Harlan Kilstein’s Completely Keto Pumpkin Cheesecake Bars




Harlan Kilstein’s Completely Keto Pumpkin Cheesecake Bars




Harlan Kilstein’s Completely Keto Pumpkin Cheesecake Bars

Ingredients:

Serves 20 individual squares

Filling:

4  8oz containers of cream cheese- make sure it has no sugar in it  (left at room temperature)

1 1/2 Cups of Swerve Granular Sweetener

4  Eggs

1 Cup canned pumpkin puree

2 Tsp pumpkin pie spice

 

Crust:

1 1/2 Cups Almond Meal

1/4 Cup melted butter

3 Tbs  Swerve Granular Sweetener

1/4 Tsp pumpkin pie spice

 

Garnish:  (optional)

A beautiful swirl of whipped cream

Dash of pumpkin pie spice




Preheat oven to 300 degrees

 

Line a Large 12 x 9 baking pan with parchment paper leaving some paper out on the sides

Using a large bowl mix together all of the crust ingredients

Pour crumbs into prepared pan and press all of the crumbs down firmly as flat and as smooth as you can

In your mixer combine the cream cheese and Swerve until fluffy

Add the eggs and mix

Gently spoon half of the mix onto the crumbs evenly

With the remaining cheese mixture add the pumpkin puree and pumpkin pie spice and whisk well

Pour pumpkin mixture onto cheese layer and smooth out carefully

 

Bake in Oven for 50 minutes

Turn oven off and allow to cool with the oven door open for 1 hour or more

Refrigerate a day in advance of serving or a minimum of 5 hours

Serve cut into 20 bars

Topped with whipped cream and a dash of pumpkin pie spice (optional)




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