Keto Pumpkin Cheesecake Bars . These keto pumpkin spice cheesecake bars are one of my favorite keto desserts to date.
Before going keto, high-carb pumpkin cheesecake bars used to be my kryptonite come October and November, but now I’ve found a keto version!!
They taste unbelievably similar, even with some carrot puree subbed in for half the pumpkin puree to lower the carbs a bit.
So what are your impressions of the video? I hope you liked it! I’m glad to have been able to showcase it here. I’d definitely like to make it myself!
Anyway, it’s great to have you here at In Keto Mode! My name is Marc Gil . I’m thrilled that you’re here with me right now. I have a passion for checking out good diet-friendly cooking videos. I’m not the only one, it seems. 🙂
If the Keto Pumpkin Cheesecake Bars video really did do it for you, be sure to check out my other Keto recipe shares here on In Keto Mode. It only gets more delicious from here!
Also, you are invited to join my video updates and weight loss newsletter by clicking the button below. Just for signing up, you also get an awesome FREE gift (see image below).
Here’s the button…
And now we continue…
Diet plans clearly abound. If you’re like me, you’re probably overwhelmed by all of the options.
I believe that the moment a particular diet has been chosen, and it’s time to start menu planning, sticking to your chosen diet is of paramount importance. It can really hinder your success to stray from your chosen path. You may just end up having to start all over.
It’s really a good idea to build up a diet-focused recipe library on your computer or device. If you’re going low-calorie, then compile low-calorie recipes. If you’re a low-carber, then you’ll want low-carb recipes.
Pretty basic stuff, right?
Hopping from one diet to the next is certainly something that I’ve done in the past. The reason for this is actually quite simple…
You’re going to most often develop pretty powerful cravings for whatever items your current program won’t let you consume, which some entirely different program fully allows. The grass always seems greener on the other side. Besides, those “video doctors” sure do make compelling arguments. And let’s tell the truth here. Culinary videos can be extremely will-shattering. 😉
If you expect to see lasting results, you need to stick to your chosen plan of action. While each diet is completely unique in its approach, many say that healthy food and a slight caloric deficit are really all it take to help you reach your goals.
If you’re honest with yourself, I’m sure you’ll see the merit in that. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. This is especially true if our activity levels are relatively high.
This, of course, is common-sense weight loss. And it probably has that designation for a reason!
Not all diets are calorically restrictive though. With some diets, macro-nutrient ratios are more important than calories consumed. It could be detrimental to your results to stray from your diet’s particular ratio.
Stick to the plan. Give yourself a fighting chance!
If I Were You, I Would…
Have a look at the Keto recipe videos category page here on In Keto Mode. Explore the great videos I’ve already compiled for you.
Then, ensure quick and easy future access to each of your favorite recipes by simply bookmarking them in your browser. What I would do is compile these into a new file folder that you can label “Keto Meals,” or anything along those lines.
Finally, be sure to stay in the loop by signing up to my weight loss newsletter. I will also present you with lots of useful weight-shedding tools that can have a tremendous impact on your health and happiness!
Sign up below, and claim your FREE gift…
And finally, don’t be shy about commenting below this article and let me know what you thought about the Keto Pumpkin Cheesecake Bars recipe video you just watched.
I’m glad you’re here today!
2 tbsp (23g) Sukrin low-carb brown “sugar” // OR powdered erythritol / xylitol
1/4 tsp (2g) salt (omit if using salted butter)
3 tbsp (42g) butter, melted or room temperature
1/2 tsp. ground cinnamon // OR 1/2 tsp. pumpkin pie spice
1 cup (100g) almond flour // OR other nut flour (ground pecans would be perfect too!)
1 tbsp (8g) coconut flour // OR 2 tsp (8g) psyllium husk powder // OR 1 tbsp oat fiber
1/2 cup (90g) powdered erythritol OR xylitol
1/4 cup (61g) pumpkin puree
1/4 cup (60g) carrot puree (if you are ok with a slightly higher carb count, feel free to use pumpkin in place of this too)
2 large eggs (110g total out of shell, 55g each)
1.5 tsp pumpkin pie spice // OR 1/2 tsp. cinnamon + 1/4 tsp. ground ginger + 1/4 tsp. ground clove
2.5 cups (460g) cream cheese, room temperature (about two 8oz packages)
1 tsp. (5ml) vanilla extract // OR 1/2 tsp. (2.5ml) maple flavoring
(optional) 1/4 tsp *molasses (OMIT if using Sukrin low-carb brown “sugar” in the crust and topping)
Crunchy Pecan Topping:
1/4 cup (45g) Sukrin low-carb brown “sugar” // OR powdered erythritol / xylitol
1/4 tsp salt (omit if using salted butter)
2 tbsp (28g) butter, melted or room temperature
1/2 tsp. ground cinnamon // OR 1/2 tsp. pumpkin pie spice
1/2 cup (50g) almond flour // OR other nut flour
1/2 tbsp (4g) coconut flour // OR 1 tsp (4g) psyllium husk powder // OR 1/2 tbsp oat fiber
1/4 cup (28g) chopped pecans // OR other roasted nuts
*Molasses IS a form of sugar, but the total carbs that such a tiny amount adds to the entire recipe are far less than the carbs added by the almond flour alone, plus it is very important for mimicking a brown sugar flavor. If you are using Sukrin brown sugar substitute, you will not need the molasses.
1. Preheat the oven to 325F (165C). Prep an 8″x8″ or equivalent volume baking pan by lining it with baking paper.
2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan and bake for 15-20 minutes.
3. In another bowl, combine the cream cheese, sweetener, eggs, the optional molasses, and the vanilla until well mixed.
4. Remove half of this mixture and pour on top of the hot crust fresh out of the oven.
5. Add the pumpkin puree, carrot puree, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
6. Being careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.
7. In the same bowl you used for the crust, mix together the crunchy pecan topping ingredients until well combined. Sprinkle this topping evenly over the pumpkin cheesecake layer.
8. Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
9. Allow to cool for about an hour and then place in the fridge for at least 2 hours before serving.