Pumpkin Pecan Cheesecake Bars
Recipe makes 16 servings
Ingredients:
Base
11/2cup (168g) almond flour
1 scoop (40g) HLTH Code Creamy Vanilla
2 Tbsp (16g) sugar-free sweetener of choice or to taste
6 Tbsp (28g) unsalted butter
1 pinch of sea salt
Cheesecake Layer
2 (8oz/226g) packets of cream cheese
1/3 cup (72g) sugar-free sweetener of choice or to taste
1/2 (oz/112g) cup pumpkin puree
1 scoop (40g) HLTH Code Creamy Vanilla
2 large eggs
1/4 tsp allspice
1 tsp ground cinnamon
Crumble Layer
1/2 cup almond flour
3 Tbsp sugar-free sweetener of choice or to taste
1 scoop HLTH Code Chocolate Macadamia
1/3 cup (43g) finely chopped pecans
1/2 tsp ground cinnamon
2 1/2 Tbsp (35g) unsalted butter
1/3 cup (43g) whole pecans to garnish (optional)
Instructions
Base
Preheat the oven to 350°F/177°C. Line an 8-inch square baking dish with parchment paper; set aside.
Combine almond flour, sweetener, HLTH Code Creamy Vanilla, butter, and salt in a bowl and mix until just combined. Do not overmix.
Press the mixture evenly onto the prepared baking dish and bake for about 12 to 15 minutes, until golden. Transfer to a wire rack and leave to cool completely.
For the Cheesecake Layer
Whisk cream cheese, sweetener, pumpkin puree, HLTH Code Creamy Vanilla, eggs, allspice, and ground cinnamon in a bowl until smooth.
For the Crumble Layer
Mix almond flour, sweetener, HLTH Code Chocolate Macadamia, pecans, and cinnamon in a bowl; add butter and rub it into the dry mixture until it resembles very coarse crumbs.
Spread the cheesecake layer over the cooled base and then top with the crumble. Bake for 30 to 35 minutes. Transfer to a wire rack and let cool to room temperature, then refrigerate for a few hours before cutting into 16 squares and serving.
8.2g Protein
27.1g Fat
2.5g NET Carbs
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