These easy Pumpkin Cheesecake Bars are low-carb, gluten-free, sugar-free, and plant-based! These make a great allergen-friendly dessert that everyone can enjoy.
¼cupvegan butter or coconut oilvery soft or melted
2tablespoonswater
2tablespoonsgranulated sweetener
1tablespoonground flaxseed
Pinchof ground cloves and nutmeg
Pumpkin Layer
1.25cupsfull-fat coconut milk
1cuppumpkin puree
½cupmacadamia nuts
½cupcashews
½cup+ 2 tablespoons granulated keto sweetener
2tablespoonschia seeds
2tablespoonsflaxseed
1tablespoonlemon juice
1tablespoonpure vanilla extract
2teaspoonspumpkin pie spiceor more if you’d like
¼teaspoonground ginger
⅛teaspoonground cardamom
Pinchof sea salt
Instructions
Crust Layer:
Preheat oven to 325° F. In a small bowl, combine the ground flaxseed and water, let it rest for 5 minutes so it forms a gel-like consistency.
In a larger bowl, combine the butter, almond flour, sweetener, flax mixture, and spices until a soft dough forms.
Spray a 10-inch cast iron pan with cooking spray. Press the almond flour dough into the pan in a uniform layer. Prick a few holes in it with a fork. Place the pan in the oven and allow it to bake for 10-12 minutes. Remove the pan from the oven and allow the crust to cool.
Caramel Layer:
Place all of the ingredients in a small cast-iron pot or pan and bring it to a boil. Reduce heat to maintain a simmer, stirring frequently until the mixture thickens into a caramel sauce consistency. Remove from heat and let cool.
Pumpkin Layer:
Place the macadamia nuts and cashews in a heat safe bowl. Cover with boiling water and let them soften for about 30 minutes.
Once the nuts have softened, drain them and place them in a high speed blender with about ⅔ of the coconut milk, lemon juice and vanilla extract. Blend for 30-45 seconds or until very smooth, then pour the mixture into a bowl.
To the blender, add the remaining coconut milk, pumpkin puree, sweetener, chia seeds, flaxseeds, and spices. Blend until smooth and the flaxseed and chia seeds have been pulverized. Pour this mixture into the same bowl and mix together with a spoon or whisk until well incorporated. Taste and add more spices if desired, or liquid monkfruit or stevia drops if you’d like a sweeter filling. Cover the bowl with plastic wrap and place it in the fridge to chill while you make the other parts of the bar.
Assemble:
Once the crust has had 10-15 minutes to cool, pour the pumpkin mixture on top of it and spread it out with a spatula so it is level. Place the pan in the oven and allow it to bake for 55-60 minutes at 325° F. When it is done, the top should be springy but fairly firm and still flat. Try to remove the pan from the oven before the filling puffs up, which usually happens around the 60 minute mark. Allow the pan to fully cool.
Once the bars have cooled and the caramel is no longer hot (but still pourable), pour the caramel all over the pumpkin layer in the pan. You can fully cover the bars or drizzle the caramel all over. Sprinkle the crumbled pecans all over the top. Immediately place the whole pan into the freezer and allow it to chill for at least 4 hours.
Remove the pan from the freezer and let it rest for a few minutes before slicing into squares. Use a spatula to carefully remove the sections from the pan to serve.
Notes
Please read the post above for helpful tips and notes about this recipe
Nutrition
Nutrition Facts
Pumpkin Cheesecake Bars
Amount Per Serving
Calories 259Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Sodium 58mg3%
Potassium 167mg5%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 2566IU51%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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