Lunch Recipe | Low Carb Pumpkin Cheesecake Bars

Low Carb Pumpkin Cheesecake Bars

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
4 large eggs room temperature
8 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves

  • Preheat the oven to 300 F.
  • Prepare a 9x13 inch baking dish and line the bottom and sides with parchment paper.
  • Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until incorporated.
  • etc
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