Just in time for dessert season, Tyleen has the recipe to fill all your pumpkin spice cravings on a Keto diet. Dig in and enjoy without the sugar crash of Thanksgivings past.
Keto Pumpkin Cheesecake Bars
From Tyleen’s Tasty Food
This recipe includes 3 layers- the crust, a pumpkin filling, and a cheesecake swirl, meeting all your dessert desires in one serving.
Crust Ingredients:
2 eggs
7 tbsp butter
3⁄4 cup coconut flour
1⁄4 cup Monkfruit brown sugar sweetener
2 tsp of vanilla
Method of Preparation:
Preheat oven to 350°F.
Combine all ingredients in a food processor until a dough forms.
Spread dough on a greased 9x13 pan and bake for 5-7 minutes.
Cheesecake Filling Ingredients:
8oz cream cheese°
1⁄4 cup sour cream
2 large eggs
1 Tbsp vanilla (I love vanilla so I used a Tbsp, you can use less)
1⁄4 cup Monkfruit sweetener
Method of Preparation:
Mix ingredients together in a food processor until smooth.
Add the cheesecake layer on top of the cooked crust and bake at 350°F for 8 minutes. Remove from
oven and let cool for 5 minutes.
Pumpkin Filling Ingredients:
2 eggs
1 cup milk or heavy cream (depending your on calorie needs)
1-2 cups cooked pumpkin (approx. 1 small pumpkin roasted or you can used canned)
1⁄4 cup Monkfruit brown sugar sweetener
1 tsp of cinnamon*
1⁄2 tsp salt*
1⁄2 tsp of ginger*
1⁄4 tsp of ground clove*
*Or you can use pumpkin pie spice
1 tsp of vanilla (again here you can use more)
Method of Preparation:
Add the pumpkin layer on top of the cooled cheesecake and bake an additional 45-55 minutes at 350°F.
Remove from the oven and let cool completely before you enjoy- unless you are the kind of person that
likes hot cheesecake, in that case, dig right in!