Thanks for another great low carb tasty treat. I lived in China for a few years and that was where I learned how to cook. No crust means this Pumpkin Cheesecake Bars are lower in carbs and fewer time in the oven. But one of Joe’s all time favorites growing up was Pecan … Fine ground will help the crust hold together better, coarse gives you a crunchier crust. Bake for approximately 35 minutes at 350Cheesecake won’t be entirely firm when it has finished baking, it firms when it cools. Cheese Cake, Cream Cheese, Gluten-free, Holiday Recipe, Keto, Keto Pumpkin Recipe, Low Carb, Monkfruit sweetener, Pumpkin Cheesecake, Pumpkin pie spice, Pumpkin Spice, THM-S. 245 calories; protein 8.6g; carbohydrates 8.5g; fat 20.5g; cholesterol 64.5mg; sodium 255.3mg. Parchment paper is important so that the cheesecake will not get stuck in the pan. Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. That way if you stumbled upon this Keto Pumpkin Pecan Cheesecake Recipe just because it looked good, you can still make it. Can’t wait to try them! Mince your pecans so that they’re not in big chunks in the crust. Add the rest of the ingredients (monkfruit sweetener, pumpkin pie spice, vanilla extract, eggs, and saland mix thoroughly. Let cool 10 minutes. But one of Joe’s all time favorites growing up was Pecan … Add chocolate chips for a decadent treat. During that season of life, I learned to cook on the internet. Perhaps you’ve got dreams this fall of making a pie, this keto pie crust is going to set you up for success! You can run them through your food processor, or I simply use a handy food chopper for small jobs like this. These two recipes are absolutely delicious, and I’d highly recommend them…especially for Thanksgiving! Yay for being team pumpkin, Beth! Filling: Beat cream cheese until smooth. This site uses Akismet to reduce spam. For the Pumpkin Bars. Minor adjustment in that I used 1 cup almond flour rather than running almonds through the food processor. The medley of pumpkin spice, pumpkin, and cheesecake on a pecan crust is basically perfection. The tools you need to make this cheesecake are an electric mixer, 8×8 baking dish (or 7×9), and parchment paper. Press the crust into the … The cheesecake takes a little while to bake, but it will still be jiggly in the middle when it is done. How about a chocolate cake topped with a generous portion of chocolate mousse and a sprinkling of fresh raspberries? Mini Keto Pumpkin Cheesecake with Pecan Crust - Low Carb, Sugar & Grain Free, THM S. This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. You can run them through your food processor, or I simply use a handy food chopper for small jobs like this. I also used walnuts instead of pecans in the crust. More of that story over can be found in my easy pumpkin soup recipe. Your email address will not be published. Required fields are marked *. Today’s recipe was dreamed up while noticing a spike in visitors to the keto pecan pie clusters and the pumpkin cheesecake. No one thought it was a low sugar desert! I’ll be making it again soon. https://thebestketorecipes.com/keto-pumpkin-cheesecake-bars Grain Free Pumpkin Cheesecake Bars (sugar free) is being republished from last year, because it’s one of my favorites and it’s easy. You can head over there for that recipe, where I crushed some pecans in the pie dough and I love it. This is when it will firm up. Hey Krissy! This cheesecake turned out fluffier than a regular cheesecake, and not heavily spiced or strong pumpkin flavored. Add in eggs one at a time, mixing thoroughly after each addition. Beat in eggs, one at a time, until just combined. I also made homemade whip-cream and added pumpkin spice to that along with some swerve confectioners for a mild sweet and it was excellent. Once you’re ready to serve the pumpkin cheesecake, you can remove it from the fridge and serve. Did you make this recipe? ; I’m using Swerve granular as a sweetener in both the pecan crust and cheesecake filling. I wrapped them in plastic wrap and froze them individually. Add chocolate chips for a decadent treat. Minor adjustment in that I used 1 cup almond flour rather than running almonds through the food processor. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. Carefully press the crust into the lined baking dish. These look so tasty and festive for the fall! Add melted butter and maple syrup to dry ingredients, and stir to combine. 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. It has zero net carbs and measures 1:1 like sugar. Nutrient information is not available for all ingredients. I mostly followed the recipe, used full fat cream cheese and upped the seasonings by using heaping tsp of whatever measurements were called for and 1/4 t heaping pumpkin pie seasoning. I also made homemade whip-cream and added pumpkin spice to that along with some swerve confectioners for a mild sweet and it was excellent. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. Pulse almonds and pecans together in a food processor until ground, but not paste-like. Pour the cheesecake mixture over the cooled crust. Sign up for tips, updates, and FREE kitchen printables! Very bland. I used some really pathetic recipes and found some really great ones. A Word About that Almond Flour Crust. Ingredients Needed. I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust. Yay for a fellow team pumpkin friend! Stir in pumpkin puree, vanilla, and pumpkin spice until combined. This turned out very well. Transfer to cooling rack to cool completely. I’ve seen a lot of recipes for low carb pumpkin cheesecake, but I think one thing that sets this one apart is the yummy crust… Hip Tips for the yummiest keto pecan cheesecake bars: Chop the pecans and then measure them for this recipe. Once you finish baking the cheesecake and cool for about an hour on the counter, the cheesecake goes straight into the refrigerator. In addition to the spices listed, I added some pumpkin pie spice blend. The first part is making the crust. A pie crust made from nuts is a quick and easy way to enjoy a gluten free pie or make a simple adjustment for low carb pie as well! They freeze really well! We use cookies to ensure that we give you the best experience on our website. To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. Add comma separated list of ingredients to exclude from recipe. Pumpkin and cream cheese are like an old married couple…they always go together. As I mentioned above, use an electric mixer and make sure your cream cheese is soft. Followed a review to beat heavy cream with a bit of pumpkin spice for a topping, that worked out so well! With 4 net carbs in 1/2 a cup of pumpkin puree, it can be easy to overindulge. 2 (1 gram) packets granular sucralose sweetener (such as Splenda®), 3 (8 ounce) packages low-fat cream cheese, at room temperature, ⅔ cup granular sucralose sweetener (such as Splenda®). Filling: Beat cream cheese until smooth. Heat oven to 350°F and line a square baking dish with parchment. Turn off oven and let cheesecake continue to set for 10 more minutes. Add eggs one at a time, beating just until blended after each addition. A delightfully easy and no fail keto Fall dessert. Whisk together the melted butter and vanilla, then stir into the dry ingredients, pressing with the … Learn how to make this classic winter warmer with recipes from around the world. You can also make this crust ahead of time. Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Excellent recipe! You will not be sacrificing flavor with this recipe! Excellent recipe! Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Back to Keto Pumpkin Cheesecake with Almond Pecan Crust. Join our Email List right here! See, very keto-friendly! I hope you get a chance to try! The crust is made with pecans and almond flour, the bars are the perfect mix of pumpkin and cheesecake. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Prepare an 8×8 or 7×9 baking dish by lining it with parchment paper. This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. Bit less time to bake, but not paste-like press down the mixture into an layer. 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