この秋、誰もが作りたくなるカボチャのデザート!

🎃🍂 Pumpkin pie + cheesecake had a baby… and it’s only 3 net carbs! This creamy, swirled pumpkin cheesecake bar is about to be the dessert you’ll make on repeat all fall long. Perfect for Thanksgiving, cozy weekends, or anytime that pumpkin spice craving hits. 🙌✨

With just a handful of ingredients, this low-carb pumpkin dessert is decadent, festive, and blood sugar friendly. You can make it with an almond flour crust for extra indulgence, or skip it and keep it crustless — either way, it’s pure fall magic in every bite.

✅ In this video, I’ll show you how to make:

A silky, spiced pumpkin pie layer 🎃

A tangy, sweet cream cheese swirl 🌀

💡 Why you’ll love it:

Only 3 net carbs per serving

Keto & low carb friendly

Gluten-free & sugar-free (thanks to erythritol or your favorite sweetener)

Easy enough for weeknights, elegant enough for holiday tables

✨ Serve these pumpkin cheesecake bars chilled with a dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of sugar-free caramel. Trust me — once you make them, they’ll become your go-to pumpkin dessert every single fall.

💬 COMMENT below: Are you team pumpkin pie or team cheesecake? This dessert might just convert you!

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Recipe: https://www.southernketo.shop/recipes/r/1158/1141/keto-pumpkin-cheesecake-bars

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26件のコメント

  1. I’m never EVER tired of summer! I’d live in it year around if I could. Thankfully, with modern food preservation methods I can have my summer and eat pumpkin, too.😉

  2. Looks good! I’m going to try making them in silicone cupcake molds and see if I can get the cream cheese to be a filling.

  3. I wonder if you could put the cream cheese mixture in first and then swirl the pumpkin mixture into it seems like that would be easier

  4. That fall picture is just what it looks like here come late October where I live in Ontario 🇨🇦. It’s been soooo brutally hot summer here, that I also will be glad when the fall comes. Only downer is after fall, we gets snow ❄️❄️❄️ 😫 My Mom used to a crustless pumpkin cheesecake, and it was oh so good. This is a great alternative, so simple, just what I like. I would save the egg white and add it to my scrambled eggs, cause I be cheap.

  5. I’m from Alberta Canada and I love summer! Cuz our winters are kinda long and kinda cold. So these long, warm summer days for sitting out on my balcony, sipping a nice cold drink, those are the best! Sorry, I can’t go along with you hoping for the fall. But I understand where you’re coming from because of where you live! I’ll check out your recipe later once I get over being disgruntled 😂😂😂

  6. love your channel, would you consider putting nutrition with recipe? net carbs; calories; protein at least
    Thank you ❤

  7. Hello ❤❤❤🎉🎉 I'm your New friend, and New subscriber from the Philippines, and I subscribed ❤❤🎉🎉 GODBLESS 🎸👍✨🎸🎸🎉❤thanks 👍👍👍🙏🙏🙏❤❤❤❤

  8. Love your fall intro on your video, Victor. 🍁 🍁 Can’t wait for it to get here. 😁 Can’t wait for your desserts to officially be back, either, because your’s are the best! I have several cans of pumpkin all ready, so I will predict I’m going to be making these A LOT. Thank you! Mmmm

  9. I saw you'd posted this video earlier, but didn't have time to watch it. However, after seeing the title, I just went ahead and picked up a can of pure pumpkin at the store, assuming I'd need it for this recipe!

    Yes, I'm ready for fall, too. It's been hot in NC also, and I'm ready for some cooler weather. Can't wait to make this, Victor!

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