Keto with Kimberly

Makes 12 servings. Macros per serving: 328 calories, 3.2 net carbs, 28 grams of fat, 2 grams of protein.

NOTE: My grandson, Brayden, is in 4-H and loves to cook. I let him do most of the work on this recipe and it turned out great, and delicious! He is very proud of it! Check out the short video on my TikTok or Instagram platforms for Keto with Kimberly!

Ingredients for the Crust:

1 1/4 cup of almond flour

2 Tbsp. of brown sugar-free sweetener (I use Swerve)

1/2 tsp. of pumpkin pie spice

1/2 cup of butter, melted

Ingredients for the Cheesecake Filling:

2 large eggs

16 oz. of cream cheese, softened

1/2 cup of powdered sweetener (I use confectioners Swerve)

2 tbsp. of pure vanilla extract (I use 2 tbsp. of Jordan’s Naturally Sweetened Vanilla Bean Skinny Syrup-my affiliate link

Ingredients for the Pumpkin Layer

3/4 cup of canned 100 percent pure pumpkin (no sugar, just pumpkin in the ingredients)

1 tsp. of pumpkin spice

Ingredients for the Peanut Crumble Topping:

1/2 cup of almond flour

1/4 cup of peanuts (you can use different nuts of your choice, such as pecans or almonds

3 tbsp. of butter

1 Tbsp. of brown sugar-free sweetener (I use Swerve)

1 Tbsp. of cinnamon

Directions:

 Preheat the oven to 350 degrees F and line an 8 by 8” baking dish or pan with parchment paper.

For the crust:

Mix the melted butter with the almond flour, brown sugar-free sweetener, and pumpkin pie spice together in a medium bowl and knead it until it forms a soft dough.

Press the dough into parchment-lined baking dish or pan then bake for about 6 minutes until the crust has browned on top.

Take the crust out of the oven and let it cool completely while you move on to the other layers.

For the Cheesecake Layer:

With an electric mixer, combine the softened cream cheese, eggs, powdered sweetener, and pure vanilla extract (Or Jordan’s Vanilla Bean Skinny Syrup) in a medium mixing bowl until the mixture is smooth and creamy.

You can layer 1/2 of this mixture on top of the completely cooled crust then move on with the same mixing bowl to the pumpkin layer.

For the Pumpkin Cheesecake Layer:

With the mixer, combine the canned pumpkin puree and pumpkin spice into the remaining cheesecake mixture then spread it on top of the cheesecake layer.

For the Crumble Topping:

In a small food processor or blender, combine peanuts (or other nuts of choice), butter, almond flour, brown sugar-free sweetener and cinnamon until a crumble is created. You can then spread the crumble topping over the entire pan of pumpkin cheesecake bars.

Put the pan into the oven and bake for about 25 minutes.

Let this delicious dessert cool completely then place in the fridge for about three hours before you cut it into 12 bars. Top each bar with a dallop or two of my keto whipped topping. Click here for the recipe.

Enjoy!