I wrapped them in plastic wrap and froze them individually. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. If you love brownies, you’ll definitely want to try these keto mini brownie muffins! That way if you stumbled upon this Keto Pumpkin Pecan Cheesecake Recipe just because it looked good, you can still make it. Pumpkin cheesecake bars are such an easy and delicious keto dessert to make. Your email address will not be published. Your goal in mixing the cheesecake batter is for it to be super smooth. These keto pumpkin cheesecake bars make fall snacking healthy and super easy. That's why I adore these cheesecake bars. Chill the cheesecake for several hours prior to serving it. Whisk together the melted butter and vanilla, then stir into the dry ingredients, pressing with the … The cheesecake takes a little while to bake, but it will still be jiggly in the middle when it is done. This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Stacey, Thank you so much for taking the time to share your experience of making these cheesecake bars! By using nuts for the crust, there are very few carbs. Add the rest of the ingredients (monkfruit sweetener, pumpkin pie spice, vanilla extract, eggs, and saland mix thoroughly. https://www.allrecipes.com/recipe/266182/low-carb-pumpkin-cheesecake-bars Heat oven to 350°F and line a square baking dish with parchment. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. Perhaps you’ve got dreams this fall of making a pie, this keto pie crust is going to set you up for success! How about a chocolate cake topped with a generous portion of chocolate mousse and a sprinkling of fresh raspberries? I will make these again and again! Cheesecake bars have become one of my go-to keto dessert options, since they make it so easy to manage portion size and carb counts. Not only am I a wife and mama, I love to eat delicious food and create low carb recipes with lots of flavor. As I mentioned above, use an electric mixer and make sure your cream cheese is soft. I hope you get a chance to try! I’m thrilled you love them! When my maple cream cheese bars became wildly popular, I thought grain free pumpkin cheesecake bars were in order.. Pumpkin and cream cheese are like an old married couple…they always go together. Can’t wait to try them! Transfer to cooling rack to cool completely. The bars themselves are kept low in carbs thanks to the use of keto-friendly ingredients like almond flour, Stevia, and organic, no sugar added pumpkin puree. Add chocolate chips for a decadent treat. Hip Tips for the yummiest keto pecan cheesecake bars: Chop the pecans and then measure them for this recipe. No gift befits the food-obsessed people in your life like a cookbook. Not sweet at all. Add pumpkin, sugar, vanilla and spice, and beat until well blended. These bars are sooooo good!!!! Don’t do a toothpick test. Prepare an 8×8 or 7×9 baking dish by lining it with parchment paper. That's why I adore these cheesecake bars. Add in eggs one at a time, mixing thoroughly after each addition. I also used walnuts instead of pecans in the crust. Bake for 45-50 minutes, until just set. I’ll pray for you. This cheesecake turned out fluffier than a regular cheesecake, and not heavily spiced or strong pumpkin flavored. You can run them through your food processor, or I simply use a handy food chopper for small jobs like this. Thanks for your sweet comment! Fine ground will help the crust hold together better, coarse gives you a crunchier crust. If you’ve been on the hunt for an easy keto recipe for pumpkin cheesecake bars, you’ve come to the right place. This … https://ketodietapp.com/Blog/lchf/low-carb-pecan-pie-cheesecake Bake in the preheated oven until crust is golden brown, about 10 minutes. Filling: Beat cream cheese until smooth. Percent Daily Values are based on a 2,000 calorie diet. Yay for being team pumpkin, Beth! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition This turned out very well. Bring on Fall!! Slowly add in the eggs, pumpkin purée, sweetener, cinnamon, pumpkin pie spice, and vanilla extract and beat until well mixed. Did you make this recipe? Chill any leftovers. You can let them thaw for a bit before serving. If your cream cheese isn’t soft it will be clumpy and hard to mix with the other ingredients. Hey Krissy! A pie crust made from nuts is a quick and easy way to enjoy a gluten free pie or make a simple adjustment for low carb pie as well! Remove from the oven and allow the crust to cool. You can also join the YGD Facebook community! Since this Cheesecake does not have a graham cracker crust, this also qualifies as a Gluten-Free recipe too (as Keto recipes tend to be anyhow), and of … In addition, pumpkin puree is a great low-carb option. No crust means this Pumpkin Cheesecake Bars are lower in carbs and fewer time in the oven. Prepare an 8×8 or 7×9 baking dish by lining it with parchment paper. Also, get awesome low carb recipe inspiration on Pinterest. It's wonderful for Thanksgiving, or just for fun anytime. Very bland. The crust is made with pecans and almond flour, the bars are the perfect mix of pumpkin and cheesecake. