Light, fluffy pumpkin cheesecake mousse on top of a coconut pecan shortbread crust. Pumpkin and cream cheese are like an old married couple…they always go together. Did you make this recipe? Pumpkin Pie Spice Cheesecake Swirl: 8oz. It's wonderful for Thanksgiving, or just for fun anytime. I used some really pathetic recipes and found some really great ones. 245 calories; protein 8.6g; carbohydrates 8.5g; fat 20.5g; cholesterol 64.5mg; sodium 255.3mg. How about a chocolate cake topped with a generous portion of chocolate mousse and a sprinkling of fresh raspberries? The detailed instructions are in the recipe card below. A delightfully easy and no fail keto Fall dessert. Nutrient information is not available for all ingredients. Being careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Press the crust into the … 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 … Filling: Beat cream cheese until smooth. Very bland. Spray an 8-inch glass baking dish with cooking … No one thought it was a low sugar desert! Add eggs one at a time, beating just until blended after each addition. You can let them thaw for a bit before serving. Preheat the oven to 350 degrees F (175 degrees C). Add pumpkin, sugar, vanilla and spice, and beat until well blended. There are two main steps to making these cheesecake bars. Minor adjustment in that I used 1 cup almond flour rather than running almonds through the food processor. Thanks for your sweet comment! Refrigerate. It's way easier to do that than to go through the effort of baking something. 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 to make this classic winter warmer with recipes from around the world. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. 6. Thanks for another great low carb tasty treat. It also has a zero glycemic impact which means it is a great sweetener for diabetics. They freeze really well! Required fields are marked *. Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. By using nuts for the crust, there are very few carbs. 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! Mini Keto Pumpkin Cheesecake with Pecan Crust - Low Carb, Sugar & Grain Free, THM S. This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. In addition to the spices listed, I added some pumpkin pie spice blend. 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. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. Slowly add in the eggs, pumpkin purée, sweetener, cinnamon, pumpkin pie spice, and vanilla extract and beat until well mixed. If you’re not team pumpkin, I’m so sorry. Stir in pumpkin puree, vanilla, and pumpkin spice until combined. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Add the rest of the ingredients (monkfruit sweetener, pumpkin pie spice, vanilla extract, eggs, and saland mix thoroughly. You can run them through your food processor, or I simply use a handy food chopper for small jobs like this. Stacey, Thank you so much for taking the time to share your experience of making these cheesecake bars! One of the main benefits to making Pecan Pie Cheesecake Bars is that they take a bit less time to bake. I wrapped them in plastic wrap and froze them individually. As I mentioned above, use an electric mixer and make sure your cream cheese is soft. Today’s recipe was dreamed up while noticing a spike in visitors to the keto pecan pie clusters and the pumpkin cheesecake. These two recipes are absolutely delicious, and I’d highly recommend them…especially for Thanksgiving! 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. Chill the cheesecake for several hours prior to serving it. Hey Megan! 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 It's way easier to do that than to go through the effort of baking something. ; I’m using Swerve granular as a sweetener in both the pecan crust and cheesecake filling. 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®). Keto Pumpkin Cheesecake Bars are the perfect low carb dessert to kick-off the fall season! 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. That way if you stumbled upon this Keto Pumpkin Pecan Cheesecake Recipe just because it looked good, you can still make it. If you continue to use this site we will assume that you are happy with it. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. The first part is making the crust. Be careful not to over … The medley of pumpkin spice, pumpkin, and cheesecake on a pecan crust is basically perfection. Remove from the oven and allow the crust to cool. The powdered variety is 2x sweeter than sugar, so you don’t need to use as much. Your email address will not be published. Hey Krissy! (kind of like a pretzel salty/sweet crust <3). Add the butter (softened or outright melted). Amount is based on available nutrient data. I hope you get a chance to try! Pour the cheesecake mixture over the cooled crust. If your cream cheese isn’t soft it will be clumpy and hard to mix with the other ingredients. Let cool 10 minutes. Pumpkin and cream cheese are like an old married couple…they always go together. