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Grain-Free Pumpkin Cheesecake Bars

No flour, no refined sugar, low glycemic index - Perfect for an after-rehearsal treat!

· Desserts,Low-Carb

Makes 32 Bars

INGREDIENTS

Crust:

2 ½ cups almond flour

½ cup chopped pecans

4 tablespoons butter, melted

½ teaspoon salt

2 egg yolks

4 tablespoons coconut sugar

Filling:

½ cup coconut sugar

14 ounces cream cheese, room temperature

2 cups pumpkin puree (1 can)

2 eggs

1 teaspoon vanilla extract

2 tablespoon pumpkin pie spice

1 tablespoon maple syrup

Topping:

heavy whipping cream

confectioners sugar

cream cheese

INSTRUCTIONS

Make Crust (Make ahead)

  1. Mix almond flour, pecans, butter, and egg yolks in a mixing bowl.
  2. Place bowl in the fridge for 20 minutes.
  3. Remove from fridge. Press into bottom of 9" x 13" pan, lined with parchment paper and greased with butter.
  4. Bake for 10 minutes at 350°F.
  5. Remove and cool on the counter until room temperature.

Make Filling and Bake

  1. Using a hand mixer on medium speed, combine coconut sugar and cream cheese until soft. 
  2. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and maple syrup. Don't overwork the batter.
  3. Pour filling into cooled crust.
  4. Bake at 350°F for 20 minutes. 
  5. Crack open the oven door, and cool in the oven for 10 minutes.
  6. Cool on the counter for 1 hour. Refrigerate for 4 hours.

Make Topping

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