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Low-Carb Pumpkin Cheesecake Bars
Skip the crust and focus on the filling in this low-carb recipe for pumpkin cheesecake bars that qualifies as a keto dessert. Easy ketogenic desserts. Macros: 2g net carbs, 83 calories.
This satisfying desserts is worth the 45-minute preparation time. Perfect for meal prep or special occasions when you want something truly special. A lighter option at 83 calories, this recipe is perfect for those practicing intermittent fasting or watching their calorie intake.
Ingredients
- cooking spray
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 5 eggs
- 1 cup granular sucralose sweetener (such as Splenda®)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Preparation
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
- Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
Nutrition Information
Per serving
83
Calories
3g
Protein
7g
Fat
3g
Carbs
2g
Net Carbs
1g
Fiber
Keto Tips & Variations
- Ultra Low-Carb: This recipe's 2g net carbs make it perfect for days when you need to stay extra strict with your macros.
- Storage: Store leftovers in an airtight container for 3-4 days. Refrigerate promptly for food safety.
- Customize: Feel free to adjust seasonings to your taste. Keto is about enjoying your food while meeting your macros.