Low Carb Pumpkin Swirl Cheesecake Bars

Low Carb Pumpkin Swirl Cheesecake Bars

So, I was wanting something sweet.  So, I'm trying to cut back on sugar and processed stuff.  So, I made these!

Low Carb Pumpkin Swirl Cheesecake Bars
Makes about 16

Pre-heat oven to 350F.  Spray a 9x13x2" pan with cooking oil spray and set it aside.

In a mixing bowl with an electric mixer, beat until combined:

3/4 cup organic coconut sugar
6 packets stevia sweetener
3 eggs
1 teaspoon apple cider vinegar

Add and combine well:

1/2 cup almond flour
2 tablespoons ground flax seed meal
2 tablespoons potato flour (or cornstarch or rice flour)
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon sea salt

Spread the pumpkin mixture into the baking dish.  

In a mixing bowl with an electric mixer, beat until light:

8 ounces cream cheese, room temperature

Add and mix until combined:

1 egg
1/4 cup organic coconut sugar
6 packets stevia sweetener
1 teaspoon vanilla extract


Dollop the cream cheese mixture over the pumpkin layer in the pan.  Flatten the dollops, then run a knife through them long-ways then cross-ways.  

Bake the bars for about 25 minutes or until a knife inserted off center comes out clean.  Cool them to room temperature, then chill them in the refrigerator for at least 2 hours up to overnight.  Cut into bars.

Enjoy!