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Grain Free Pumpkin Cheesecake Bars from Spinach Tiger
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5 from 3 votes

Pumpkin Bars

Easy Grain Free Pumpkin Cheesecake Bars,crust made with almond flour pecan.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 134kcal
Author: Angela Roberts


Almond Flour Crust

  • 1 1/4 cup almond flour
  • 1/4 cup chopped pecans
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 2 tablespoons Swerve

Pumpkin Cheesecake Filling

  • 1/4 cup Swerve
  • 7 ounces cream cheese room temperature (see notes)
  • 1 cup pumpkin puree
  • 1 egg
  • 1/2 teaspoon maple extract Order Here
  • 1 tablespoon pumpkin pie spice


Make Crust

  • 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.

Make Filling

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

Make Bars

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


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 1/4 cup swerve for this recipe, but please taste before you bake. You may want it sweeter!


Calories: 134kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Fiber: 2g