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pumpkin cheesecake 



 Adapted from:




Serving Size: 1 medium bar

Yield: 12 servings 

***The video above and recipe below show quantities for a FULL recipe, but in reality I only filmed a HALF-recipe.






Cheesecake Filling:​​


  • 1/2 cup (90g) powdered erythritol OR xylitol

  • 1/4 cup (61g) pumpkin puree 

  • 1/4 cup (60g) carrot puree (if you are ok with a slightly higher carb count, feel free to use pumpkin in place of this too)

  • 2 large eggs (110g total out of shell, 55g each)

  • 1.5 tsp pumpkin pie spice // OR 1/2 tsp. cinnamon + 1/4 tsp. ground ginger + 1/4 tsp. ground clove

  • 2.5 cups (460g) cream cheese, room temperature (about two 8oz packages)

  • 1 tsp. (5ml) vanilla extract // OR 1/2 tsp. (2.5ml) maple flavoring

  • (optional) 1/4 tsp *molasses (OMIT if using Sukrin low-carb brown "sugar" in the crust and topping) 



Crunchy Pecan Topping:

  • 1/4 cup (45g) Sukrin low-carb brown "sugar" // OR powdered erythritol / xylitol

  • 1/4 tsp salt (omit if using salted butter) 

  • 2 tbsp (28g) butter, melted or room temperature

  • 1/2 tsp. ground cinnamon // OR 1/2 tsp. pumpkin pie spice

  • 1/2 cup (50g) almond flour // OR other nut flour 

  • 1/2 tbsp (4g) coconut flour // OR 1 tsp (4g) psyllium husk powder // OR 1/2 tbsp oat fiber

  • 1/4 cup (28g) chopped pecans // OR other roasted nuts

    • *Molasses IS a form of sugar, but the total carbs that such a tiny amount adds to the entire recipe are far less than the carbs added by the almond flour alone, plus it is very important for mimicking a brown sugar flavor. If you are using Sukrin brown sugar substitute, you will not need the molasses.





1. Preheat the oven to 325F (165C). Prep an 8"x8" or equivalent volume baking pan by lining it with baking paper.


2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan and bake for 15-20 minutes.


3. In another bowl, combine the cream cheese, sweetener, eggs, the optional molasses, and the vanilla until well mixed. 


4. Remove half of this mixture and pour on top of the hot crust fresh out of the oven.


5. Add the pumpkin puree, carrot puree, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.


6. Being careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.


7. In the same bowl you used for the crust, mix together the crunchy pecan topping ingredients until well combined. Sprinkle this topping evenly over the pumpkin cheesecake layer.


8. Place in the oven and bake for 50-55 minutes or until the cheesecake has set.


9. Allow to cool for about an hour and then place in the fridge for at least 2 hours before serving.












Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




TPH Keto Pumpkin Cheesecake Bar (1 serving):

kcal 310 / net Carbs 4g / Sugars <0.5g / Fat 30g / Protein 8g



Full-Carb Pumpkin Cheesecake Bar (1 serving):

kcal 340 / net Carbs 33g / Sugars 27g / Fat 20g / Protein 5g





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