These Keto Pumpkin Pie Cheesecake Bars provide all the flavor of fall, just without the guilt! These three-layer bars include a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. Enjoy!

Servings: 12   Calories: 295kcal

Ingredients:

Almond Pecan Crust:

• 1.5 cups of Almond Flour.
• 1/2 cup of Salted Pecans.
• 4 tbsp of Butter.
• 3 tbsp of Granular Monk Fruit Erythritol.

Keto Cheesecake Layer:

• 8 oz of Cream Cheese.
• 1/4 cup of Sour Cream.
• 2 large Eggs.
• 1 tsp of Vanilla Extract.
• 1/4 cup of Granular Monk Fruit Erythritol.

Pumpkin Pie Layer:

• 1/4 cup of butter.
• 2/3 cup of Keto Brown Sugar Replacement.
• 1/3 cup of Organic Heavy Whipping Cream
• 1/2 cup of Pumpkin Puree.
• 1.5 tsp of Pumpkin Pie Spice.
• 1 Egg.
• 1 tsp of Vanilla Extract.
• Optional: 2 tsp of brandy.

Instructions:

• Preheat the oven to 350 degrees F. 
• Mix all of the ingredients for the crust in a blender or a bowl.
• Use a rubber spatula to press the crust down into the square pan.
• Cook the crust for 5 minutes, then remove it from the oven.
• Mix the cheesecake layer by adding all of the ingredients to a stand mixer.
• Add the cheesecake layer to the pre-cooked crust, then cook this layer for 8 minutes.
• Mix all of the ingredients for the pumpkin pie layer.
• Add it to the top of the cheesecake layer.
• Cook for an additional 35-40 minutes. You want the center of the cheesecake to be jiggly.
• Allow the dessert to cool. Refrigerate it for at least 4 hours.