Pumpkin Cheese Cake Bars

You can make this with a crust or without to save on carbs. If you don’t do the crust, use parchment paper in your pan so you can pull the bars out easily.

Ingredients for Crust:

• 1 cup almond flour
• 4 Tbsp melted butter
• 1 Tbsp Allulose sweetener
• 1/2 tsp Cinnamon
• pinch of salt

Mix crust ingredients together and press into an 8×8 baking pan. Bake in preheated 325 degree oven for 10-12 minutes. Remove and let cool.

Ingredients for Filling:

• 8 oz cream cheese, softened
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup Allulose sweetener (more or less depending on desired sweetness)
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/2 cup pureed pumpkin

Blend all filling ingredients together with an electric mixer until smooth and creamy. Pour onto prepared crust. Bake at 325 degrees for 40-50 minutes or until the edges are firm and the center is just a little jiggly. Remove from oven and let cool. Cut into 9 squares. Store in refrigerator.

Macros for one bar with crust:

Total Carbs 5g,  Fiber 2g, Protein 5g, Fat 23g,  Calories 239

Macros for one bar crustless:

Total Carbs 3g

Fiber 0g

Protein 3g

Fat 14g

Calories 145