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Low-Carb Pumpkin Cheesecake Chocolate Bars

4.9 stars, average of 16 ratings

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Low-Carb Pumpkin Cheesecake Chocolate BarsPin itFollow us 148.4k

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

Allergy information for Low-Carb Pumpkin Cheesecake Chocolate Bars

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

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:


  1. Line a loaf pan with parchment paper or use silicone mold cake bars and set aside.
  2. 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.
  3. 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. Low-Carb Pumpkin Cheesecake Chocolate Bars
  4. 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.
  5. Spoon into the prepared loaf pan or silicone mold cake bars. Flatten the surface with a spatula. Freeze for 20 minutes or until set. Low-Carb Pumpkin Cheesecake Chocolate Bars
  6. 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.)
  7. 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.
  8. Drizzle in the cream & gelatin mixture while beating until no lumps remain. Low-Carb Pumpkin Cheesecake Chocolate Bars
  9. 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.
  10. 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. Low-Carb Pumpkin Cheesecake Chocolate Bars
  11. 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.
  12. Remove the cheesecake bars from the fridge. Using two forks, dip each bar in the melted chocolate until evenly covered. Low-Carb Pumpkin Cheesecake Chocolate Bars
  13. Continue until all the bars are covered. Drizzle any remaining chocolate on top. Refrigerate until firm. Low-Carb Pumpkin Cheesecake Chocolate Bars
  14. Store in the fridge for up to 5 days, or freeze for up to 3 months. Low-Carb Pumpkin Cheesecake Chocolate Bars

Ingredient nutritional breakdown (per serving, bar)

Net carbsProteinFatCalories
Almond butter (unsweetened)
0.7 g1.6 g4.3 g48 kcal
Coconut butter, organic, unsweetened
0.2 g0.2 g2.1 g22 kcal
Coconut oil, extra virgin
0 g0 g1.7 g15 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g1 kcal
Almonds, nuts, blanched and slivered
0.3 g0.7 g1.8 g20 kcal
Seeds, flaxseed
0 g0.2 g0.5 g7 kcal
Whey protein powder (protein isolate, Jay Robb)
0 g0.6 g0 g3 kcal
Chia seeds
0 g0.1 g0.2 g3 kcal
Pumpkin seeds (pepitas)
0.1 g0.8 g1.3 g15 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.1 g0.2 g0.1 g4 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.2 g0.1 g2.9 g27 kcal
Gelatin powder, thickening agent, unsweetened
0 g0.3 g0 g1 kcal
Cream cheese, soft (full-fat)
0.5 g1 g4 g35 kcal
Pumpkin purée, unsweetened, canned or homemade
0.2 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Nutmeg, spices
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Extra dark chocolate, 90% cocoa (cacao)
1.9 g1.4 g8 g80 kcal
Total per serving, bar
4.6 g7.5 g26.9 g284 kcal

Low-Carb Pumpkin Cheesecake Chocolate BarsPin itFollow us 148.4k

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Leili Malakooti
Graphic designer and Creative Foodie

Leili Malakooti

Leili is a Graphic designer and Creative Foodie! She is passionate about recipe development, food photography and food styling.

Leili is Persian and her creations are inspired by the rich, delicious and healthy recipes from her culture and birth country, Iran. She dropped 100 lbs eating keto and has been in ketosis for almost 4 years.

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Comments (4)

Could you substitute the coconut butter and coconut oil with something else?  Thanks.

You could use almond butter instead of coconut butter, and cacao butter instead of coconut oil 😊

Hi, lovely recipe and cant wait to try but does this make 12 or 16 as you mention both?

Hi Sandra, it's 16 small (thinner) bars as the note about 12 bars is for larger bars/squares. I hope this helps!