Pumpkin Vanilla Swirl Cheesecake Bars – Keto, Low Carb & Gluten Free

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Fall is almost here, which also means pumpkin season!  I love all things pumpkin: Pumpkin Pancakes, Pumpkin Cupcakes, Pumpkin Pie Fat Bombs and Pumpkin Cheesecake Mousse and these pumpkin cheesecake bars are among one of my favorites!  These bars are so creamy, they taste like a cross between pumpkin pie and cheesecake.  I also use my Homemade Pumpkin Pie Spice mix, which is super easy to make!

Ingredients

For the Crust

2 cups super fine almond flour

1/3 cup grass-fed unsalted butter, melted

1 whole egg

1/3 cup swerve confectioners (or powdered erythritol)

1 teaspoon vanilla extract

For the Filling

16 ounces cream cheese

1/2 cup pumpkin puree

1/3 cup sour cream

1/2 cup + 1 teaspoon swerve confectioners (divided)

2 whole eggs

1/4 teaspoon vanilla bean paste (see notes)

2 teaspoons pumpkin pie spice (see my recipe)

2 teaspoons vanilla extract

*Optional: Homemade whip cream for the topping

Preparation

To Make the Crust

Preheat oven to 350F.

Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer.

To Make the Filling

Add the cream cheese to the bowl of a food processor (or stand mixer) and mix.

Mix in the eggs one at a time.

Then add in the vanilla extract and sour cream.

Remove about 1/4 cup of the batter and set aside.

Add in the pumpkin puree and pumpkin pie spice, then continue mixing.

Add in the 1/2 cup of swerve and mix until well combined.

Pour the batter over the crust and spread evenly.

Take the reserved 1/4 cup of the batter and whisk in the remaining swerve and vanilla bean extract.

Spoon the mixture over the top, in drops and random drizzles.  Take a butter knife and swirl the batter, careful not to touch the crust. Unfortunately, my camera froze up on me and I was not able to get the shot of this step, grrr!!

Bake for 30-35 minutes, or until the center has just set.

Chill in the fridge for at least 1-2 hours or until set before cutting and serving.

Note: You can certainly substitute the vanilla bean paste with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout the swirl.

Optional: Serve with whip cream, roasted pecans and a dusting of ground cinnamon.

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Check out some of my other pumpkin recipes:

Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

Pumpkin Donuts with Maple Cream Cheese Glaze

Pumpkin Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Cheesecake Frosting

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Fluffy Pumpkin Pancakes

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Easy Pumpkin Cheesecake Mousse

Pumpkin Pie Fat Bombs – Keto and Low Carb

Pumpkin Pie Fat Bombs

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Makes 12 Bars

Macros: Fat 30 grams – Protein 8 grams – Carbs (net) 5 grams



Pumpkin Vanilla Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Fall is almost here, which also means pumpkin season!  I love all things pumpkin: Pumpkin Pancakes, Pumpkin Cupcakes, Pumpkin Pie Fat Bombs and Pumpkin Cheesecake Mousse and these pumpkin cheesecake bars are among one of my favorites!  These bars are so creamy, they taste like a cross between pumpkin pie and cheesecake.  I also use my Homemade Pumpkin Pie Spice mix, which is super easy to make!
Course: Dessert
Servings: 9
Ingredients
For the Crust
  • 2 cups super fine almond flour
  • 1/3 cup grass-fed unsalted butter melted
  • 1 whole egg
  • 1/3 cup swerve confectioners or powdered erythritol
  • 1 teaspoon vanilla extract
For the Filling
  • 16 ounces cream cheese
  • 1/2 cup pumpkin puree
  • 1/3 cup sour cream
  • 1/2 cup + 1 teaspoon swerve confectioners  divided
  • 2 whole eggs
  • 1/4 teaspoon vanilla bean paste  see notes
  • 2 teaspoons pumpkin pie spice see my recipe
  • 2 teaspoons  vanilla extract
  • *Optional: Homemade whip cream for the topping
Preparation
To Make the Crust
  1. Preheat oven to 350F.
  2. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
  3. Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer.
To Make the Filling
  1. Add the cream cheese to the bowl of a food processor (or stand mixer) and mix.
  2. Mix in the eggs one at a time, then add in the vanilla extract and sour cream.  Remove about 1/4 cup of the batter and set aside.

  3. Add in the pumpkin puree and pumpkin pie spice, then continue mixing.  Add in the 1/2 cup of swerve and mix until well combined.  Pour the batter over the crust and spread evenly.

  4. Take the reserved 1/4 cup of the batter and whisk in the remaining swerve and vanilla bean extract.  Spoon the mixture over the top, in drops and random drizzles.  Take a butter knife and swirl the batter, careful not to touch the crust.
  5. Bake for 30-35 minutes, or until the center has just set.  Chill in the fridge for at least 1-2 hours or until set before cutting and serving.

Recipe Notes

You can certainly substitute the vanilla bean paste with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout the swirl.

Optional: Serve with whip cream, roasted pecans and a dusting of ground cinnamon.

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If you don’t have the vanilla bean paste, would you suggest adding more vanilla extract?