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.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 83 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 5 eggs
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon pumpkin pie spice
• 1 (15 ounce) can pumpkin puree
• cooking spray
• 1 cup granular sucralose sweetener (such as Splenda®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.

Step 2

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.

Step 3

Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.