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Keto Pumpkin Chocolate Chip Cheesecake Bars - Cozy, Low-Carb Treat

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 3/4 cups super-fine almond flour
  • 3 tablespoons granulated erythritol or monk fruit blend
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the cheesecake filling: 16 ounces cream cheese, softened
  • 2/3 cup granulated erythritol or monk fruit blend
  • 2 large eggs, room temperature
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch cloves)
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut flour
  • 1/4 teaspoon fine sea salt
  • 1/2 cup sugar-free chocolate chips (plus extra for sprinkling)
  • Equipment: 8x8-inch baking pan lined with parchment
  • Hand mixer or stand mixer
  • Spatula and mixing bowls

Method
 

  1. Prep the pan and oven. Heat oven to 325°F (163°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the sides if needed.
  2. Make the crust. In a bowl, whisk almond flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds when pressed.
  3. Press and par-bake. Press the crust firmly and evenly into the pan. Use the bottom of a measuring cup to compact it. Bake for 10 minutes, then set aside while you make the filling.
  4. Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Scrape the bowl to avoid lumps.
  5. Add sweetener and flavor. Beat in the granulated sweetener, vanilla, pumpkin pie spice, and salt until fully incorporated.
  6. Mix in pumpkin and coconut flour. Add pumpkin puree and coconut flour. Beat on low until smooth. The coconut flour helps firm up the filling without extra carbs.
  7. Add the eggs. Beat in eggs one at a time on low, just until combined. Do not overmix; too much air can cause cracks.
  8. Fold in chocolate chips. Gently fold in the sugar-free chocolate chips with a spatula.
  9. Assemble. Pour the filling over the warm crust and smooth the top. Sprinkle a small handful of extra chocolate chips on top for a pretty finish.
  10. Bake. Bake at 325°F (163°C) for 28–35 minutes. The edges should be set, and the center should still have a slight jiggle. Avoid overbaking to keep it creamy.
  11. Cool gradually. Turn off the oven, crack the door, and let the pan rest for 10 minutes. Move to a wire rack and cool until room temperature.
  12. Chill. Cover and refrigerate for at least 4 hours, preferably overnight. This sets the bars for clean slices.
  13. Slice and serve. Lift the bars out using the parchment. Cut into 16 squares with a sharp knife, wiping the blade between cuts for neat edges.