• María Fernanda López

Pumpkin Cheesecake Keto Bars (Vegan, Gluten Free)

This is a recipe that I wanted to make for a while now, and the perfect opportunity arrived with this new product from Lakanto, you know that I love their products and use them on repeat for my recipes.


Well, they now have some Pumpkin Spice Muffin & Bread Mix and it has made this recipe possible in the most easy way! Plus you already know me, love creating easy, low carb recipes and always delicious!



In this occasion this recipe is:

  • No bake

  • Cheesy

  • Creamy

  • Silky

  • Easy

  • Fail proof



I decided to add my little twist to the pumpkin mix by adding some other ingredients, not baking it and topping it with some cream cheese and chocolate pieces... all keto friendly! Double win!


So yes! If you are not into baking from scratch and you still want to enjoy some pumpkin love this season then this will be a great option for you, use code PURELYHL for discount! Doesn't get better! Oh well, the mix only has 2 net carbs per serving.



Overall, the ingredients used here are clean and simple!

Used some of my favorite ingredients here! Including Natural Force Creamy MCT in caramel to add a delicious and creamy touch o this amazing recipe. Basically, I love suing their keto creamers or MCT oils as butter or coconut oil substitutes, they add such a little extra flavor and touch to any recipes!



Pumpkin love is in the air!

This will be a great recipe for this pumpkin season and a must try! Since it's extremely easy to make... anyone can make this and surprise your family, friends and guests!



I enjoyed these as an afternoon snack and WOW! They are so good, soft and the toppings are just a great staple. Plus the fact that we are using simple ingredients, this makes it great to help you stick to better for your body recipes!



Adding vegan protein for extra volume and taste! I decided to add some Nuzest Vanilla protein to add a little of extra volume and a vanilla taste to this recipe and it was the perfect call! I love this protein because it's low carb and has only simple ingredients, you can also use PURELYHL for discount.



The steps for this recipe are also super simple!

  1. Mix the dry ingredients.

  2. Add the keto creamer and liquid. Mix well.

  3. Pour the mix into 12 silicone muffins cups.

  4. Freeze for a couple of minutes.

  5. In the meantime prepare the cream cheese topping.

  6. Mix the cream cheese and vanilla with a hand mixer.

  7. Top carefully with a piping bag or a knife.

  8. Top with chocolate.

  9. Freeze for a couple of hours.




So yeah, this recipe is great for many reasons! Easy, low carb, delicious and not messy, great to share with your loved ones, right? Anyways, hope you enjoy as much me and my family did! Don't forget to share, pin, bookmark or save this recipe...


With love,

Maria



Try more recipes here!

- Honey Nut Sunflower Butter Fudge

- Apple Chai Donuts

- Buñuelo Popsicles

- Birthday Cake Muffins



Pumpkin Cheesecake Keto Bars

By Maria Fernanda López

Serves 12

Ingredients

Topping

  • 6 oz of cream cheese (organic pastured raised, preferred)

  • 1 tsp of vanilla extract

  • 3oz cup of low carb chocolate bars (used Choczero)

Method

  1. Mix the dry ingredients.

  2. Add the keto creamer and liquid. Mix well.

  3. Pour the mix into 12 silicone muffins cups.

  4. Freeze for a couple of minutes.

  5. In the meantime prepare the cream cheese topping.

  6. Mix the cream cheese and vanilla with a hand mixer.

  7. Top carefully with a piping bag or a knife.

  8. Top with chocolate.

  9. Freeze for a couple of hours.

  10. Serve and enjoy!

Nutritional Information (per serving 148 kcal)

Fat: 12.3g

Carbs: 16.7g

Fiber: 8.6g

Protein: 6g


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