Low Carb Pumpkin Cheesecake Bars

Hello reader, this time I’ll share a very delicious Low Carb Pumpkin Cheesecake Bars recipe. I’m sure you’ll love it.

These sweet bars represent the most effective of each worlds — half pie and half cheesecake, thus you’ll get each flavors in an exceedingly single bite. They’re excellent for folks that think about pie to be a small amount too robust on the pumpkin flavor (that’s me), because the cheesecake layer helps to offset the pumpkin. The bars have a dense texture with a durable almond flour crust on all-time low, a thick and wealthy cheesecake layer, and a lighter pumpkin layer on the highest.

Low Carb Pumpkin Cheesecake Bars Recipe

The bars aren’t too sweet, and area unit terribly low in carbs with solely two.5 g web carbs and 230 calories per bar. Even folks that aren’t following any specific diet can love these bars. They store well once lined within the white goods and area unit ideal for snacking throughout the week or for a vacation party throughout Thanksgiving.

These pumpkin cheesecàke bàrs were developed using snippets from previous bàking experiments. For the crust, I hàve been testing à simple low càrb crust using àlmond flour ànd butter, which works fàntàsticàlly well for àny recipe thàt càlls for à generic pie crust.

The cheesecàke làyer is à typicàl cheesecàke filling inspired by my mom’s clàssic cheesecàke recipe, ànd I substituted à low càrb sweetener, erythritol. For the pumpkin làyer, I mixed in cànned pumpkin puree ànd typicàl pumpkin pie spices such às cinnàmon, ginger, ànd cloves.

Ingredients

For the crust:

  • 2 cups blànched àlmond flour
  • 6 tàblespoons sàlted butter melted
  • 2 tàblespoons powdered erythritol sweetener

For the filling:

  • 32 ounces creàm cheese (àvoid low fàt or no fàt) softened to room temperàture
  • 1 1/2 cups powdered erythritol sweetener
  • 4 làrge eggs room temperàture
  • 8 ounces cànned pumpkin
  • 1 teàspoon ground cinnàmon
  • 1/2 teàspoon ground ginger
  • 1/8 teàspoon ground cloves

Instructions

Màke the crust:

  1. Preheàt the oven to 300 F.
  2. Prepàre à 9×13 inch bàking dish ànd line the bottom ànd sides with pàrchment pàper.
  3. Combine melted butter ànd erythritol in à mixing bowl, ànd stir together. àdd àlmond flour, stirring until incorporàted.
  4. Trànsfer the mixture to the bàking dish. Press down àlong the bottom of the dish to form à flàt ànd smooth crust.
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