2tablespoongolden monkfruit sweeteneror brown sugar swerve
½teaspoonPumpkin pie spice
8tablespoonsbuttermelted
Vanilla Cheesecake
16ouncescream cheesesoftened
2large eggs
½cupconfectioners monkfruit sweeteneror Swerve
1tablespoonvanilla extract
Pumpkin Layer
¾cupcanned pumpkin puree
1teaspoonpumpkin spice
Pecan Crumble Layer
½cupalmond flour
¼cuppecans
2tablespoonsbutter
1tablespoonbrown sugar monkfruit
1tablespooncinnamon
Instructions
Preheat the oven to 350 degrees F
For the crust:
Stir melted butter, almond flour, sweetener, and pumpkin pie spice together in a mixing bowl to form a soft, buttery crust. Lightly press the dough into an even layer in the bottom of a foil lined 8x8 pan and bake for 7 minutes.
ALLOW THE CRUST TO COOL COMPLETELY
For the vanilla cheesecake layer:
Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener, and vanilla extract in a mixing bowl and beat with an electric mixture until completely smooth.
When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
For the pumpkin cheesecake layer:
Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer.
For the crumble topping:
Lastly, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon in a small blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.
Bake for 30-33 minutes.
Allow the cheesecake to cool completely and chill at least 2 hours before slicing.
Video
Notes
This recipe makes 12 cheesecake bars (2 x 2.67 inches), and each bar has 3.3 net carbs.