Keto Pumpkin Cheesecake Bars
Prep time:
Cook time:
Total time:
Serves: 16
- The Crust:
- 1 ¼ cups almond flour
- ¼ cup granulated erythritol (such as Lakanto or Swerve)
- 1 teaspoon cinnamon
- ¼ cup melted butter
- The Filling:
- 16 ounces cream cheese (room temperature)
- ½ cup granulated erythritol (such as Lakanto or Swerve)
- ½ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- The Topping:
- ¼ cup granulated erythritol (such as Lakanto or Swerve)
- 2 teaspoons cinnamon
- For the Crust:
- Preheat oven to 350 degrees.
- Add the almond flour, sweetener, and cinnamon to the bottom of a 9×9 baking dish. Stir to combine.
- Pour the melted butter over the mixture and stir to combine. Press the crust into the bottom of the baking dish.
- Bake for 10 minutes.
- For the filling:
- Reduce oven to 325 degrees.
- Add the cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy.
- Add the sweetener, pumpkin,pumpkin spice, and vanilla and mix until just combined.
- Beat in the eggs, one at a time, until combined. Do not overmix.
- Pour the cheesecake batter over the parbaked crust.
- To make the topping:
- Stir together the sweetener and cinnamon in a small bowl.
- Sprinkle evenly over the top of the cheesecake batter.
- Baking:
- Bake for 18-20 minutes or until the center is just slightly jiggly.
- Remove from the oven and let cool for 1 hour.
- Refrigerate at least 4 hours before slicing and serving.
Recipe by Keto Diet Cooking -Keto Diet Recipes and More at https://ketodietcooking.com/keto-pumpkin-cheesecake-bars/
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