Description
Delicious and low-carb pumpkin spice cheesecake bars perfect for a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, and melted butter until combined.
- Press the mixture into the bottom of a greased baking dish to form the crust.
- In another bowl, beat the cream cheese until smooth.
- Add pumpkin puree, eggs, vanilla extract, pumpkin spice, and baking powder to the cream cheese and mix until well combined.
- Pour the cheesecake mixture over the crust in the baking dish.
- Bake for 25-30 minutes or until the center is set.
- Let cool before slicing into bars.
Notes
- Store leftovers in the refrigerator for up to a week.
- These bars can be frozen for longer storage.
- Adjust sweetness to taste if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg