Keto Pumpkin Cheesecake Bars

Step 1

To create the crust layer, mix together the almond flour, cinnamon, powdered sweetener and dash of salt.

Step 2

Pour the mixture in a parchment paper lined baking dish or pan. Top with melted butter and stir so that all the dry ingredients are coated with butter. Press the crust down firmly. Set aside for now.

Step 3

To create the cheesecake layer, mix together the cream cheese and powdered sweetener until you have a smooth texture. Fold in the whipped topping, then pour on top of the crust. Place in the refrigerator for now.

Step 4

To create the pumpkin layer, mix together pumpkin puree, sugar free vanilla pudding mix and milk. Add vanilla and pumpkin pie spice. Mix until you have a smooth, creamy texture. Pour on top of the cheesecake layer.

Step 5

**Optional: Top the bars with a sprinkle of cinnamon and sugar-free sweetener. Place the bars in your freezer to set, about 3 hours.

Step 6

Remove and slice. Store in an airtight container back in the freezer or refrigerator until you are ready to serve.