LOW CARB PUMPKIN CHEESECAKE BARS

These healthy pumpkin cheesecake bars are layered with a bottom almond flour crust, a middle cheesecake layer, and a top pumpkin layer. Low carb, keto friendly, and gluten-free.

These dessert bars represent the best of both worlds — part pumpkin pie and part cheesecake, so you can get both flavors in a single bite. They’re perfect for people who consider pumpkin pie to be a bit too strong on the pumpkin flavor (that’s me), as the cheesecake layer helps to offset the pumpkin. The bars have a dense texture with a sturdy almond flour crust on the bottom, a thick and rich cheesecake layer, and a lighter pumpkin layer on the top.

The bars are not too sweet, and are very low in carbs with only 2.5 g net carbs and 230 calories per bar. Even people who are not following any particular diet will love these bars. They store well when covered in the refrigerator and are ideal for snacking throughout the week or for a holiday party during Thanksgiving and Christmas.

Ingredients

For the crust:

• 2 cups blanched almond flour
• 6 tablespoons salted butter melted
• 2 tablespoons powdered erythritol sweetener

For the filling:

• 32 ounces cream cheese (avoid low fat or no fat) softened to room temperature
• 1 1/2 cups powdered erythritol sweetener
• 4 large eggs room temperature
• 8 ounces canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Instructions

1. Make the crust:
2. Preheat the oven to 300 F.
3. Prepare a 9x13 inch baking dish and line the bottom and sides with parchment paper.
4. Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until incorporated.
5. .....................................

for full recipes please see : www.savorytooth.com

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