Easy Grain Free Pumpkin Cheesecake Bars,crust made with almond flour pecan.
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
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.
Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. egg.
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!
Calories: 134kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Fiber: 2g