Dairy-free and keto-friendly! Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it. These rich, low carb cheesecake bars contain a shortbread almond flour crust, vanilla cheesecake, pumpkin spice cheesecake and a pecan crumble! Keto Pumpkin Cheesecake Bars with a Pecan – Almond crust If you’ve been on the hunt for an easy keto recipe for pumpkin cheesecake bars, you’ve come to the right place. Chocolate Chip Pumpkin Pecan Bars. Let cool 10 minutes. 1/2 cup Swerve. These Keto Pecan Bars Make the Perfect Keto Snack to Grab and Take On the Go. It’s very crumbly when it’s mixed, but it presses together well in the bottom of your pan. Low Carb Pecan Pie Bars. I wrapped them in plastic wrap and froze them individually. You can also make this crust ahead of time. posted October 9, 2018 by The Chunky Chef // 42 Comments » Go to Recipe Pin Recipe. 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. Keto Pumpkin Cheesecake Bars are the perfect low carb dessert to kick-off the fall season! Freezing pecan pie bars require you to wrap each bar up in parchment paper and place them in a ziplock bag. This keto-friendly, low-carb pumpkin cheesecake with an almond and pecan crust is a delicious, easy, dessert for holidays, or year-round. by Amanda C. Hughes November 1, 2013. by Amanda C. Hughes November 1, 2013 7 comments 5541 views. It's got a punch of spice and a delicious gluten-free pecan crust. I decided instead of giving up my favorite things, I'd do my research and adapt as many of my favorite recipes as possible to under 10 carbs per serving. Crust Preheat oven 375 degrees. It is rich so a little goes a long way. Crusty Gluten-Free Keto Bread (In less than 20 minutes!!) I use Stevia for all of my keto baking needs. Parchment paper – P erfect to line a tray for absolutely no sticking, easy removal, and a perfect golden shortbread crust every time. Keto Cranberry Pear Crumb Bars {Gluten Free!} Okay, so let’s break down this recipe. This decadent sugar-free dessert is topped with a vanilla cream fraiche and streusel topping. The filling is a variation on my mom’s pumpkin pie. Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. I must also admit that I have been dreading it's arrival since I began My keto journey this past spring. A community for sharing recipes for meals, drinks, snacks, and desserts that fit into a ketogenic diet … Being careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. I was originally going to use sugar free maple syrup and decided to use pumpkin puree instead. It can be made ahead of time but if refrigerated for than about 12 hours the top crust becomes more of a pecan crumble albeit still delicious. Author: ketopots.com; Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 16 1 x; FREE KETO RECIPES + 5-INGREDIENT KETO COOKBOOK Make sure to sign up for free to get instant access to the 5-Ingredient Keto Cookbook, which includes my favorite 20+ keto recipes of all-time, all under 5 ingredients. 6. Apr 8, 2020 - This easy keto pumpkin cheesecake is the perfect fall and holiday low-carb dessert! Breakfast, Lunch and dinner ideas for the Keto Diet! Add the Splenda to the ground nuts. Plus, pie bars have more crust and crumble together than filling. View All the 5 … Start by creaming together softened butter with your preferred low carb sweetener. Thaw pecan pie bars at room temperature or in the fridge overnight. Jul 21, 2020 - This easy keto pumpkin cheesecake is the perfect fall and holiday low-carb dessert! I set out to make keto pecan bars but was overtaken by all the pumpkin recipes flying around. 1.9k . Share; Tweet ; Pin; 7 shares. Light, fluffy pumpkin cheesecake mousse on top of a coconut pecan shortbread crust. (If the crust is darkening too quickly, cover the edges loosely with foil in the last 10 minutes of baking. Cheesecake bars have become one of my go-to keto dessert options, since they make it so easy to manage portion size and carb counts. Add chocolate chips for a decadent treat. It is so aromatic coming out of the oven, then add in any no-bake cheese cake and you've got a winner! Keto Pumpkin Bars with Cream Cheese Frosting. You will not be disappointed with this wildly easy pecan pie crust! These delicious Crunchy Pecan Pumpkin Pie Bars combine a sweet oat bottom crust covered with a pumpkin pie filling and are topped with a pecan crunch. Prep Time: 15 minutes. 7. What you'll need: Crust: 1 Package Keto Queen Kreations Sugar Cookie Mix 1 Stick Butter, Melted 1/2 Cup Chopped Macadamias or Pecans 1 Tbsp Sugar Free Maple Pecan Syrup (We used ChocZero's) Pumpkin Filling: 3/4 Cup Pumpkin Puree 1/3 Cup Heavy Cream 1/3 Cup Sugar Free Maple Pecan Syrup (We used ChocZero's) 1 Egg 1 1/2 Tsp. These keto pecan pie bars use an almond flour crust so you cut out a lot of the empty carbs. To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. After preheating your oven to 350°F and lining an 8×8 inch baking pan with parchment paper, you’ll be all set to start making the crust for your bars. I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust. They freeze really well! Total Time: 1 hour 5 minutes. The filling is the most important part of this recipe in my opinion because if you already have a keto pie crust that you LOVE, I say just go with that. In honor of November, I just had to share with you this keto-friendly healthy pumpkin pie recipe from my friends at the Natural Health Advisory Institute (and no they didn’t ask me to write about it, either!) Um, that’s my kind of pie. To me Autumn means baked goods and, for the most part, baked goods are a definite no go for the low carb lifestyle. Then use a monk fruit sweetener for the pecan filling. To freeze. Pour the pumpkin mixture into the pre-baked pie crust and spread until even. Add the pumpkin puree, carrot puree, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined. All the amazing flavor of your favorite classic pumpkin pie, but without the finicky pie crust! I used a 10 inch springform pan. Pumpkin Pie Spice Cheesecake Swirl: 8oz. Sliceable little slabs of pecan pie in a bar form! Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. If you love pecan pie you have to try this bar recipe. ; Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. Easy Pumpkin Pie with Salted Pecan Crust (Dairy Free Keto) Yield: 12 slices. Saved by All Day I Dream About Food - Low Carb Recipes . Salted pecans get blitzed (literally) for a crumbly sweet crust filled with pumpkin pie goodness! Fine ground will help the crust hold together better, coarse gives you a crunchier crust. Cook Time: 50 minutes. You can make these low carb dessert bars for any occasion or save this recipe back for your holiday baking. Mix well with a fork, it will be sort of crumbly. Press mixture into a pie plate or springform pan. Bake in the preheated oven until crust is golden brown, about 10 minutes. Keto/Low Carb; Weight Watchers. 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