Ingredients
1 ½ cups almond flour
¼ cup butter, softened
¼ tsp salt (crust)
4 oz cream cheese, softened
1 cup pumpkin puree
¼ cup erythritol (or other keto-friendly sweetener)
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
Pinch of salt (filling)
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a bowl, mix almond flour, softened butter, and salt (crust) until crumbly. Press mixture firmly into the bottom of the dish.
In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, sweetener, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
Pour filling over prepared crust. Bake for 35 minutes or until edges are golden and center is set.
Cool completely at room temperature, then refrigerate for at least 2 hours. Cut into 12 bars before serving.
Notes
For a denser crust, toast almond flour 5-7 minutes before mixing.
Ensure all ingredients are at room temperature for smooth blending.
Chill overnight for optimal flavor and texture.
Wrap tightly and store in the fridge for up to 5 days.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto, Low-Carb, Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 0g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg