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!