Keto Pumpkin Cheesecake Bars

INGREDIENTS

Cheesecake layer – 16 oz cream cheese room temp – ½ cup sour cream room temp – 2 eggs room temp – 3/4 cup Lakanto Monkfruit Sweetener – 1 tsp vanilla extract Pumpkin layer – 1/2 cup pumpkin purée – 1 tsp pumpkin pie spice – 1 egg – ⅓ cup Lakanto Monkfruit Sweetener – ¼ cup cream

STEP 1

Line a 9×9 baking dish with parchment paper and preheat your oven to 350* In a large clean bowl blend together softened cream cheese, sour cream and eggs until creamy and smooth. Add in Sweetener, vanillaand continue to blend.

STEP 2

Pour cream cheese mixture into your parchment lined baking dish. Set aside.

STEP 3

Add all ingredients of the pumpkin layer to a clean bowl. Blend together your pumpkin layer until fully mixed and smooth.

STEP 4

Using a large spoon place dollops of pumpkin mixture on top of the cream cheese layer, leaving space in between.

STEP 5

Using a butter knife or a chopstick gently drag the pumpkin through the cheesecake layer. You can go in lines or swirls to your own desired swirl or mix.

STEP 6

Bake at 350* for 40 mins. Remove from oven and let sit on the counter to cool for 30-60 minutes. Once cooled enough move to the fridge to chill for at least one hour.

STEP 7

Slice into 25 equal squares and enjoy.

Check out a couple of our other low carb Fall recipes!