These healthy pumpkin cheesecake bars are layered with a bottom almond flour crust, a middle cheesecake layer, and a top pumpkin layer. Low carb, keto friendly, and gluten-free. Keto Breakfast, Keto Diet For Beginner, Keto Diet Meal Plan, Keto, Ketogenic Diet, Keto Recipes, Keto Dinner Recipes, Keto Snacks
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 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 And so on.
Instructions:
Step 1. Preheat the oven to 300 F.
Next step is, Prepare a 9x13 inch baking dish and line the bottom and sides with parchment paper.
After that, Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until incorporated.
