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keto pumpkin cheesecake bars

Keto Pumpkin Cheesecake Bars


  • Author: Lila Ruth
  • Prep Time: 25 min
  • Cook Time: 50 min
  • Total Time: 1 hr 15 min
  • Yield: 12 squares 1x

Description

5.2 net carbs per slice


Scale

Ingredients

Graham Cookie Crust

  • 2 cups almond flour (Bob’s Red Mill)
  • 1/4 cup coconut flour
  • 2.5 teaspoons cinnamon
  • 1.5 teaspoons gelatin
  • 1/4 teaspoon baking soda
  • 1/4 cup Swerve Confectioners Sugar Replacement
  • 1/4 cup butter, cubed (Earth Balance for Dairy-Free)
  • 1 egg yolk (yolk only)
  • 3 tablespoon coconut milk (full fat, or cream if preferred).
  • 1.5 teaspoons vanilla extract

Cheesecake Filling

  • 2.5 eight ounce packages of cream cheese (That’s 2 and a half packages) (Kite Hill for dairy-free)
  • 1/4 cup full fat coconut milk (or cream if preferred)
  • 1 tbsp melted butter
  • 1 tablespoon vanilla extract
  • 1/2 cup + 2 tbsp canned pumpkin
  • 2/3 cup Swerve Confectioner Sugar Replacement
  • 1 tablespoon pumpkin pie spice
  • 1.5 teaspoons gelatin
  • 2 eggs

Whipped Topping

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Dairy-Free Whipped Topping

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Instructions

  1.   Cut butter into flour with a pastry cutter.
  2.  
  3. For the filling:
  4.  
  5.   
  6.    This is perfect, the cheesecake will set up when cooling and the gelatin ensures the perfect dense, but smooth texture.  
  7. Blend your whipped topping: 
  8.   P 
  9. ***     

Keywords: grain-free, keto, low-carb, gluten-free, cheesecake, pumpkin, fall recipes, easy recipes,