Delicious Low Carb Pumpkin Cheesecake Bars

Indulge in the rich and creamy flavors of these low carb pumpkin cheesecake bars. With a buttery almond flour crust, a velvety pumpkin cheesecake filling, and a cinnamon-spiced topping, these bars are the perfect guilt-free treat for fall.

Ingredients

• 2 cups almond flour
• 1/4 cup butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup granulated erythritol
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 large eggs

Directions

1. Preheat the oven to 350°F and line a 9x13 inch baking dish with parchment paper.
2. In a mixing bowl, combine the almond flour and melted butter to form the crust. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a separate bowl, beat the cream cheese until smooth. Add in the pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well combined.
5. Add in the eggs one at a time, mixing until just incorporated after each addition.
6. Pour the cheesecake filling over the cooled crust and spread it out evenly.
7. Bake the cheesecake bars for 30-35 minutes, or until the center is set.
8. Remove from the oven and let it cool completely before refrigerating for at least 4 hours.
9. Once chilled, slice into bars and serve with a sprinkle of cinnamon on top.

Interesting Facts