Keto Pumpkin Cheesecake Bars
Arthur Andrew Medical
Indulge in the autumnal delight of Keto Pumpkin Cheesecake Bars. A crunchy pecan crust forms the base, crowned with a smooth, vanilla-infused creamy layer. The sweet pumpkin layer embodies the essence of fall, with a final touch of a crumbly hazelnut topping. This low-carb, high-flavor treat is perfect for satisfying sweet cravings while keeping things keto-friendly. Each bite is a fusion of nutty and pumpkin goodness, making it a delightful dessert for a cozy evening or a festive gathering.
1 cup pecans, finely ground
2 tablespoons Golden Monkfruit
1/2 teaspoon ground cinnamon
8 tablespoons butter, melted
2 (8 ounce) packages of cream cheese
2 large eggs
1/2 cup confectioners Monkfruit
1 tablespoon vanilla extract
3/4 cup pumpkin puree
1 teaspoon pumpkin spice
1/4 cup hazelnuts, chopped
2 tablespoons butter
1 tablespoon Golden Monkfruit
1 tablespoon ground cinnamon
Creamy Cheesecake Layer
Preheat the oven to 350°F.
For the crust: Mix pecans, monk fruit, cinnamon, and melted butter, press into a lined 8x8 pan, bake for 7 minutes, then allow to cool.
For the creamy layer: Beat cream cheese, eggs, monk fruit, and vanilla until smooth. Spread half over the cooled crust.
For the pumpkin layer: Mix pumpkin puree and spice, blend into remaining creamy mixture, spread over the initial creamy layer.
For the hazelnut topping: Combine all ingredients, sprinkle over the pumpkin layer.
Bake for 30-33 minutes, allow to cool completely, and chill for at least 2 hours before slicing.
These Keto Pumpkin Cheesecake Bars offer a delightful fusion of flavors and textures. With the crunchy pecan base, the velvety cream cheese layer, the aromatic pumpkin layer, and the nutty hazelnut topping, every bite promises a taste of autumn. Perfect for cozy gatherings or a treat just for you, they're a testament to the fact that indulgence can be both delicious and keto-friendly. Enjoy with a warm cup of tea or coffee for the ultimate fall experience!