baking blend sugar. Thanks Dr. Davinah
Dr. Davinah's Eats Team says
Thank you so much for trying our recipe. We’re glad you enjoyed it.
Deb says
These pumpkin cheesecakes hit the spot! Keto desserts are what help me to remain a success and I was really getting jealous when I was seeing pics of pumpkin pies splashed all over the internet. These bars were super easy to make and fulfilled my pumpkin craving. My layers didn’t turn out as pictured even though I pre-baked the first layer, but the taste is just as good. This recipe is a keeper!
Dr. Davinah's Eats Team says
We really appreciate you stopping back to write such a thoughtful review. We’re so happy that you liked this recipe.
Stacey Washington says
This recipe is a hit at my dinner parties! I’ve even got the non-keto crowd on board. Additionally, this tasty treat is a fantastic take away gift for dinner party attendees or to serve at the holiday open house. We just love, love, love! I make a fresh whipped cream fizzle sugar free caramel sauce on top. Yum 😋 Thanks for sharing.
Dr. Davinah's Eats Team says
We really appreciate you stopping back to write such a thoughtful review. We’re so happy that you enjoyed this recipe.
Angie says
Just made this and its wonderful! I love each layer, though i think the nutty base is the star. I used an 8×8 pan so base was a tad thick – not that I mind 😊
Thank you for sharing – its a lovely treat.
Dr. Davinah's Eats Team says
We’re so happy you enjoyed it. Thanks for taking the time to leave a comment.
Becky says
This is so good !!!! My keto treat with coffee even breakfast some mornings. Many Thanks !
Dr. Davinah's Eats Team says
You’re welcome! We’re so glad you liked it.
Caroline Greenwood says
These are fantastic! We had them at our Thanksgiving dinner last year and they were a big hit, easy enough to make for weeknight dessert also!
Dr. Davinah's Eats Team says
We’re so glad you enjoyed our recipe.
Eileen K. says
I needed my pumpkin fix and these bars delivered. They are just delicious and easy to prepare. My family enjoyed them. We will definitely be making these over and over.
Davinah says
Eileen,
I’m so happy that you enjoyed these. Definitely one of my fall favorites too!
Best,
Davinah
veenaazmanov says
Delicious Pie and perfect recipe. Best weekend recipe when family is all home. This recipe sound healthy too.
Dr. Davinah's Eats Team says
We really appreciate you stopping back to write such a thoughtful review.
Suzy says
Was looking for a gluten free pumpkin recipe and found this! It was just perfect and so tasty too!
Davinah says
So glad this popped up! Thanks for taking the time to let me know you enjoyed it.
Beth Sachs says
These pumpkin cheesecake bars are the perfect Fall dessert. So tasty, my whole family loves them.
Dr. Davinah's Eats Team says
We really appreciate you stopping back to write such a thoughtful review.
Irene says
The only reason I did not give it 5 stars is because I am not a pumpkin person (My husband is). No brandy so I added whiskey instead…came out awesome…I cooked my crust to long though, but it was still Delicious, .
Davinah says
Happy that you enjoyed this one too, even though you aren’t a pumpkin person!!
Clay says
Hi, I love the recipe and it tastes great but the crust is a little floury and I wanted to know how you utilize the butter in the mix, do you use softened or melted butter in the mix to bind it? Any feedback to assist in making this come out better would be helpful.
Davinah says
Hi Clay!
Glad you enjoyed the recipe. I’m using melted butter. It essentially works to bind all of the flour. One thing that might help is to view the video for this recipe. It shows you how the crust should look before you place it in the pan. Hope this helps. Feel free to come back if you have more questions!
Best,
Davinah
MK says
This is DIVINE! It is Monday before Thanksgiving and I just made it to make sure the non-ketos would eat it. They will never know. So. Can I freeze it? (so we don’t eat it all before Thanksgiving….. Did I mention this is divine!?!?)
Davinah says
HA! I’m so happy that you enjoyed this, MK. Yes! You can definitely freeze this recipe. I tend to do that with all of my cheesecakes on Thanksgiving so that I don’t eat them all in just a few days! I prefer to freeze them pre-cut & portioned so that when I’m ready to eat this again, I can just take one or two out & sit on them counter to thaw.
Best,
Davinah
Brisbane McDonald says
Hi! This looks great and I am probably going to make this for an office pot luck! I just wanted to know, can I use just monk fruit or just Erythritol? I have lankos and swerve now and I don’t want to buy another sugar subsitute.
Davinah says
Hi Brisbane!
I’d recommend that you use Swerve. The sweetener that I’m using is an erythritol blend and so is Swerve so that would work perfectly.
Thanks so much for asking.
