Things to be Thankful for : Keto Pumpkin Cream Cheese Bars26 Nov Tami Baker
Thanksgiving is a time to be thankful. Thanksgiving is a time to be thankful, and I am very thankful for these pumpkin cream cheese bars I created. This time of year the cravings are strong to enjoy all the holiday yummy treats (I am a dessert freak).
After getting up at 3:50 AM each morning for a 5AM workout I don’t want to spend all that precious time and energy working out each morning and wasting it on a piece of pie. I want to optimize the hard earned calorie burn on tasty and healthy treats. Eating these special treats will fulfill all the sweet urges one may have for the pumpkin pie.
This is one good start to eating healthier for the holidays. The pumpkin cream cheese bars have the texture and same delicious flavor as a pumpkin pie. If you want to add a spoonful of whipping cream go for it. Next time I am thinking about adding sugar free Cacao chocolate chips to the cream cheese portion. Happy Thanksgiving!
1 cup - Almond Flour
½ cup - Swerve Granulated Sugar
2 tsp - Baking Powder
¼ tsp - Salt
2 tsp - Pumpkin Pie Spice
1 can - Pumpkin Puree
2 large – Eggs (@ room temp)
¼ cup - Butter (melted)
1 block 8oz - Cream Cheese (@ room temp)
1/3 cup - Swerve Granulated Sugar
1 large – Egg (@ room temp)
8X8 Glass Pan (oven proof)
Heat oven to 350. Mix all base filling items together starting with the dry ingredients first then adding wet. Line 8X8 baking dish with the parchment paper. Pour and smooth out the base mix over the parchment paper.
Next blend the cream topping ingredients until creamy and smooth. Pour over the base filling and level out. Bake for 35-40 minutes until the cream cheese top looks dry.
Let cool about 1 hour then cut into 12 squares. ENJOY!!!
Refrigerator for storing the leftovers
Total Servings 12 bars Serving size 1 bar
Calories per Serving: 169 Proteins per Serving: 3 Carbohydrates per Serving: 4 (Net)