Description
Delicious low-carb pumpkin cheesecake bars that are perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol or preferred sweetener
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
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 pie spice, and salt to the cream cheese and mix until well combined.
- Pour the pumpkin mixture over the crust in the baking dish.
- Bake for 30-35 minutes or until the center is set.
- Allow to 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 according to your taste preference.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg