Summary:
These low carb dessert bars represent the best of both worlds — part pumpkin pie and part cheesecake, so you can get both flavors in a single bite. The bars are layered with an almond flour crust, a middle cheesecake layer, and a top pumpkin layer.
INGREDIENTS
Crust:
- 2 cups almond flour (Note 1)
- 6 tablespoons salted butter, melted
- 2 tablespoons powdered erythritol sweetener (Note 2)
Filling:
- 4 (8-ounce) bricks cream cheese, room temperature (Note 3)
- 1.5 cups powdered erythritol sweetener (Note 2)
- 4 large eggs, room temperature
- 8 ounces canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves