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These no bake pumpkin cheesecake granola bars are a healthy dessert made with low-carb ingredients. They are 100% sugar-free, gluten-free and keto-friendly. It's the perfect dessert for fall when pumpkin is in season, but is just as delicious any time of the year.
They are made with crunchy granola layer, deliciously creamy keto pumpkin cheesecake layer that is thickened with gut-healing gelatin powder. Finally, every bar is covered in a dark chocolate shell. Yum!
Tips and Substitutions
Instead of small bars you can make bigger cheesecake squares. To do that, use square pan or loaf pan with parchment paper except silicone mold cake bars and cut into 12 bars (instead of 16 thinner bars) before coating in melted chocolate.
Allergic to nuts? Simply swap the almond butter for sunflower seed butter or coconut butter (coconut manna). For an extra flavor boost, use toasted coconut butter.
We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.
Hands-on Overall
Serving size bar
Nutritional values (per serving, bar)
Net carbs4.6 grams
Protein7.5 grams
Fat26.9 grams
Calories284 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs8.4 gramsFiber3.8 gramsSugars2.9 gramsSaturated fat12.8 gramsSodium91 mg(4% RDA)Magnesium89 mg(22% RDA)Potassium272 mg(14% EMR)
Ingredients (makes 16 bars)
Granola crust layer:
Pumpkin cheesecake layer:
- 1/2 cup heavy whipping cream, divided (120 ml/ 4 fl oz)
- 1 1/2 tsp gelatin powder or 1 1/2 gelatin sheets
- 1 block cream cheese or mascarpone (227 g/ 8 oz)
- 1/4 cup pumpkin puree (50 g/ 1.8 oz)
- 1/3 cup powdered low-carb sweetener such as Erythritol or Swerve (53 g/ 1.9 oz)
- 1 tsp sugar-free vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
Chocolate coating:
Instructions
- Line a loaf pan with parchment paper or use silicone mold cake bars and set aside.
- Start by making the granola crust layer. In a medium mixing bowl, place all the wet ingredients almond butter, coconut oil, vanilla and coconut butter.
- Microwave for 30 seconds, stir and repeat until the coconut oil is fully melted. Combine with the nut butter. Stir in the sweetener and microwave for an extra 30 seconds to incorporate well.
- In another bowl mix all of the remaining dry ingredients for the granola crust layer. Pour in the nut butter mixture and mix to combine.
- Spoon into the prepared loaf pan or silicone mold cake bars. Flatten the surface with a spatula. Freeze for 20 minutes or until set.
- Prepare the pumpkin cheesecake layer. Pour half of the cream (1/4 cup/ 60 ml) in a saucepan and sprinkle in the gelatin. Heat over a low heat and stir until the gelatin has dissolved. Set aside and let it cool down slightly. (If you're using gelatin sheets, soak them in water until soft before adding to the cream.)
- In a large bowl beat cream cheese, the remaining half of the whipping cream (1/4 cup/ 60 ml), pumpkin puree until light and fluffy, powdered sweetener, vanilla, cinnamon, nutmeg, and salt.
- Drizzle in the cream & gelatin mixture while beating until no lumps remain.
- Spoon the batter over bar crust and smooth top with an offset spatula and place in the freezer. Refrigerate until set, at least 1 hour or overnight.
- Remove from the pan by grabbing the sides of the parchment paper. Using a sharp knife, cut into 16 bars (unless using silicone molds), and then place in the freezer for 30 to 60 minutes.
- While the cheesecake is chilling, prepare the dark chocolate coating by melting the chocolate chips. Let it cool to room temperature before coating the bars.
- Remove the cheesecake bars from the fridge. Using two forks, dip each bar in the melted chocolate until evenly covered.
- Continue until all the bars are covered. Drizzle any remaining chocolate on top. Refrigerate until firm.
- Store in the fridge for up to 5 days, or freeze for up to 3 months.
Ingredient nutritional breakdown (per serving, bar)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond butter (unsweetened) |
| 0.7 g | 1.6 g | 4.3 g | 48 kcal |
| Coconut butter, organic, unsweetened |
| 0.2 g | 0.2 g | 2.1 g | 22 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 1.7 g | 15 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Almonds, nuts, blanched and slivered |
| 0.3 g | 0.7 g | 1.8 g | 20 kcal |
| Seeds, flaxseed |
| 0 g | 0.2 g | 0.5 g | 7 kcal |
| Whey protein powder (protein isolate, Jay Robb) |
| 0 g | 0.6 g | 0 g | 3 kcal |
| Chia seeds |
| 0 g | 0.1 g | 0.2 g | 3 kcal |
| Pumpkin seeds (pepitas) |
| 0.1 g | 0.8 g | 1.3 g | 15 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.1 g | 0.2 g | 0.1 g | 4 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.9 g | 27 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.3 g | 0 g | 1 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1 g | 4 g | 35 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.9 g | 1.4 g | 8 g | 80 kcal |
| Total per serving, bar |
| 4.6 g | 7.5 g | 26.9 g | 284 kcal |
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