Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars

Ingredients:

For the Crust:

• 1 cup almond flour
• 3 tbsp melted butter
• 2 tbsp granulated erythritol,  allulose or monk fruit/erythritol blend.
• 1/2 tsp cinnamon
• Pinch of salt

For the Pumpkin Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree (unsweetened, not pie filling)
• 1/2 cup powdered erythritol or monk fruit sweetener
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Instructions:

1. Prepare the Crust:

   • Preheat the oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper.
   • In a bowl, combine almond flour, melted butter, sweetener, cinnamon, and salt. Mix until crumbly.
   • Press the crust mixture firmly and evenly into the bottom of the baking dish.
   • Bake for 8-10 minutes or until slightly golden. Set aside to cool.

2. Make the Filling:

   • In a mixing bowl, beat the softened cream cheese with the sweetener until smooth.
   • Add in the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Beat until well combined and creamy.

3. Assemble and Bake:

   • Pour the cheesecake filling over the cooled crust and smooth out with a spatula.
   • Bake for 30-35 minutes or until the edges are set and the center has a slight jiggle.
   • Allow the bars to cool completely, then refrigerate for at least 2 hours to firm up.

4. Serve:

   • Slice into bars and top with a dollop of whipped cream if desired.

Nutritional Information (per bar):

• Calories: 190 kcal
• Fat: 17g
• Carbohydrates: 5g
  • Fiber: 2g
  • Net Carbs: 3g
• Protein: 4g
• Sugar: 1g