Best,
Davinah
Donna says
Can you double recipe and make in a 9×13 pan??
Davinah says
Hi Donna!
Absolutely – in fact, this is my plan when I remake this for the holidays.
Best,
Davinah
Lauren Gonzalez says
Should I adjust the cook times if I’m doubling it?
Davinah says
Hi Lauren,
When you double the recipe, you’ll need to use a larger pan. Since there will be more space, it should cook evenly using similar times. I haven’t tried this, but I imagine that it should need ~10 extra minutes.
Thanks,
Davinah
Lauren Gonzalez says
mine didnt come out as pretty as yours but they were a HUGE hit!!
Mimi says
Can you use half and half instead of heavy cream?
Davinah says
Hi Mimi – yes! You can even use coconut cream if you’d like to cut the heavy cream completely.Thanks for asking.
Doreen Garrett says
The pumpkin dessert was delicious. Being British,, pumpkin isn’t honestly something we use a lot in cooking -especially desserts! However, as it’s all Hallows around now, I thought I’d give it a go rather than waste all that beautiful fruit…what can I say…except I didn’t realise what I’d been missing out on! It’s hard to believe this is keto!! Thank you Davinah! You’ve opened my eyes. No longer will my keto life be full of the usual predictable meals. I will be using quite a number of the wonderful recipes you are so kindly sharing (once I find the British equivalent of the American names for some of the foods). Keto eating just got even more appealing!
Davinah says
Hi Doreen!
Thanks so much for your comment. I’m so happy that you enjoyed this and found it eye-opening! I started this website because I was getting quite tired of the usual predictable meals & figured others might want something a bit different every now and then too. Looking forward to hearing about the recipes that you try next.
Best,
Davinah
Linda says
Dr Davinah Just discovered your site and am so glad I did. This pumpkin dessert is amazing!!! Just wanted to give you a big shoutout to a fellow keto foodie. I will definitely be checking your site often. Blessings on your day
Davinah says
Hi Linda!!!
So happy you stopped by. Thank you for taking the time to leave a note! Many blessings to you too!
Best,
Davinah
Aliv says
Super recipe! The Pumpkin Pie layer was my favourite part, great mix of flavours 🙂
Davinah says
Thanks so much for taking the time to stop back! Glad you enjoyed it! 🙂
Julie says
Hi! Can you use regular white erythritol rather then brown? Thanks in advance!
Davinah says
Hi Julie!
Yes. Feel free to use the regular one. The brown has a slightly different flavor, but I’m certain these will still taste delicious without.
Thanks for asking.
Lisa MacDonald says
These were fantastic! Really loved it, and happy that the recipe was for a square pan. Truth is mist people don’t really want to try “no sugar added” desserts. However, with this recipe, you can’t tell the difference!
Thank you!
Davinah says
Hi Lisa!
I’m so happy that you enjoyed this. Thanks for taking the time to write back about your experience.
Best,
Davinah
Rick says
I cooked the cheesecake layer for 8 min as directed but the pumpkin layer mixed in like a swirl instead of resting on top, still good just not as good looking as yours..
Davinah says
Thanks for letting me know about how that went for you. Happy you enjoyed this! Mine was a swirl on top too. The next time I make this, I’ll see if there are ways to modify the instructions to make it easier for everyone to get the layers along with the swirl.
Leah Temple says
Are you sure this goes into a 12″ pan (the link to purchase the pan goes to Amazon and it is a 12″ pan which made the end result extremely thin? It was delicious but may try an 8×8 pan next time.
Davinah says
Hi Leah!
Thanks so much for point that out. Sometimes, Amazon changes links or discontinues products and just directs you to the next best thing. I used a 9-in pan to make this and have updated all the links on this page.
Happy you enjoyed it!
Leah Temple says
Yes, my husband is devouring it as I am typing this email. although the pan was too large due to error … it was very very good!
Davinah says
Ha! Thanks again for pointing this out, Leah.
Ashley says
Are these gluten free? Trying to find something to make for Thanksgiving that fits everyone’s needs….a type 1 diabetic, who is low carb and a mom who is gluten free.
Davinah says
Hi Ashley,
These are gluten-free and the sweeteners that I’m usually are refined sugar-free.
Thanks for asking.
Janice says
Omg! Delish! I did add the brandy? very rich so I only ate a small square. My husband L O V E D IT!!!
Davinah says
So happy that you enjoyed this, Janice!
Robin says
Can you substitute confectioners or granulated Erythritol for brown sugar Erythritol?
Davinah says
Yes – that should work. I prefer granular vs. confectioners. There will be a slightly different flavor (brown sugar has a bit more richness), but nothing to worry about. Please use what you have on hand.