– Easy. Mix up the pumpkin bar batter, create a simple cheesecake swirl, combine the two, and bake for a simple dessert recipe.– Delicious. Packed full of fall flavors, you'll love that this is both tasty and keto-friendly.– Low Carb. Minimal net carbs per serving means you can enjoy your favorite meals while still having enough carbs left for the day to enjoy dessert too!
Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper. In a bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, ginger, and salt.
Add the pumpkin puree, eggs, melted coconut oil or butter, and vanilla extract. Mix until well combined. Spread the pumpkin batter evenly into the prepared baking pan.
Drop spoonfuls of the cheesecake mixture onto the pumpkin batter in the pan. Use a knife or toothpick to gently swirl the cheesecake mixture into the pumpkin batter, creating a marbled effect.
Remove from the oven and let the bars cool in the pan for about 15 minutes. Then, lift them out using the parchment paper overhang and transfer them to a wire rack to cool completely. Refrigerate the bars for at least 2 hours to allow them to firm up. When ready to serve, cut the bars into squares and dust with a sprinkle of ground cinnamon, if desired.