Low Carb Pumpkin Cheesecake Bars

Low Carb Pumpkin Cheesecake Bars

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. Lunch Appetizer, Lunch, Lunch Recipes, Lunch Ideas, Lunch Side Dish, Lunch Dessert

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
And many more.

Instructions:

First of all. Preheat the oven to 300 F.

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

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

Thanks to: http://www.thefreshrecipes.com/2019/02/lunch-recipe-low-carb-pumpkin.html?m=1

Rated 4/5 based on 56 Reviews

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