Pumpkin Cheesecake Bites

These Pumpkin Cheesecake Bites are a delightful low carb and keto-friendly dessert option. With a nutty almond flour crust and a creamy pumpkin cheesecake filling, they are perfect for satisfying your sweet cravings without derailing your diet.

Ingredients:

• 1 cup almond flour
• 2 tbsp powdered erythritol
• 4 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 large egg

Instructions:

Turn on the oven and heat it up to 325F 160C

Melted butter, 2 tablespoons of powdered erythritol, and almond flour should all be mixed together in a bowl

Mix until it falls apart

Spread the dough out in the bottom of a square baking pan lined with parchment paper to make the crust

Once it's done, take it out of the oven and let it cool

Beat cream cheese until it's smooth in a different bowl

Blend in an egg, 1/4 cup of powdered erythritol, pumpkin pie spice, and pumpkin puree

Mix everything together well

Put the pumpkin cheesecake mix on top of the crust that has been left to cool

Use a spatula to make the top smooth

Put the cheesecake in the oven for 25 to 30 minutes, or until it's set but still has a little give in the middle

Take it out of the oven and let it cool all the way down

For at least two hours or until firm, put it in the fridge

Once it's cool, cut it into squares that are easy to eat

Serve and have fun!