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!