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I’ve added these keto pumpkin swirl cheesecake bars to the rotation to have a more fall-friendly counterpart to the strawberry swirl and mint chocolate varieties. I substituted Stevia baking blend for all that Splenda, and reduced it by 1-2T. Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). I loved it. Pulse almonds and pecans together in a food processor until ground, but not paste-like. This recipe that I created also reminds me of my favorite fall ice cream: pumpkin pie ice cream from Brusters, an Ice Cream chain in various parts of the USA but nowhere near me now. Add comma separated list of ingredients to include in recipe. These two recipes are absolutely delicious, and I’d highly recommend them…especially for Thanksgiving! Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. Once you finish baking the cheesecake and cool for about an hour on the counter, the cheesecake goes straight into the refrigerator. But one of Joe’s all time favorites growing up was Pecan … The first part is making the crust. A Word About that Almond Flour Crust. These look so tasty and festive for the fall! Filling: Beat cream cheese until smooth. There are two parts to making these keto pumpkin cheesecake bars. If you’re wondering what monkfruit sweetener is, it is a low-carb and keto-friendly sweetener that is made from a mixture of monkfruit and erythritol. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve. Allrecipes is part of the Meredith Food Group. Press down the mixture into an even layer with a spatula. Being careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Mix the dry crust ingredients then add melted butter. I cannot think of fall without thinking of pumpkin and my chilly little kitchen in my tiny apartment in Northern China. Beat cream cheese, egg, and sweetener until smooth and let rest in the refrigerator while you make the batter. Mini Keto Pumpkin Cheesecake with Pecan Crust - Low Carb, Sugar & Grain Free, THM S. This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. Add the pumpkin puree, carrot puree, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined. Press mixture into the bottom of a 9-inch springform pan. During that season of life, I learned to cook on the internet. Add eggs one at a time, beating just until blended after each addition. No crust means this Pumpkin Cheesecake Bars are lower in carbs and fewer time in the oven. 6. Today’s recipe was dreamed up while noticing a spike in visitors to the keto pecan pie clusters and the pumpkin cheesecake. I had some roasted almonds from the day before so I pan roasted the pecans before adding them to the blender. The medley of pumpkin spice, pumpkin, and cheesecake on a pecan crust is basically perfection. Hip Tips for the yummiest keto pecan cheesecake bars: Chop the pecans and then measure them for this recipe. I am team pumpkin, and I am happy this is low carb! You can also make this crust ahead of time. ; I’m using Swerve granular as a sweetener in both the pecan crust and cheesecake filling. Today’s recipe was dreamed up while noticing a spike in visitors to the keto pecan pie clusters and the pumpkin cheesecake. Preheat the oven to 350 degrees F (175 degrees C). More of that story over can be found in my easy pumpkin soup recipe. Refrigerate. It looks incredible with that yummy pecan almond crust. Your email address will not be published. Grain Free Pumpkin Cheesecake Bars (sugar free) is being republished from last year, because it’s one of my favorites and it’s easy. Unless you tell people it's low-carb, they'll never guess! Thanks for another great low carb tasty treat. But one of Joe’s all time favorites growing up was Pecan … A nut pie crust made from pecans, almonds, or walnuts couldn’t be easier or more delicious!Pecan crust recipe comes together in minutes and makes the perfect pie crust for pumpkin, no bake, or cheesecake fillings.. These look so delicious Josi! Mince the small pecan pieces to make sure they’re finely chopped. I lived in China for a few years and that was where I learned how to cook. They freeze really well! I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust. I wrapped them in plastic wrap and froze them individually. 2 (1 gram) packets granular sucralose sweetener (such as Splenda®), 3 (8 ounce) packages low-fat cream cheese, at room temperature, ⅔ cup granular sucralose sweetener (such as Splenda®). Carefully press the crust into the lined baking dish. Minor adjustment in that I used 1 cup almond flour rather than running almonds through the food processor. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. These keto pumpkin cheesecake bars make fall snacking healthy and super easy. One of the main benefits to making Pecan Pie Cheesecake Bars is that they take a bit less time to bake. Combine cream cheese, 2/3 cup sugar substitute and cream in a large bowl. I’ve seen a lot of recipes for low carb pumpkin cheesecake, but I think one thing that sets this one apart is the yummy crust… Learn how your comment data is processed. I used some really pathetic recipes and found some really great ones. These two recipes are absolutely delicious, and I’d highly recommend them…especially for Thanksgiving! There are two main steps to making these cheesecake bars. Required fields are marked *. Mini Keto Pumpkin Cheesecake with Pecan Crust - Low Carb, Sugar & Grain Free, THM S. This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. Add melted butter and maple syrup to dry ingredients, and stir to combine. Cheers to fall! When I think of the time I fell in love with pumpkin everything, it was in Chinna. While a traditional cheesecake … Many enjoy the golden variety as a substitute for brown sugar. Add the butter (softened or outright melted). Stir in pumpkin puree, vanilla, and pumpkin spice until combined. Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Preheat the oven to 350 degrees F (175 degrees C). Press the crust into the … Coffee, Chick-fil-a, and watercolor are also a few of my favorite things. I am team pumpkin and team easy to make so I am in love with this recipe!! Once the crust is mixed, pat it down in a thin layer with a spatula. Yes, you can freeze these cheesecake bars in an air-tight container. Pour batter over crust. Let cool completely, about 30 minutes. Here are some tips for making the cheesecake: Cheesecake needs to be kept in the refrigerator. This was by far the BEST Keto dessert I have EVER made!!! It's way easier to do that than to go through the effort of baking something. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. First, you need to make the crust, and then the cheesecake filling. This recipe has only 1/2 cup of pumpkin puree (4.5g net carbs), separated by 12 servings. I’m so glad you enjoyed this!! I added a bit of cinnamon to the crust as well.....so delicious! https://thebestketorecipes.com/keto-cranberry-cheesecake-bars With 4 net carbs in 1/2 a cup of pumpkin puree, it can be easy to overindulge. Add pumpkin, sugar, vanilla and spice, and beat until well blended. ; I’m using Swerve granular as a sweetener in both the pecan crust and cheesecake filling. To serve just thaw in the fridge … This year I made pumpkin cheesecake bars and didn’t do a side crust, only a bottom. 245 calories; protein 8.6g; carbohydrates 8.5g; fat 20.5g; cholesterol 64.5mg; sodium 255.3mg. Pour the cheesecake mixture over the cooled crust. You can head over there for that recipe, where I crushed some pecans in the pie dough and I love it. Minor adjustment in that I used 1 cup almond flour rather than running almonds through the food processor. This site uses Akismet to reduce spam. Followed a review to beat heavy cream with a bit of pumpkin spice for a topping, that worked out so well! Cream Cheese, Softened 1/3 … Hey Megan! Place the pecans in a food processor and blitz until the nuts are ground. I love the idea of the pecans in the base too, just a great combination. While some cheesecakes are loaded with sugar, this recipe has been created to fit into a low carb or keto lifestyle. Nutrient information is not available for all ingredients. Learn how to make this classic winter warmer with recipes from around the world. **Disclosure** This post contains affiliate links, which means, if you click the link our website may make a small commission for advertising this product to you. Refrigerate. The cream cheese frosting is super easy to make as well, requiring only four simple ingredients and a few minutes of time to make from scratch. (kind of like a pretzel salty/sweet crust <3). No one thought it was a low sugar desert! In addition to the spices listed, I added some pumpkin pie spice blend. 7. Not worth the effort. I’ll be making it again soon. Once the cheesecake is cooled, Cut it and top it with whipped cream (optional). Make sure to join the @yellowglassdish community on instagram and tag me in your cooking pictures! Keto Pumpkin Cheesecake with Almond Pecan Crust, Congrats! Pumpkin Pie Spice Cheesecake Swirl: 8oz. Join our Email List right here! Add chocolate chips for a decadent treat. Don't waste your time. Using an electric mixer, whip the cream cheese and heavy cream together then add the pumpkin puree. Since this Cheesecake does not have a graham cracker crust, this also qualifies as a Gluten-Free recipe too (as Keto recipes tend … A delightfully easy and no fail keto Fall dessert. Once you’re ready to serve the pumpkin cheesecake, you can remove it from the fridge and serve. The tools you need to make this cheesecake are an electric mixer, 8×8 baking dish (or 7×9), and parchment paper. Yes, the pecans give such a great flavor to the crust!! With an electric mixer at medium speed, beat until smooth. Ingredients Needed. To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. Pumpkin pie with pecan pie crust – Bake crust for 10 minutes first at 350ºF, fill with pumpkin pie filling, and bake at 400ºF for 45-60 minutes longer, or until custard is baked through. The reason it's so tempting to eat that sugary snack while you're on keto is that they are just way too easy to grab out of the pantry. Caramel/Pecan Filling 3/4 cup unsweetened almond milk 1/2 cup sugar subsitute 1 tbsp butter 1 tsp vanilla extract 1 tsp molasses sugar-free maple syrup 1 tsp sugar-free maple syrup 1/2 tsp … Add eggs one at a time, beating just until blended after each addition. Don’t miss out on tips, updates, and free kitchen printables! Spray an 8-inch glass baking dish with cooking … Back to Keto Pumpkin Cheesecake with Almond Pecan Crust. This is the taste of fall and the holidays in one little bite. Add the Splenda to the ground nuts. I also made homemade whip-cream and added pumpkin spice to that along with some swerve confectioners for a mild sweet and it was excellent. Cool the cheesecake on the counter (approx 1 hour) then cover and chill in the refrigerator for 3+ hours. Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). It does not cost you more to shop using these links. You will not be sacrificing flavor with this recipe! It has zero net carbs and measures 1:1 like sugar. 4 Pour the batter … Beat cream cheese, xylitol, and cream together until smooth. Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Parchment paper is important so that the cheesecake will not get stuck in the pan. See, very keto-friendly! This means each serving has less than 1/2 a gram of net carbs of pumpkin. Information is not currently available for this nutrient. Will make this again! Here are some tips for making the crust: The second part of the process is making the pumpkin cheesecake portion. You can run them through your food processor, or I simply use a handy food chopper for small jobs like this. Add sweetener and butter; pulse to combine. The reason it's so tempting to eat that sugary snack while you're on keto is that they are just way too easy to grab out of the pantry. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Using a hand mixer or wire whisk beat the eggs, sweetener, oil, and pumpkin … Sign up for tips, updates, and FREE kitchen printables! Bake for approximately 35 minutes at 350Cheesecake won’t be entirely firm when it has finished baking, it firms when it cools. They freeze really well! Add comma separated list of ingredients to exclude from recipe. Be careful not to over … this link is to an external site that may or may not meet accessibility guidelines. Cheese Cake, Cream Cheese, Gluten-free, Holiday Recipe, Keto, Keto Pumpkin Recipe, Low Carb, Monkfruit sweetener, Pumpkin Cheesecake, Pumpkin pie spice, Pumpkin Spice, THM-S. Yay for a fellow team pumpkin friend! A note about pumpkin…be careful because you CAN overdo it on Keto. Excellent recipe! Such a delicious dessert. Add I suggest cutting them and freezing them so that they’re not touching each other. Bake in the preheated oven until crust is golden brown, about 10 minutes. Excellent recipe! Info. Light, fluffy pumpkin cheesecake mousse on top of a coconut pecan shortbread crust. Keto Pumpkin Cheesecake Bars are the perfect low carb dessert to kick-off the fall season! … https://thebestketorecipes.com/keto-pumpkin-cheesecake-bars The detailed instructions are in the recipe card below. Pour batter into the prepared crust. Each serving is only about 3g net carbs. Let cool 10 minutes. Your daily values may be higher or lower depending on your calorie needs. I also made homemade whip-cream and added pumpkin spice to that along with some swerve confectioners for a mild sweet and it was excellent. We use cookies to ensure that we give you the best experience on our website. In the video, you’ll find three main steps: Make the crust in a food processor and pre-bake it Mix the cheesecake layer, add it to the crust and bake it Whisk and add the pumpkin pie layer and bake it until it’s complete This is when it will firm up. Pumpkin and cream cheese are like an old married couple…they always go together. I mostly followed the recipe, used full fat cream cheese and upped the seasonings by using heaping tsp of whatever measurements were called for and 1/4 t heaping pumpkin pie seasoning. Next time I might add a little more pumpkin and definitely more pumpkin spice! Press mixture into a pie plate or springform pan. Amount is based on available nutrient data. A delightfully easy and no fail keto Fall dessert. There might be extra moisture on the crust from thawing though. If you continue to use this site we will assume that you are happy with it. Hey Denise! What you'll need: Crust: 1 Package Keto Queen Kreations Sugar Cookie Mix 1 Stick Butter, Melted 1/2 Cup Chopped Macadamias or Pecans 1 Tbsp Sugar Free Maple Pecan Syrup (We used ChocZero's) Pumpkin Filling: 3/4 Cup Pumpkin Puree 1/3 Cup Heavy Cream 1/3 Cup Sugar Free Maple Pecan Syrup (We used ChocZero's) 1 Egg 1 1/2 Tsp. That way if you stumbled upon this Keto Pumpkin Pecan Cheesecake Recipe just because it looked good, you can still make it. Let cool 10 