Easy Grain Free Pumpkin Cheesecake Bars

This will be my last pumpkin recipe of the season, but it might be my favorite. When my maple cream cheese bars became wildly popular, I thought grain free pumpkin cheesecake bars were in order.

I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust.

I learned a new thing today. In the other recipe, I brought the almond flour crust up the sides. In this recipe, I decided to only make the crust for the bottom. It works so well as I wanted more pumpkin cheesecake coming forward and not fighting all that crust.

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I like making these in a long bottomless baking pan, but you could use parchment and make these in a square baking dish. If you want to make A LOT of these in a 13 x 9 pan for a crowd, then double the recipe. Don’t forget the parchment paper. I love these pre-cut parchment sheets I recently ordered on Amazon.

The Good News for Grain Free Pumpkin Cheesecake Bars

They are easy, and they freeze well, even with the stabilized whipped cream. Freeze on a tray, then place in a plastic bag. When ready to eat, just leave out on counter for about 30 minutes.

The best thing I like about these is portion control and having a dessert pre-cut for a crowd. At 2 net carbs and 96 calories, you could afford a pumpkin dessert every night in November or why not for breakfast.

Nutrition Value for Grain Free Pumpkin Cheesecake Bars

I cut these into 16 servings. These bars are 134 calories (before whipped cream) and 1 net carb.

Spinach Tiger Has Lots of Pumpkin Desserts

Every Autumn I go to town trying to come up with new pumpkin desserts. I’ve done soufflé, ice cream, pie, cake and even pumpkin pop tarts. I have a separate post for diabetic friendly low-carb pumpkin desserts that you can find here.

Whether you’re making sides or turkey, I have you covered with 50 gourmet Thanksgiving Recipes.

My Top 50 Gourmet Thanksgiving Recipes from Soup to Nuts. Recipes Here.

You will also love these Grain Free Maple Pecan Cheesecake Bars, Most popular dessert post since it was published.

5.0 from 1 reviews

Pumpkin Bars

 

Author:

Angela Roberts

Recipe type: Dessert

Cuisine: American

Serves: 16

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Print

 

Easy Grain Free Pumpkin Cheesecake Bars,crust made with almond flour pecan.

Ingredients

Almond Flour Crust

• 1¼ cup almond flour Order Here
• ¼ cup chopped pecans
• 2 tablespoons butter
• ¼ teaspoon salt
• 1 egg yolk
• 2 tablespoons Swerve

Pumpkin Cheesecake Filling

• ¼ cup Swerve
• 7 ounces cream cheese, room temperature (see notes)
• 1 cup pumpkin puree
• 1 egg
• ½ teaspoon maple extract Order Here
• 1 tablespoon pumpkin pie spice

Kitchen Tools

• Parchment Paper
• Baking Pan

Instructions

Make Crust

1. Combine melted butter, egg, almond flour and chopped pecans.
2. Place in plastic bag and refrigerate for 30 minutes.
3. Press into bottom of pan, lined with parchment paper.
4. Bake for 8 minutes at 350 degrees, F. 180 C. Gas, 4.

Make Filling

1. Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. egg.

Make Bars

1. Pour pumpkin mixture into prepared pre-baked pans. Bake at 350 F, 180 C, Gas 4 for 20 minutes.
2. Cool Completely.
3. Refrigerate.

Notes

This recipe contains affiliate Amazon links which earn a small commission.

I reserved 1 tablespoon cream cheese from an 8 ounce pack to make stabilized whipped cream.

I only used ¼ cup swerve for this recipe, but please taste before you bake. You may want it sweeter!

Nutrition Information

Calories: 134 Fat: 12 Carbohydrates: 3 Fiber: 2 Protein: 4

3.5.3251