Pumpkin Marble Protein Cheesecake Bars (Keto & High Protein Options)

Keto Pumpkin Cheesecake Bars    

Serves: 9                                                                                

Crust: 

• 1/2 cup(60g) almond flour
  
• 1/2 cup(56g) quest protein powder (or another 1/2 cup almond flour)
• 4 tbsp(60g) butter
• 1 1/2 tbsp Splenda
  (OR another sweetener that measures like sugar)
• 1/2 tsp cinnamon
• pinch of salt

Cheesecake Filling:

• 1, 8oz pkg. Cream Cheese
• 3/4 cup(175g) Sour Cream
• 1/2 tsp vanilla extract
  
• 4 Tbsp Splenda
  (OR another sweetener that measures like sugar)
• 2 tbsp Truvia
  (OR another sweetener to taste)
• 2 tbsp(15g) almond flour
  
• 1/4 tsp salt
• 2 eggs

Pumpkin Filling:

• 1/2 cup(120g) pumpkin puree
• 1/2 tsp cinnamon 
• 1 tbsp Truvia
  sweetener (or to taste)
• optional: 1/8 tsp both nutmeg and ginger
• Directions:

1. Preheat oven to 350*.
2. Spray an 8×8 inch baking dish with oil.
3. In a bowl, combine the crust ingredients until a dry crumbly mixture is formed.
4. Using your hands, press the dry mixture evenly into the bottom of the baking dish.
5. Bake for 10min in the preheated oven. Remove and cool on a rack. Turn the oven down to 340*F.
6. Meanwhile, combine the cheesecake filling ingredients and beat just until combined. 
7. In a smaller bowl, stir together the pumpkin, cinnamon, spices and the 1 tbsp of truvia.
8. Stir 1/3 of the cheesecake filling into the pumpkin mixture.
9. Next, pour half of the cheesecake mixture onto the prepared crust, smooth out evenly.
10. Drop half the pumpkin filling in spoonfuls on top of the cheesecake layer, swirl with a knife.
11. Repeat steps 10 and 11 once more, then bake at 340*F for 45-50min or until cheesecake is set and edges lightly brown. (I ended up baking it at 340* for 45min then shutting off the oven and leaving the cheesecake in until the center was set(about 20min to 1/2 an hour) before refrigerating )
12. Cool, then refrigerate for AT LEAST an hour or longer, before slicing into 9 squares. Enjoy!
13. OPTIONAL TOPPING: Beat together 1/4 pkg. sugar-free vanilla or white chocolate pudding mix and 1/4 cup heavy whipping cream, drizzle or dollop on top. 

Per Bar: 8F/6.5C/14P & 1g Fibre

High Protein-Alternative Recipe

Serves: 9

Crust: 

• 1/2 cup(60g) almond flour
• 1/2 cup(56g) quest protein powder
• 4 tbsp(60g) light butter
• 1 1/2 tbsp splenda 
• 1/2 tsp cinnamon
• pinch of salt

Cheesecake Filling:

• 1 cup(250g) PUREED 2% cottage cheese (weigh after pureeing!) OR Cream Cheese
• 3/4 cup(175g) 3% greek yogurt OR Sour Cream
• 1/2 tsp vanilla extract
• 4 Tbsp splenda 
• 2 tbsp Truvia 
• 2 tbsp(15g) almond flour
• 1/4 tsp salt
• 1/2 cup (126g) egg whites OR 2 eggs

Pumpkin Filling:

• 1/2 cup(120g) pumpkin puree
• 1/2 tsp cinnamon 
• 1 tbsp truvia sweetener (or to taste)
• optional: 1/8 tsp both nutmeg and ginger

Directions:

1. Preheat oven to 350*.
2. Spray an 8×8 inch baking dish with oil.
3. In a bowl, combine the crust ingredients until a dry crumbly mixture is formed.
4. Using your hands, press the dry mixture evenly into the bottom of the baking dish.
5. Bake for 10min in the preheated oven. Remove and cool on a rack. Turn the oven down to 340*F.
6. Meanwhile, combine the cheesecake filling ingredients except the egg whites in a large bowl. (If using whole eggs, just beat everything together)
7. Gently stir the egg whites into this mixture just until combined(*do not beat)
8. In a smaller bowl, stir together the pumpkin, cinnamon, spices and the 1 tbsp of truvia.
9. Stir 1/3 of the cheesecake filling into the pumpkin mixture.
10. Next, pour half of the cheesecake mixture onto the prepared crust, smooth out evenly.
11. Drop half the pumpkin filling in spoonfuls on top of the cheesecake layer, swirl with a knife.
12. Repeat steps 10 and 11 once more, then bake at 340*F for 45-50min or until cheesecake is set and edges lightly brown.
13. Cool, then refrigerate for at least an hour before slicing into 9 squares. Enjoy!
14. OPTIONAL TOPPING: Whisk together 1/2 pkg. sugar free vanilla or white chocolate pudding mix and 1/4 cup unsweetened vanilla almond milk (or beat together 1/4 pkg. and 1/4 cup heavy cream) and drizzle or dollop on top.  

Per Bar: 21F/3C(NET)/11P & 1g fibre

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