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Low carb, gluten-free pumpkin cheesecake bars with a crunchy pecan crust and creamy pumpkin filling. Perfect for fall, these bars are sugar-free, grain-free, and Trim Healthy Mama approved.

Ingredients

Scale
  • 2 cups pecans
  • 2 tbsp butter
  • 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 16 oz cream cheese
  • 1 cup pumpkin
  • 4 eggs
  • 2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 2 tsp pumpkin spice

Instructions

  1. Preheat your oven to 350°F and line a 9 x 13 pan with parchment paper for easy removal.
  2. Place the pecans, butter, and sweetener into a food processor or blender. Pulse until the nuts are finely chopped but not oily.
  3. Press the pecan mixture evenly into the bottom of the prepared pan.
  4. Bake the crust for 10 minutes until lightly toasted.
  5. Use the same food processor (no need to clean) to pulse cream cheese until silky smooth, scraping down the sides as needed.
  6. Add pumpkin, eggs, sweetener, and pumpkin spice to the processor and blend until the filling is smooth.
  7. Spread the pumpkin cheesecake filling evenly over the hot crust.
  8. Bake the bars for 35 minutes, or until edges are golden and the center still jiggles slightly when gently shaken.
  9. Cool the bars completely on a wire rack to room temperature.
  10. Refrigerate the cooled bars for at least 3-4 hours to set, then slice into 18 bars.

Notes

Each bar has about 2 net carbs., Store bars chilled in an airtight container in the refrigerator for 3-4 days., Freeze leftover bars in an airtight container for up to 2 months; thaw in fridge before serving., You may substitute pecans with walnuts or almonds for the crust., Sweetener substitutes: for Swerve or Lakanto Monk Fruit use 1.5x amount; for Pyure or strong stevia blends use half the amount., Use full-fat cream cheese softened to room temperature for smooth filling., Press crust firmly and evenly into pan for best results., Remove bars from oven when edges are set but center slightly jiggles to avoid cracking., Let bars sit at room temperature 10-15 minutes before serving to enhance flavor and reduce condensation., Nut-free crust substitute: use sunflower seed flour or seed blend crust, pressed and pre-baked like pecan crust., Fresh pumpkin puree can be used but drain extra liquid before measuring.

Nutrition

Find it online: https://margorecipes.com/keto-pumpkin-cheesecake-bars-low-carb-gluten-free-thm-s/