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Low Carb Pumpkin Cheesecake Bars
5
from 1 vote
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
9
bars
Calories:
372
kcal
Author:
Amanda
Ingredients
Crust:
1/4
cup
unsalted butter
softened
1
cup
almond flour
1.5
tbsp
fructevia
1/2
tsp
vanilla extract
1/2
tsp
cinnamon
Pumpkin
1/2
cup
unsalted butter
softened
1/2
cup
Erysweet
1
tsp
Fructevia
1
large egg
3/4
cup
pumpkin puree
*not pumpkin pie filling*
1
tsp
vanilla extract
2
tsp
pumpkin pie spice
1/2
cup
almond flour
2
tbsp
coconut flour
1/2
tsp
baking powder
1/2
tsp
salt
Cheesecake
8
oz
cream cheese
softened
1
large egg
2
tbsp
Fructevia
1
tsp
vanilla extract
Instructions
Preheat oven to 350 and liberally grease a 9x9 pan. Set aside
For the crust:
In a medium bowl, beat butter until creamy. Mix in flour, Fructevia and vanilla until well incorporated and dough starts to form.
Press dough into bottom of prepared pan, making an even layer that extends to all sides.
For the Pumpkin portion:
In a small bowl, whisk together flours, pumpkin pie spice and baking powder. Set aside.
In a large bowl, cream together butter, Erysweet and Fructevia. Beat in egg, pumpkin and vanilla until fully incorpoarted.
Mix in dry ingredients and beat until blended together. Mixture will be spreadable but not pourable.
Spread mixture on top of crust layer.
For the Cheesecake layer:
In a medium bowl, beat cream cheese until creamy and smooth.
Mix in egg, vanilla and Fructevia. Beat until fully incorpoarted.
Spread mixture on top of pumpkin layer.
Place in preheated oven and bake for 25-30 minutes, or until toothpick inserted in the center comes out clean.
Nutrition
Serving:
1
bar
|
Calories:
372
kcal
|
Carbohydrates:
11
g
|
Protein:
8
g
|
Fat:
35
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
107
mg
|
Sodium:
318
mg
|
Fiber:
3
g
|
Sugar:
3
g