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.
Category: Desserts
Cuisine: not set
2 cups blanched almond flour
6 tablespoons salted butter (melted)
2 tablespoons powdered erythritol sweetener
32 ounces cream cheese (avoid low fat or no fat) (softened
1 1/2 cups powdered erythritol sweetener
4 large eggs (room temperature)
8 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
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