Low Carb Pumpkin Spice Cheesecake Bars

Low Carb Pumpkin Spice Cheesecake Bars
Grain Free Keto Friendly Kid Friendly Low Carb Vegetarian 

Nutrition: 149 calories

Creamy and delicious, these Low Carb Pumpkin Spice Cheesecake Bars have all the mouthwatering flavors you love.  The perfect way to end any special meal.

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My husband called me from work and asked me to make a dessert for a Thanksgiving Potluck. When you’re eating low carb or Keto at a group gathering, the dessert table is the hardest place to find good choices. You can always skip dessert, but part of the fun of Thanksgiving is all the tasty desserts.

The crust of these bars are made with almond flour, a great low carb option, and it adds a wonderful nutty flavor to the pumpkin spice cheese cake bars.

After mixing the almond flour, sweetener (I used Truvia), and butter together, press into the bottom of your pan until you have an even layer. Then, bake the crust at 325 degrees until it’s golden.

I made the Low Carb Pumpkin Spice Cheesecake Bars in a disposable pan so my husband could just throw it away after the party. Who wants to worry about bringing home dishes when you’re having fun at a party? While the crust is cooling, make the cheesecake filling. 

Start making the cheesecake filling by beating the cream cheese in a mixing bowl until it’s smooth. Once it’s smooth add your sweetener and continue beating until it’s fully incorporated.

After the sweetener is fully incorporated, add the egg, vanilla extract, and heavy cream. Continue mixing, and scraping down the sides of your mixing bowl, until you have a smooth cheesecake filling. 

I took about half of the cheesecake filling out of the mixing bowl and set it aside, while I added the pumpkin puree and pumpkin pie spice to the remaining filling. 

Next time, I would set aside more than half of the cheesecake filling (maybe three-quarters) because I didn’t get as many white swirls as I wanted. If you don’t want swirls, you could also do layers or just mix all the filling ingredients together.

The Low Carb Pumpkin Spice Bars look beautiful when they come out of the oven. The bars will need to cool and chill in the refrigerator for about 2 hours before they’re fully set. This is a great make-ahead dessert.  I made mine the day before and had them cut and ready for my husband to bring to his party. 

My pan was about 8″ by 8″, so the crust and filling was pretty thick.  I cut the bars into 1.5″ squares, approximately, which made 25 servings. This size is the perfect tasty bite, or two. You can always cut them bigger, but I find this is a great way to be able to try a little bit of every dessert available at a party.

I managed to get some swirls and some layers in my bars.  Don’t they look delicious?

Low Carb Pumpkin Spice Cheesecake Bars

Creamy and delicious, these Low Carb Pumpkin Spice Cheesecake Bars have all the mouthwatering flavors you love.  The perfect way to end any special meal.

Total Time: 3 hours
Prep Time: 8 min
Inactive Time: 2 hours
Cook Time: 52 min


  • 2 cups Almond Flour
  • 1/2 cup Truvia, divided
  • 4 Tbsp Butter, melted
  • 16 oz Cream Cheese
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 3 Tbsp Heavy Cream
  • 7.5 oz Canned Pumpkin (half of a can)
  • 1 tsp Pumpkin Pie Spice


  1. Pre-heat the oven to 325 degrees.
  2. In a square baking dish (mine was 8″ x 8″), mix together almond flour, 1/4 cup Truvia and melted butter. Once the flour mixture is completely combined, press into the bottom of the pan with your hands, creating an even crust.
  3. Bake the crust for 12 minutes then remove from the oven and let cool. Turn the oven down to 275 degrees.
  4. In a large mixing bowl beat the cream cheese until it’s smooth. Once smooth add Truvia and beat until well combined, scraping down the sides of your mixing bowl as necessary.
  5. Beat in the egg, vanilla and heavy cream.  Once the mixture is smooth and fully combined, divide and place 2/3-3/4 of the filling in a separate bowl.
  6. To the remaining cream cheese mixture still in the mixing bowl, add the canned pumpkin and pumpkin pie spice. Beat until throughly combined.
  7. On top of the cooled crust, spoon the two cream cheese mixtures in separate areas.  Once all the cream cheese filling is on the crust, swirl the white and orange mixtures together with a butter knife. Bake for 35-40 minutes until the cheesecake is set but jiggles just slightly in the center.
  8. Remove from the oven and let cool completely.  Then refrigerate about 2 hours until firm.  Cut into squares and enjoy.


Yield: 25 servings, Serving Size: Approximately 1.5″ square

Amount Per Serving:  Calories: 149,  Total Fat: 13.7g, Saturated Fat: 5.6g,  Cholesterol: 36.3mg, Sodium: 61.8mg, Carbohydrates: 3.1g, Fiber 1.2g, Sugars: 1.2g, Protein 3.3g

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4.8/5 (6 Reviews)

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