Pumpkin Bars
Easy Grain Free Pumpkin Cheesecake Bars,crust made with almond flour pecan.
Servings: 16
Calories: 134kcal
Ingredients
Almond Flour Crust
- 1 1/4 cup almond flour
- 1/4 cup chopped pecans
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons Swerve
Pumpkin Cheesecake Filling
- 1/4 cup Swerve
- 7 ounces cream cheese room temperature (see notes)
- 1 cup pumpkin puree
- 1 egg
- 1/2 teaspoon maple extract Order Here
- 1 tablespoon pumpkin pie spice
Kitchen Tools
Instructions
Make Crust
- Combine melted butter, egg, almond flour and chopped pecans.
- Place in plastic bag and refrigerate for 30 minutes.
- Press into bottom of pan, lined with parchment paper.
- Bake for 8 minutes at 350 degrees, F. 180 C. Gas, 4.
Make Filling
- Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. egg.
Make Bars
- Pour pumpkin mixture into prepared pre-baked pans. Bake at 350 F, 180 C, Gas 4 for 20 minutes.
- Cool Completely.
- Refrigerate.
Notes
This recipe contains affiliate Amazon links which earn a small commission.
I reserved 1 tablespoon cream cheese from an 8 ounce pack to make stabilized whipped cream.
I only used 1/4 cup swerve for this recipe, but please taste before you bake. You may want it sweeter!
Nutrition
Calories: 134kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Fiber: 2g