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.
- 1¼ cup almond flour Order Here
- ¼ cup chopped pecans
- 2 tablespoons butter
- ¼ teaspoon salt
- 1 egg yolk
- 2 tablespoons Swerve
- 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
- Combine melted butter, egg, almond flour and chopped pecans.
- Place in plastic bag and refrigerate for 30 minutes.
- Press into bottom of pan, lined with parchment paper.
- Bake for 8 minutes at 350 degrees, F. 180 C. Gas, 4.
- Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. egg.
- Pour pumpkin mixture into prepared pre-baked pans. Bake at 350 F, 180 C, Gas 4 for 20 minutes.
- Cool Completely.
- Refrigerate.
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!
Angela these are baking in the oven. If the finished product tastes half as good as the filling, they’ll be fabulous. That filling is the bomb! I would make it without the egg and eat it in pretty dessert dishes or ramekins. Thanks for this recipe.
What a delicious alternative to a pumpkin pie! I have never cooked with swerve before – I’m so intrigued!
Thanks Liren
It’s great for sugar free desserts.