Low Carb Pumpkin Cheesecake Bars

Crust

0.25 cup unsalted butter (softened)

1 cup almond flour

1.50 tbsp Fructevia

0.50 tsp vanilla extract

0.50 tsp cinnamon

Pumpkin

0.50 cup unsalted butter (softened)

0.50 cup Erysweet

1 tsp Fructevia

1 large egg

0.75 cup pumpkin puree (not pumpkin pie filling)

1 tsp vanilla extract

2 tsp pumpkin pie spice

0.50 cup almond flour

2 tbsp coconut flour

0.50 tsp baking powder

0.50 tsp salt

Cheesecake

8 cream cheese (softened)

1 large egg

2 tbsp Fructevia

1 tsp vanilla extract

Preheat oven to 350°F and liberally grease a 9 x 9 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 incorporated.

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 incorporated.

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 Facts

Serving Size 1 bar

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.