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