Keto pumpkin cheesecake bars, an almond flour crust, a middle cheesecake layer and a top pumpkin cheesecake layer, low carb, keto and gluten free! Delicious and these are great cheesecake bars for a crowd, easy to make and a surefire hit!
2 cups almond flour
6 tbsp salted butter, melted
2 tbsp powdered erythritol
32 ounces cream cheese (4 x 8oz packages), softened
1 1/2 cups powdered erythritol
4 large eggs, room temperature
8 ounces canned pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 300F
Prepare a 9×13 baking dish and line the bottom with parchment paper.
Combine melted butter and erythritol in a mixing bowl. Add the almond flour stirring until well mixed.
Transfer to the baking dish, press down with your hand to flatten the crust along the bottom. Bake for 15 minutes at 300F, remove from oven and let cool while you prepare the filling.
Set oven to 350F.
Combine the cream cheese and powdered erythritol in a large bowl. Use a hand mixer on low speed until light and airy.
Add eggs, one at a time, mix them well until combined. The end mixture should be fluffy and airy.
Add 1/2 the filling mixture on top of the prepared crust and smooth out with a spatula.
Now add the pumpkin and spices to the remaining filling and beat with the hand mixer until well combined.
Spread on top of the first layer of cheesecake filling and smooth with a spatula.
Bake for 50-60 minutes at 350F. Allow to cool for a while and then put it in the fridge overnight to firm up.
Approximate nutrition per service (based on 18 bars)
Total carbs: 4g
Net carbs per slice: 2.5g
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