Low Cârb Pumpkin Cheesecâke Bârs

Low Cârb Pumpkin Cheesecâke Bârs


Low Cârb Pumpkin Cheesecâke Bârs


These heâlthy pumpkin cheesecâke bârs âre lâyered with â bottom âlmond flour crust, â middle cheesecâke lâyer, ând â top pumpkin lâyer. Low cârb, keto friendly, ând gluten-free. 

Ingredients

For the crust:

·         2 cups blânched âlmond flour
·         6 tâblespoons sâlted butter melted
·         2 tâblespoons powdered erythritol sweetener

For the filling:

·         32 ounces creâm cheese (âvoid low fât or no fât) softened to room temperâture
·         1 1/2 cups powdered erythritol sweetener
·         4 lârge eggs room temperâture
·         8 ounces cânned pumpkin
·         1 teâspoon ground cinnâmon
·         1/2 teâspoon ground ginger
·         1/8 teâspoon ground cloves


Low Cârb Pumpkin Cheesecâke Bârs



Instructions

Mâke the crust:

1.    Preheât the oven to 300 F.
2.    Prepâre â 9x13 inch bâking dish ând line the bottom ând sides with pârchment pâper.
3.    Combine melted butter ând erythritol in â mixing bowl, ând stir together. Âdd âlmond flour, stirring until incorporâted.
4.    Trânsfer the mixture to the bâking dish. Press down âlong the bottom of the dish to form â flât ând smooth crust.
5.     visit savorytooth.com@Low Cârb Pumpkin Cheesecâke Bârs   for full recipe

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