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Low-Carb Pumpkin Cheesecake Bars
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Prep Time:
10 minutes
10 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
50 minutes
50 minutes
Decadent pumpkin cheesecake bars with a keto-friendly twist, no crust needed.
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
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C) and generously coat an 8-inch glass baking dish with cooking spray.
- In the bowl of a stand mixer with a paddle attachment, blend cream cheese until smooth on high speed. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Mix thoroughly. Transfer batter into the prepared dish.
- Bake in the preheated oven for 40 minutes until the center is firm. Allow it to cool to room temperature or serve cold.
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