keto pumpkin cheesecake bars

Name: keto pumpkin cheesecake bars
Prep time: 15 min
Cook time: 20 min
Yield: 17
Cuisine: American
Ingredients: 1/2 cup(s) coconut flour; 1/2 cup(s) unsalted butter melted; 1/2 cup(s) pumpkin puree; 5 eggs; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 teaspoon(s) pumpekin pie spice; 1/2 cup(s) monkfruit; 1 teaspoon(s) vanilla; ## CREAM CHEESE ICING; 6 ounce(s) cream cheese softned; 3 ounce(s) unsalted butter softned; 1/2 teaspoon(s) vanilla; 1/4 cup(s) monkfruit

18 Pinches

virginia duncan

decatur, AR

Updated on Oct 10, 2019

Got this recipe from Jenny Curry's keto group. These are wonderful and you can't eat just one.

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prep time 15 Min

cook time 20 Min

method Bake

yield 17 serving(s)

Ingredients

1/2 cup coconut flour
1/2 cup unsalted butter melted
1/2 cup pumpkin puree
5 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpekin pie spice
1/2 cup monkfruit
1 teaspoon vanilla
CREAM CHEESE ICING
6 ounces cream cheese softned
3 ounces unsalted butter softned
1/2 teaspoon vanilla
1/4 cup monkfruit

How To Make keto pumpkin cheesecake bars

Step 1

mix dry ingredients coconut flour, monk fruit, baking powder, salt, pumpkin pie spice. Add butter, pumpkin puree, eggs, and vanilla. mix well.

Step 2

Pour into parchment lined 8x8 pan.
Step 3

Bake at 400 degrees for 21 min. Cool.
Step 4

For icing mix cream cheese, unsalted butter, vanilla, monk fruit. Mix well.
Step 5

When pumpkin bars have cooled ice with cream cheese icing.
Step 6

Refrigerate
Step 7

calories-313 carbs-7 net carbs-3 pritien-6 fiber-4
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