This Pumpkin Stuffed Keto Cheesecake Bar is insanely delicious! Must Try Recipe

Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave https://www.daveskitchenmarket.com Don't miss your chance to get a free gift using my affiliate link below https://www.drinklmnt.com/cookingwith... Welcome back to the AI Kitchen! Today, we’re making an insanely delicious and easy keto dessert that’s perfect for November – Keto Pumpkin Spice Stuffed Cheesecake Bars! This creamy, spiced, low-carb treat combines all the flavors of fall into a guilt-free dessert that’s guaranteed to satisfy any pumpkin spice craving. Perfect for Thanksgiving or any cozy autumn night! 🍴 Ingredients: Almond flour Butter Pumpkin puree Cream cheese Keto sweetener (I used allulose) Pumpkin spice, eggs, vanilla, and more! Macros per bar (1 of 12 servings): Calories: 280 kcal Fat: 26g Protein: 6g Net Carbs: 4g Instructions: Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment paper. Make the crust by combining almond flour, melted butter, erythritol, and cinnamon. Press into the pan and bake for 10 minutes. Prepare the pumpkin layer by mixing pumpkin puree, eggs, pumpkin spice, and sweetener. In another bowl, beat softened cream cheese, sweetener, eggs, and vanilla until smooth for the cheesecake layer. Pour the pumpkin mixture over the crust, then swirl in the cheesecake mixture. Bake until the center is set and edges are golden (around 35-40 minutes). Cool completely and chill before serving for best texture. Tips to Know When It’s Done: The edges should be lightly browned, with the center slightly jiggly. If the top browns too quickly, cover with foil and continue baking. Enjoy these Keto Pumpkin Spice Stuffed Cheesecake Bars and stay tuned for more delicious, seasonal keto recipes! Let me know in the comments if you try this recipe, and don’t forget to subscribe for more keto-friendly inspiration. #keto #ketodessert #pumpkinspice #fallrecipes #ketorecipe #cheesecakebars