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Keto Pumpkin Churro Cheesecake Bars - Cozy, Cinnamon-Swirled Bliss

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely blanched)
  • Coconut flour
  • Unsalted butter
  • Cream cheese (full-fat, room temperature)
  • Pumpkin purée (not pumpkin pie filling)
  • Granulated keto sweetener (erythritol, allulose, or blend)
  • Brown-style keto sweetener (optional, for deeper flavor)
  • Eggs (room temperature)
  • Heavy cream
  • Unflavored gelatin (optional, for extra set)
  • Vanilla extract
  • Cinnamon
  • Pumpkin pie spice (or nutmeg, ginger, cloves)
  • Sea salt
  • Baking powder (aluminum-free)
  • Powdered keto sweetener (for dusting, optional)
  • Nonstick spray or parchment (for the pan)

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly spray.
  2. Mix the churro crust. In a bowl, stir 2 cups almond flour, 2 tablespoons coconut flour, 1/3 cup granulated keto sweetener, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt. Stir in 1/2 cup melted butter and 1 teaspoon vanilla until the mixture clumps like damp sand.
  3. Press and par-bake. Press the crust firmly into the pan in an even layer. Bake 10–12 minutes until set and lightly golden at the edges. Set aside to cool 5 minutes.
  4. Make the cheesecake filling. Beat 16 ounces softened cream cheese with 1/2 cup granulated keto sweetener (or 1/4 cup granulated + 1/4 cup brown-style) until smooth and fluffy, about 2 minutes. Add 2 large eggs, one at a time, mixing on low just to combine.
  5. Add pumpkin and flavor. Blend in 3/4 cup pumpkin purée, 1/3 cup heavy cream, 1 teaspoon vanilla, 1 1/2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and a pinch of salt. If using gelatin, sprinkle 1 teaspoon over 1 tablespoon cold water, let bloom 5 minutes, then warm gently until melted and mix into the batter.
  6. Pour and level. Pour the filling over the warm crust. Tap the pan on the counter a few times to release air bubbles. Smooth the top with an offset spatula.
  7. Churro topping. In a small bowl, mix 2 tablespoons granulated keto sweetener with 1 teaspoon cinnamon. Sprinkle evenly over the batter for a classic churro finish.
  8. Bake low and slow. Bake 28–35 minutes, until edges are set and the center jiggles slightly like gelatin. Don’t overbake; it will firm up as it cools.
  9. Cool and chill. Cool in the pan on a rack for 1 hour. Refrigerate at least 4 hours, preferably overnight, until fully set.
  10. Slice cleanly. Lift out with the parchment. Warm a sharp knife under hot water, wipe dry, and slice into 16 bars. Dust with powdered keto sweetener if you like.