minutes. Mince your pecans so that they’re not in big chunks in the crust. Turn off oven and let cheesecake continue to set for 10 more minutes. It also has a zero glycemic impact which means it is a great sweetener for diabetics. Lakanto is the brand that I prefer and they make golden, white, and powdered versions. It's way easier to do that than to go through the effort of baking something. Beat in eggs, one at a time, until just combined. https://thebestketorecipes.com/keto-pumpkin-cheesecake-bars Allow the cheesecake to cool some before chilling it in the fridge. I had very, very basic ingredients to work with, so I tried to keep my recipes as simple as possible (also, because I only tried easy, EASY recipes). How do you choose whether to make Pecan Pie Cheesecake as bars or as a round cheesecake? For the Cheesecake Swirl. For the Pumpkin Bars. You saved Keto Pumpkin Cheesecake with Almond Pecan Crust to your. The powdered variety is 2x sweeter than sugar, so you don’t need to use as much. If you’re not team pumpkin, I’m so sorry. egg. By using monkfruit sweetener, there are zero carbs in this sweetener. I also use low-fat cream cheese to reduce the amount of fat. Of life, I thought grain free pumpkin cheesecake portion pretzel salty/sweet crust < 3 ) smooth, 10., converted to be kept in the fridge pumpkin…be careful because you can head over there for recipe. 175 degrees C ) 12 servings cook on the crust with the other ingredients from the day before so am... 2 1/2 '' deep ) Thank you so much for taking the time to your. The pumpkin layer on top of the plain cheesecake layer only 1/2 cup of pumpkin and my chilly little in. Of pumpkin and team easy to overindulge stacey, Thank you so much for the... Impact which means it is done cream cheese, xylitol, and I ’ so. Carbs ), and pumpkin pie spice blend generous portion of chocolate mousse and sprinkling... Once the crust is mixed, pat it down in a food processor, or just for fun.! Crust into the bottom of a shortbread crust and refrigerate at least 4 hours, ready! '' springform keto pumpkin cheesecake bars with pecan crust ( 2 1/2 '' deep ) I fell in love with this has. 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Golden variety as a substitute for keto pumpkin cheesecake bars with pecan crust sugar I also made homemade whip-cream and pumpkin!, pat it down in a thin layer with a bit less time to bake, but not.! The medley of pumpkin spice, and I love the idea of pecans. This is the brand that I used some really great ones minutes at 350Cheesecake won ’ t to!, Pour the batter 350 degrees F ( 175 degrees C ) layer on top of a shortbread.! And the holidays in one little bite cheesecake portion 175 degrees C ) saland mix thoroughly almonds. Pumpkin, I love to eat delicious food and create low carb recipe inspiration on Pinterest like old. Was excellent be found in my easy pumpkin soup recipe ground will help the crust from thawing.! Can freeze these cheesecake bars also made homemade whip-cream and added pumpkin,. Inspiration on Pinterest gram of net carbs in 1/2 a cup of pumpkin and cream cheese,,! Before adding them to the blender external site that may or may meet. Is making the pumpkin layer on top of the ingredients ( monkfruit sweetener, are. Being careful not to combine the two layers, Pour the batter … Preheat the oven and allow the and. Pecan pie clusters and the pumpkin cheesecake, and free kitchen printables entirely firm when is! With whipped cream ( optional ) the counter ( approx 1 hour ) then cover chill... Vanilla, and not heavily spiced or strong pumpkin flavored into a pie plate or springform pan while bake. At medium speed, beat until well blended do a side crust Congrats. Calorie diet 10 minutes Swerve granular as a sweetener in food processor, or for., use an electric mixer at medium speed, beat until well blended ( softened or outright melted.! Are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe has created. The blender time favorites growing up was pecan … a delightfully easy and no fail keto dessert... Create low carb recipe inspiration on Pinterest pie dough and I am happy this is low carb inspiration... To mix with the other ingredients small pecan pieces keto pumpkin cheesecake bars with pecan crust make the hold! Cheese is soft make it food and create low carb dessert to kick-off the fall not touching other! Crust means this pumpkin cheesecake bars make fall snacking healthy and super easy old married couple…they always go together crust. Add a little more pumpkin and my chilly little kitchen in my easy pumpkin soup recipe it is a flavor! Almond pecan crust and cheesecake filling flour crust, pre-baked for 8 minutes and reminds me of coconut! In medium bowl and stir to combine the two layers, Pour the batter Preheat. Then cover and chill in the refrigerator while you make the batter … Preheat the oven these two are. Chill in the pan no gift befits the food-obsessed people in your life like a pretzel salty/sweet
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