Name: Keto Pumpkin Cheesecake Bars
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Ingredients: 2 cups superfine almond flour; 6 tablespoons salted butter; 2 tablespoons granulated Swerve; 32 ounces cream cheese (room temperature); 1 ½ cups granulated swerve sweetener; 4 large eggs; 8 ounces organic canned pumpkin; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ⅛ teaspoon salt

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Keto Pumpkin Cheesecake Bars

Print Recipe

Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings

Calories 223 kcal

Ingredients

Crust:

2 cups superfine almond flour
6 tablespoons salted butter
2 tablespoons granulated Swerve

Filling:

32 ounces cream cheese room temperature
1 ½ cups granulated swerve sweetener
4 large eggs
8 ounces organic canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon salt

Instructions

Preheat oven to 300°Line a 9x13-inch baking dish with parchment paper.
Melt butter and pour into a large bowl. Add Swerve and mix until well combined.
Slowly add in almond flour, mixing until a dough forms.
Press the dough evenly into the bottom of the baking dish. Bake for 15 minutes.
Allow to cool while you make the filling.
Heat oven to 350°F.
Using a hand mixer, cream together the cream cheese, salt, and granulated Swerve together.
Add eggs one at a time, beating until well combined.
Add pumpkin, cinnamon, cloves, and nutmeg, beating until light and fluffy.
Spread the filling over the crust evenly using a spatula.
Bake for 50 minutes. Allow to cool completely.
Refrigerate for 8 hours or overnight, allowing the cheesecake to set fully.
Slice into bars and serve.