1/4cupvegan butter or coconut oilvery soft or melted
Pinchof ground cloves and nutmeg
1.25cupsfull-fat coconut milk
1/2cup+ 2 tablespoons granulated keto sweetener
1tablespoonpure vanilla extract
2teaspoonspumpkin pie spiceor more if you’d like
Pinchof sea salt
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.
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.
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.
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.
Please read the post above for helpful tips and notes about this recipe
Pumpkin Cheesecake Bars
Amount Per Serving
Calories 259Calories from Fat 225
% Daily Value*
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Vitamin A 2566IU51%
Vitamin C 1mg1%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.