KETO PUMPKIN CHEESECAKE BARS

KETO PUMPKIN CHEESECAKE BARS

INGREDIENTS:

GLUTEN FREE CINNAMON CRUST

1 ½ cup Pamela’s GF Nut Flour Blend
1 cup almond flour
2/3 cup Swerve Confectioners
10 tablespoons butter, melted (can also use coconut oil)
1 teaspoon ground cinnamon

PUMPKIN CHEESECAKE FILLING

16 ounces cream cheese, softened
1 cup Swerve Confectioners
1 tsp pure vanilla extract
2 eggs (room temperature)
1 cup canned pumpkin
2 teaspoons pumpkin spice

NUTRITIONAL FACTS:

Servings: 20

Calories: 220

Total Fat: 20g

Cholesterol: 55mg

Sodium: 85mg

Total Carbs: 19g

Dietary Fiber: 3g

Sugar: 2g

Protein: 4g

DIRECTIONS:

GLUTEN FREE CINNAMON CRUST

Step 1

Preheat oven to 325 degrees

Step 2

Mix Pamela’s flour blend, almond flour, Swerve, melted butter, and cinnamon until well blended. Press mixture into buttered or parchment paper lined 9 X 13 casserole dish.

Step 3

Bake for 15-17 minutes. Edges will slightly brown.

Step 4

Let cool before adding filling on top.

PUMPKIN CHEESECAKE FILLING

Step 1

Change oven temperature to 350 degrees

Step 2

In the bowl of an electric mixer, combine softened cream cheese, 3/4 cup Swerve and vanilla until well blended

Step 3

Add eggs and mix just until eggs are incorporated

Step 4

Mix 1/4 cup Swerve, pumpkin and pumpkin spice into a separate bowl. Take pumpkin mix and place dollops on the cooled crust

Step 5

Pour cheesecake filling evenly over the cooled crust. Cut through batter several times with a knife to create marbleized effect (pumpkin will begin to look swirled)

Step 6

Bake for 40- 45 minutes or until center is set

Step 7

Bring to room temperature and serve

Step 8

You can also refrigerate the bars overnight. But, let them sit out for about 30 minutes before serving.

Makes 20 servings.