Keto Pumpkin Swirl Cheesecake Bars
These keto pumpkin swirl cheesecake bars feature a maple pecan crust, a creamy vanilla cheesecake base, and a swirl of pumpkin spiced goodness!
Prep Time20 mins
Cook Time40 mins
Chill Time2 hrs
Total Time3 hrs
Servings: 9 bars
Maple Pecan Cheesecake Crust
Vanilla Cheesecake Filling
Prep the Crust
Add pecans to a food processor, and pulse into a coarse "flour."
Combine with other dry ingredients (almond flour, sweetener, coconut flour, and spices).
Add melted butter and maple syrup to dry ingredients, and stir to combine. Press the crust into the bottom of the prepared baking dish to form an even layer.
Bake for 15 minutes in preheated oven, then remove from oven and allow to cool while you make the sauce and filling.
Prep the Cheesecake Filling
In a medium mixing bowl, beat the cream cheese until smooth. Add sweetener, sour cream, vanilla and maple extract. Continue beating until well combined.
Add the egg and egg yolk, and mix until just combined.
Layer and Bake
Pour about half of the cheesecake filling over the prepared crust.
Dollop with spoonfuls of the pumpkin mixture (using about half), then carefully swirl with a knife.
Repeat the layers, gently spooning the remaining cheesecake filling on top and then finishing with the rest of the pumpkin swirl. Take care to only swirl the top layer this time.
Bake in preheated oven for 35-40 minutes, or until just set in the center.
Cool at room temperature for 30-45 minutes, then refrigerate for at least 2 hours to set.
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- Storage: Store refrigerated in a sealed container for up to 5 days.
- I like to use Lakanto Classic for this recipe (save 20% w/ code TRYKETO), but 1/3 cup of any sugar equivalent granulated sweetener should work. You can also use 1/3 cup granulated erythritol with a few drops of liquid stevia or sucralose to taste.
- Make sure to use unsweetened pumpkin puree, NOT pumpkin pie filling (which is presweetened).
Serving: 1bar | Calories: 340kcal | Carbohydrates: 5g | Protein: 7g | Fat: 33g | Fiber: 2g