Keto Recipe – Gingerbread Pumpkin Cheesecake Bars
Just in time for fall, just when you think you’re going to miss out on the best flavors of the season, here are some of the best cheesecake bars I’ve ever eaten – keto or not! Gingerbread pumpkin cheesecake bars are a filling keto treat.
The base layer is mildly flavored with classic gingerbread spices and the cheesecake layer gets a flavor boost from naturally sweet, fiber-rich pumpkin.
These bars are so easy to make, but they do take some time start to finish, mostly due to the cooling time. You really need several hours to bake, cool and chill them before you’re ready to serve, so be sure to plan ahead for this one.
Make no mistake, though, these are worth the wait! Creamy pumpkin cheesecake rests on top of a dense, tender base layer that’s not quite cake, not quite cookie. The crumb topping adds a bit of texture to the top and every bite is bursting with autumn flavor.
Cut these into 16 bars because they are so rich and so filling from the fat and fiber, a small piece will really satisfy you for hours when paired with a cup of coffee or tea. If you’re planning to take something to a holiday party, this would be a great one to make because it’s nearly fail-proof plus anyone will love this treat, regardless of what special diet they adhere to.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
1 cup coconut flour, sifted
½ cup erythritol
1 Tablespoon unsweetened baking cocoa powder
1 ¼ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup coconut oil
2 large eggs
2 teaspoons pure vanilla extract
Cream cheese layer:
8 ounces cream cheese, softened at room temperature
½ cup pure pumpkin puree
1 large egg
¼ cup erythritol
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground nutmeg
This makes a total of 16 servings of Gingerbread Pumpkin Cheesecake Bars. Each serving comes out to be 159 Calories, 14g Fats, 3g Net Carbs, and 3g Protein.
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