Keto Pumpkin Pie Cheesecake Bars
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions:
1. Preheat oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper.
2. In a medium bowl, combine almond flour, powdered erythritol, and melted butter. Mix until crumbly.
3. Press the almond flour mixture evenly into the bottom of the prepared pan to form the crust.
4. In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
5. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until fully combined and smooth.
6. Pour the pumpkin cheesecake mixture over the crust and spread evenly.
7. Bake for 40-45 minutes, or until the edges are set and the center slightly jiggles.
8. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing into bars.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 5 hours (including chilling)
Kcal: 280 kcal | Servings: 12 bars
Tips:
Use full-fat cream cheese for the best texture and richness.
Chill overnight to allow the bars to set perfectly and enhance the flavors.