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.

Yields 16 servings of Gingerbread Pumpkin Cheesecake Bars

The Preparation

Bar Layer:

1 cup coconut flour, sifted
1/2 cup erythritol
1 tablespoon unsweetened dark cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup coconut oil
2 large egg
2 teaspoons vanilla extract

Cream Cheese Layer:

8 ounces cream cheese, softened
1/2 cup pumpkin puree
1 large egg
1/4 cup erythritol
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

The Execution

1. Preheat oven to 350F and lightly grease a baking pan. Whisk the dry ingredients for the bar layer together in a mixing bowl.

2. Add the coconut oil, eggs, and vanilla to the mixing bowl and combine. The bar mixture should be stiff and crumbly.

3. Press the dough into the prepared pan, reserving a portion for topping. Press down firmly and ensure that the base layer is even. Set aside.

4. Combine all of the cheesecake layer ingredients and stir until smooth.

5. Spread the cheesecake mixture evenly over the base layer. Top with the reserved crumb mixture. Bake for 25–30 minutes, until the cheesecake layer puffs slightly and begins to turn light brown at the edges. Do not overbake.

6. Remove the bars from the oven and let cool in the pan for 1 hour at room temperature.

7. Chill for 2 hours in the refrigerator before slicing.

This makes a total of 16 servings of Gingerbread Pumpkin Cheesecake Bars. Each serving comes out to be 151 calories, 13.7g fats, 2.4g net carbs, and 3.2g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1 cup coconut flour	320	18.7	53.3	37.3	16	16
1/2 cup erythritol	19	0	0	0	0	0
1 tablespoon unsweetened dark cocoa powder	20	0.5	3	2	1	1
1 1/4 teaspoon ground ginger	7	0.1	1.6	0.3	1.3	0.2
1 teaspoon ground cinnamon	6	0	2.1	1.4	0.7	0.1
1/2 teaspoon baking soda	0	0	0	0	0	0
1/2 teaspoon salt	0	0	0	0	0	0
1/4 teaspoon ground nutmeg	3	0.2	0.3	0.1	0.2	0
1/2 cup coconut oil	972	108	0	0	0	0
2 large egg	157	10.5	0.8	0	0.8	13.8
2 teaspoon vanilla extract	25	0	1.1	0	1.1	0
8 ounce cream cheese	776	77.1	9.3	0	9.3	14
1/2 cup pumpkin puree	42	0.3	9.9	3.6	6.4	1.4
1 large egg	79	5.2	0.4	0	0.4	6.9
1/4 cup erythritol	10	0	0	0	0	0
1/2 teaspoon ground cinnamon	3	0	1.1	0.7	0.4	0.1
1/4 teaspoon ground ginger	1	0	0.3	0.1	0.3	0
Totals	2440	220.7	83.2	45.5	37.7	53.5
Per Serving (/16)	153	13.8	5.2	2.8	2.4	3.3