*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My husband is diabetic so I am always looking for legal desserts. He absolutely loved this and it could not be easier to make. Just make sure, as with any cheesecake, your eggs and cream cheese are at room temperature to avoid lumps.
I followed the recipe exactly. The taste was ok. Felt it was missing something. The texture was amazing! Felt like real cheese cake. I will definitely try it again but not with pumpkin pie seasoning. I will do my own mixture cloves ginger and cinnamon. Much like I do with a pumpkin pie.
I used 2 real eggs and 3/4 cup of egg beaters. Very delicious. This will substitute pumpkin pie on Thanksgiving. Also sprinkled a few toasted walnuts on top when I are it. These simulated a crust plus added flavor
I have been on a low carb diet (keto)for almost a year and this is the only keto recipe that has been delicious!! Also it s so easy. I put all the ingredients in a blender that way there s never cream cheese white lumps. Best keto recipe ever..!
Excellent substitute for pumpkin pie. When I made it I used 1/2 cup each Swerve granulated and brown so it gave it a very authentic pumpkin pie flavor. I ve served at room temperature and right from the refrigerator. I d say cold from the refrigerator tastes the best. I cut into 18 pieces which made calorie count 70 and net carb count 2.3 per serving.
Did not make any changes. I did question the amount of eggs but it came out great the eggs made it spongy if you will but I really liked that. Also loved the fact that it took a whole can of pumpkin puree not just a cup like other recipes call for. No waste. Will be making it a few times in the next month...
My mother in law and sister in law are gluten free. The other part of my family loves pumpkin pie. Sent some over to my in laws and they absolutely loved it. I doubled the recipe to make enough for all family. But they all said it is a keeper. Thank you!!!
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