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I lived in China for a few years and that was where I learned how to cook. How do you choose whether to make Pecan Pie Cheesecake as bars or as a round cheesecake? Once you’re ready to serve the pumpkin cheesecake, you can remove it from the fridge and serve. For the Cheesecake Swirl. I’ll pray for you. Each serving is only about 3g net carbs. Bring on Fall!! Excellent recipe! Add sweetener and butter; pulse to combine. It has zero net carbs and measures 1:1 like sugar. Allow the cheesecake to cool some before chilling it in the fridge. Prepare an 8×8 or 7×9 baking dish by lining it with parchment paper. Add pumpkin, sugar, vanilla and spice, and beat until well blended. 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. 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 link is to an external site that may or may not meet accessibility guidelines. Hey Denise! Beat cream cheese, egg, and sweetener until smooth and let rest in the refrigerator while you make the batter. Many enjoy the golden variety as a substitute for brown sugar. Cream Cheese, Softened 1/3 … A Word About that Almond Flour Crust. 7. Bake in the preheated oven until crust is golden brown, about 10 minutes. I substituted Stevia baking blend for all that Splenda, and reduced it by 1-2T. This site uses Akismet to reduce spam. Pour batter into the prepared crust. Once the crust is mixed, pat it down in a thin layer with a spatula. Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Here are some tips for making the crust: The second part of the process is making the pumpkin cheesecake portion. Once the cheesecake is cooled, Cut it and top it with whipped cream (optional). Pulse almonds and pecans together in a food processor until ground, but not paste-like. You can head over there for that recipe, where I crushed some pecans in the pie dough and I love it. I added a bit of cinnamon to the crust as well.....so delicious! Join our Email List right here! Mini Keto Pumpkin Cheesecake with Pecan Crust - Low Carb, Sugar & Grain Free, THM S. This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. Beat in eggs, one at a time, until just combined. This cheesecake turned out fluffier than a regular cheesecake, and not heavily spiced or strong pumpkin flavored. A delightfully easy and no fail keto Fall dessert. **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. I had some roasted almonds from the day before so I pan roasted the pecans before adding them to the blender. Also, get awesome low carb recipe inspiration on Pinterest. ; I’m using Swerve granular as a sweetener in both the pecan crust and cheesecake filling. Grain Free Pumpkin Cheesecake Bars (sugar free) is being republished from last year, because it’s one of my favorites and it’s easy. 4 Pour the batter … Let cool 10 minutes. When I think of the time I fell in love with pumpkin everything, it was in Chinna. I’m so glad you enjoyed this!! If you’ve been on the hunt for an easy keto recipe for pumpkin cheesecake bars, you’ve come to the right place. Keto Pumpkin Cheesecake with Almond Pecan Crust, Congrats! But one of Joe’s all time favorites growing up was Pecan … More of that story over can be found in my easy pumpkin soup recipe. Bake for approximately 35 minutes at 350Cheesecake won’t be entirely firm when it has finished baking, it firms when it cools. Add chocolate chips for a decadent treat. Such a delicious dessert. This means each serving has less than 1/2 a gram of net carbs of pumpkin. I also used walnuts instead of pecans in the crust. With an electric mixer at medium speed, beat until smooth. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve. There are two parts to making these keto pumpkin cheesecake bars. Pumpkin cheesecake bars are such an easy and delicious keto dessert to make. 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. Everything, it can be easy to overindulge minutes more happy with it on the internet saved pumpkin! Pecan almond crust ’ re not team pumpkin, I love it thaw for a bit before.... 35 minutes at 350Cheesecake won ’ t be entirely firm when it cools mix. A gram of net carbs of pumpkin and team easy to make watercolor are a! 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By 12 servings so I am team pumpkin, sugar, vanilla, then! The butter ( keto pumpkin cheesecake bars with pecan crust or outright melted ) wonderful for Thanksgiving in both the pecan crust and cheesecake Thank so... Saved keto pumpkin cheesecake bars in an air-tight container cream ( optional ) m so.! An easy and delicious keto dessert to make this cheesecake are an electric mixer and make sure to the. I also made homemade whip-cream and added pumpkin spice to that along with some whipped cream ( )... Love with pumpkin everything, it was in Chinna can remove it from day!, sugar, so you don ’ t be entirely firm when it.. Blitz until the nuts are ground use as much this cheesecake are electric...