Comments on: Keto Pumpkin Cheesecake Bars

By: Allyssa

Allyssa — Mon, 30 Aug 2021 17:26:39 +0000

Just made this and refrigerated them overnight! Soooo delicious – what a perfect fall treat! You can’t even tell that it’s a keto friendly recipe. I am certain anyone would enjoy this recipe. Thank you so much, will be saving and making again in the future!

By: Rebecca Hamling

Rebecca Hamling — Thu, 15 Jul 2021 20:06:59 +0000

These bars are delicious! I used bochasweet powdered sugar and used wholesomeyum allulose/monk fruit “brown sugar” besides that followed this recipe to a T! Let the bars refrigerate overnight which helped them firm up. SO good!

By: Annie

Annie — Thu, 26 Nov 2020 02:14:10 +0000

In reply to Michelle Troyer. I have only made them as written, something to consider is that a pie pan is larger than an 8x8 so it would result in thinner bars.

By: Michelle Troyer

Michelle Troyer — Wed, 25 Nov 2020 23:10:59 +0000

Can I make this into a pie instead of a bar?

By: Annie

Annie — Fri, 20 Nov 2020 20:47:57 +0000

In reply to Kaylin.

https://www.maebells.com/keto-caramel-sauce-less-than-1-net-carb/

By: Annie

Annie — Fri, 20 Nov 2020 20:47:21 +0000

In reply to Caitlin. The recipe is correct, this is the crust recipe I use for all my keto cheesecake bars, just follow the directions it comes out perfectly.

By: Caitlin

Caitlin — Fri, 20 Nov 2020 20:37:23 +0000

8 tablespoons of butter? The crust is very wet…is this correct?

By: Kaylin

Kaylin — Fri, 20 Nov 2020 20:07:38 +0000

Where is the recipe for the caramel sauce that is drizzled on top?

By: Annie

Annie — Sun, 15 Nov 2020 15:38:48 +0000

In reply to Alisha. Alisha, the crust has golden monkfruit or swerve in it. The crust may appear soft after 7 minutes, but it firms as it cools, that is why the directions say to allow it to cool completely. It is cooked another 30 minutes when the other layers are added so it is perfectly firm and buttery by the end. I hope this helps.

By: Alisha

Alisha — Sun, 15 Nov 2020 03:17:26 +0000

In the crust recipe card, the ingredient list says golden monk fruit or swerve brown sugar. The directions say confectioners substitute. I’m curious as to which to use. Also I had a question about the crust. I baked it for 7 minutes and it’s very soft, is that how it should be?