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