Low Carb Pumpkin Cheesecake Bars

Low Carb Pumpkin Cheesecake Bars

Low Carb Pumpkin Cheesecake Bars

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.#lunchrecipe #recipe #foodrecipes Low Carb Breakfast | Low Carb Recipes | Low Carb Meals | Low Carb Diet | Low Carb Snacks | Low Carb Dinner | Low Carb Recipes For Dinner | Low Carb

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 2 Servings

Ingredients:
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
4 large eggs room temperature
And so on.

Instructions:

Step number one. Preheat the oven to 300 F.

After that, Prepare a 9x13 inch baking dish and line the bottom and sides with parchment paper.

Step three, Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until incorporated.

Original Article: http://www.thefreshrecipes.com/2019/02/lunch-recipe-low-carb-pumpkin.html?m=1

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