These delicious Keto Pumpkin Chiffon Cheesecake Bars combine the airiness of chiffon with the denseness of cheesecake for the perfect fall dessert. Easy to make, sugar-free, gluten-free, and keto.
Keto Pumpkin Bars
This recipe was created for Mr. Grumbles. And let me tell you, if this doesn't scream love then I don't know what does since although I am not personally a fan of pumpkin, he certainly is!
But after making this Mile High Keto Creamy Pumpkin Pie Recipe, I was not in the mood to create another pumpkin pie recipe so instead, I opted to make some type of pumpkin bars.
These keto pumpkin chiffon cheesecake bars are the perfect marriage of a rich and dense keto cheesecake bar topped with a light and airy keto pumpkin bar.
Did Mr. Grumbles like the result?
ABSOLUTELY! He actually gave it 2 thumbs up and has been eating these decadent bars for breakfast every day!
Why you will love these Keto Cheesecake Bars
- Size - I decided to make this recipe using a 9 x 5-inch loaf pan. Making a smaller version of these keto cheesecake pumpkin bars means that you can try this recipe and not have too many leftovers.
- Taste - These sugar-free pumpkin cheesecake bars have just the right spice and seasoning
- Texture - Light and airy, yet rich and creamy all at once - Impossible but true!
- Easy - These keto pumpkin chiffon cheesecake bars only take a couple of minutes of hands-on time, only a handful of ingredients, and then the oven does the rest of the work!
Ingredients
Here is the list of ingredients you will need to make these keto pumpkin chiffon cheesecake bars:
- Butter - The butter is used in the crust to help bind the ingredients. You can use salted butter if that is all you have and simply omit adding additional salt to the crust recipe card.
- Almond flour - I wanted to keep this crust recipe simple so I just used almond flour for the crust.
- Sweetener - I used Lakanto Golden (erythritol-based) in the crust and allulose in the sugar-free pumpkin cheesecake filling. Erythritol sweeteners tend to crystallize when cold which helps to give this crust some crust. Allulose does not crystallize which keeps the pumpkin cheesecake layers nice and creamy.
- Pumpkin Pie Spice - Use store-bought or homemade pumpkin pie spice mix
- Cream Cheese - Make sure that you buy good quality cream cheese, such as Philadelphia. Cheap cream cheese has a ton of fillers and does not work well in most recipes.
- Whey - I use plain whey protein powder but you could use vanilla as well. Whey protein powder helps to give these bars a little lift to create the airy "chiffon" texture.
- Pumpkin - Make sure you use pumpkin puree and not pumpkin pie filling. If you use any other brand than Libby's, make sure you drain some of the liquid from the pumpkin.
- Egg - Allow your egg to come to room temperature which takes about 30 minutes
- Salt and Vanilla
See the recipe card for quantities.
Instructions
These keto pumpkin chiffon cheesecake bars come together in 3 easy steps. First, you will make the crust, then layer on the cheesecake filling, followed by the pumpkin layer.
In a small mixing bowl, combine the bottom crust layer ingredients and stir until incorporated. Press the mixture firmly in a 9 x 5 loaf pan that has been lined with parchment paper.
In a medium-sized bowl, beat the cream cheese and the sugar. Next, add the egg, vanilla, whey protein, and salt and mix until well blended. Pour approximately 1 ½ cups of the mixture over the base of the bars and set aside.
Add the pumpkin and pumpkin pie spice to the remaining cheesecake mixture and beat until incorporated.
Place into oven at 350 Fahrenheit and bake until the center is almost set, 40-50 minutes. Remove from the oven and allow to cool until room temperature before placing bars in the fridge to chill before slicing.
Hint: Check the sugar-free pumpkin cheesecake bars at the 30-minute mark and then every 5-10 minutes thereafter. Since I used a ceramic pan, my bars took longer to bake as it took the ceramic longer to heat up.
What is chiffon?
Chiffon describes desserts that are light and airy. Typically, they involve beating egg whites and then folding the whites into the batter. So although this recipe is not truly an authentic chiffon recipe, the lightness of these keto cheesecake pumpkin bars reminds me of chiffon, hence the name!
Is pumpkin keto-friendly?
Yes. Pumpkin does not contain a high amount of carbs or sugar and is therefore keto and low-carb friendly.
Can I double this keto pumpkin bar recipe?
Yes. Simply double all the ingredients and use an 8 x 8-inch pan instead of a loaf pan. The baking time should still be approximately the same but you may need to add an additional 5-10 minutes.
What can I top these keto bars with?
If you would like, you can always top these bars with Keto Stabilized Whipped Cream and drizzle them with some Easy Keto Microwave Caramel Sauce.
How do I store these keto cheesecake pumpkin bars?
These bars must be stored in an airtight container in the fridge. They will last about 5 days in the fridge.
Can I freeze these sugar-free pumpkin cheesecake bars?
You can freeze these bars for up to a month but the bottom crust layer may become a little soggy.
More Keto Pumpkin Bar Recipes
Looking for other recipes like this? Try these:
More Keto Fall Recipes
These are some of my favourite keto fall recipes:
Keto Pumpkin Chiffon Cheesecake Bars - Gluten-free and Sugar-free
These delicious Keto Pumpkin Chiffon Cheesecake Bars combine the airiness of chiffon with the denseness of cheesecake for the perfect fall dessert. Easy to make, sugar-free, gluten-free, and keto.
- Total Time: 1 hours 5 minutes
- Yield: 8 bars 1x
Ingredients
For the Crust:
- 3 tbsp butter, softened
- 1 cup almond flour
- 2 tbsp brown sugar substitute
- 1 tsp pumpkin pie spice mix
- pinch of salt
For the Cheesecake Pumpkin Layers:
- 8 oz cream cheese, softened
- 1 egg
- 1 tbsp whey protein powder *
- ¾ cup powdered allulose **
- 1 tsp vanilla
- pinch of salt
- ¼ cup pumpkin puree
- 1 tsp pumpkin pie spice mix
Instructions
- Preheat oven to 350 degrees F. Line a 9 x 5 pan with parchment paper, leaving on overhang, and set aside.
- Combine all the crust ingredients and stir to combine. Press mixture into baking dish and set the dish to the side.
- In a medium-sized mixing bowl, beat together the cream cheese with egg until nice and smooth. Add in the whey, allulos, vanilla and salt and beat until fully incorporated. Spread all but ½ cup of the cheesecake over the top of the crust. Set the pan to the side.
- In the bowl with the remaining cheesecake filling, add the pumpkin puree and pumpkin pie spice. Beat until no white streaks remain. Carefully (I like to use the back of a spatula), pour the pumpkin mixture over the cheesecake layer, making sure to cover the entire surface of the cheesecake layer.
- Place the pan in the oven for 40-50 minutes or until the squares have set but are still slightly jiggly in the center. Let cool completely. Place in fridge and continue to cool bars before cutting into 8 bars.
Notes
* whey protein powder can be omitted but the bars will not be as light and airy
* allulose is less sweet than regular keto sweeteners - however, all keto sweeteners have varying levels of sweetness so feel free to increase or decrease the quantity of sweetener to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snacks, Dessert
- Method: Baking
- Cuisine: Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 236
- Sugar: 2
- Fat: 17
- Carbohydrates: 5.5
- Fiber: 0.7
- Protein: 5.2
Hugo says
These bars were light, fluffy and creamy. What a perfect combination. Great recipe!