SOUR CREAM PUMPKIN
CHEESECAKE BARS
Rich pumpkin bars, with a firm, thick
crust that tastes high-carb. These were super-good. This recipe would feed a crowd. You can certainly freeze these as well and have them more occasionally. 'Tis the season for pumpkin desserts and this one will definitely do you proud! You use the whole can of pumpkin too, which is handy. One can't really freeze canned pumpkin leftovers. Have you noticed that? I'm always left with the dilemma of having to make another pumpkin dessert right away, if I don't use the whole can. Do use the salt in the crust...it balances flavors....especially if you are using erythritol....if you are not, then add salt in a tiny amount rather....be careful, it could become too salty.
Crust:
1 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix (250 mL)
1 cup ground almonds (250 mL) (You can use almond flour, but the crust is really special with homemade
ground almonds)
ground almonds)
1/4 cup powdered erythritol, OR allulose blend (60 mL)
1/2 tsp salt (2 mL)
1/2 tsp salt (2 mL)
1/2 cup butter, melted (125 mL)
sugar
1 tsp vanilla extract (5 mL)
Filling:
8 oz regular cream cheese
(250 mL)
3 eggs
11/2
cups sour cream (375 mL)
15-oz can pumpkin (425 g)
1/2 cup granulated erythritol, OR (125 mL)
sweetener of choice
11/2
tsp cinnamon (7 mL)
1 tsp vanilla extract (5 mL)
1/4 tsp ginger (1 mL)
1/8 tsp ground cloves (0.5 mL)
1/4 tsp salt (1 mL)
For garnish:
Whipped Cream (sweeten it)
or my Creme Fraiche (I love this stuff...holds up so well...even as a frosting - instead of xanthan gum, you
can use 1/2 tsp cornstarch or arrowroot powder - works fine - not quite as well as xanthan gum, but pretty
good...probably could use glucomannan powder also) You can also use 1/3 tsp cream of tartar instead.
For garnish:
Whipped Cream (sweeten it)
or my Creme Fraiche (I love this stuff...holds up so well...even as a frosting - instead of xanthan gum, you
can use 1/2 tsp cornstarch or arrowroot powder - works fine - not quite as well as xanthan gum, but pretty
good...probably could use glucomannan powder also) You can also use 1/3 tsp cream of tartar instead.
Preheat
the oven to 350°F (180°C).
Crust: In
medium bowl, combine Gluten-Free Bake Mix 2, ground almonds, powdered erythritol, OR sweetener of choice such as allulose/sucralose or allulose/stevia blend and salt. In small bowl,
combine butter, liquid sweetener and vanilla.
Press into 9 x 13-inch (2 L) casserole dish. Bake 12 to 15 minutes, or until turning brown
at the edges.
Filling: In
food processor or bowl with mixer, process cream cheese and eggs. Add sour cream; process. Add pumpkin, liquid sweetener, erythritol, OR sweetener of choice, cinnamon, vanilla, ginger, cloves and salt; process well. Pour over baked crust. Bake 30 to 40 minutes. Cool on wire rack. Refrigerate.
Garnish: Prepare
whipped cream, OR Crème Fraiche.
Serve bars chilled with a good dollop of either.
Yield: 36 bars
1
bar
98.7
calories
2.7
g protein
8.7
g fat
0.5 g fiber
2.4
g net carbs
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