Lunch Recipe | Low Carb Pumpkin Cheesecake Bars

Lunch Recipe | Low Carb Pumpkin Cheesecake Bars
By savorytooth.com

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.#lunchrecipe #recipe #foodrecipes

Prep time: 00:10
Cook time: 00:15
Total time: 00:25

Yield: 3 Servings

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

Preheat the oven to 300 F.

Prepare a 9x13 inch baking dish and line the bottom and sides with parchment paper.

Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until incorporated.

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For Full Instruction: savorytooth.com

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