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.

Keto Pumpkin Chiffon Cheesecake Bars

Ingredients

Units Scale

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 *
3/4 cup powdered allulose **
1 tsp vanilla
pinch of salt
1/4 cup pumpkin puree
1 tsp pumpkin pie spice mix

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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 1/2 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.

Author: Cat
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