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Keto Pumpkin Cheesecake Bars

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 24
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.

Nutrition

Calories: 223kcalCarbohydrates: 4gProtein: 6gFat: 22gFiber: 1g
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