Keto Gingerbread Pumpkin Cheesecake Bars
Just in time for fall, just when you think you’re going to miss out on the best flavors of the season, here are some of the best cheesecake bars I’ve ever eaten – keto or not! Gingerbread pumpkin cheesecake bars are a filling keto treat.
The base layer is mildly flavored with classic gingerbread spices and the cheesecake layer gets a flavor boost from naturally sweet, fiber-rich pumpkin.
These bars are so easy to make, but they do take some time start to finish, mostly due to the cooling time. You really need several hours to bake, cool and chill them before you’re ready to serve, so be sure to plan ahead for this one.
Make no mistake, though, these are worth the wait! Creamy pumpkin cheesecake rests on top of a dense, tender base layer that’s not quite cake, not quite cookie. The crumb topping adds a bit of texture to the top and every bite is bursting with autumn flavor.
Cut these into 16 bars because they are so rich and so filling from the fat and fiber, a small piece will really satisfy you for hours when paired with a cup of coffee or tea. If you’re planning to take something to a holiday party, this would be a great one to make because it’s nearly fail-proof plus anyone will love this treat, regardless of what special diet they adhere to.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
Bar Layer
1 cup coconut flour, sifted
½ cup erythritol
1 tablespoon unsweetened baking cocoa powder
1 ¼ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup coconut oil
2 large eggs
2 teaspoon pure vanilla extract
Cream Cheese Layer
8 ounces cream cheese, softened
½ cup pure pumpkin puree
1 large egg
¼ cup erythritol
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground nutmeg
Nutrition Summary: This makes a total of 16 servings of Gingerbread Pumpkin Cheesecake Bars. Each serving comes out to be 154.94 Calories, 14.09g Fats, 2.53g Net Carbs, and 3.21g Protein.
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See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
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Ginger Walnut Pumpkin Bread Recipe - Paula Deen at the Southern Table
Fall is the time of year for pumpkin everything and this twist on pumpkin bread is a new Paula Deen recipe.
Ingredients
3 1/2 cups All Purpose Flour
3 Cups Granulated Sugar
2 TSP Baking Soda
1 TSP Baking Powder
1/2 TSP Salt
1/2 TSP Ground Cinnamon
1/4 TSP Ground Nutmeg
1/4 TSP Ground Cloves
1/2 Cup Crystallized Ginger
1 Cup Chopped Walnuts
2TBSP Flour Mixture
4 Large eggs
1/2 Cup Vegetable Oil
2 TBSP Whole Milk
2 1/2 Cups Canned Pumpkin
For topping:
2/3 cup of All Purpose Flour
3 TBSP light brown sugar
3 TBSP Old Fashioned Oats
1/2 TSP Ground Cinnamon
5 TBSP Unsalted Butter - melted
Preparation
1. Pre heat oven to bake at 350 degrees.
2. Mix together flour, sugar, baking soda, , baking powder, cinnamon, nutmeg and cloves
3. In a separate bowl, mix together ginger, walnuts and flour mixture.
4. For wet ingredients, mix together eggs, oil, milk and canned pumpkin
5. To create the topping, mix together flour, light brown sugar, oats, cinnamon, and butter.
6. Combine wet ingredients with dry ingredients and then add in ginger and walnut mixture.
7. Pour finished mixture into two bread pans and sprinkle topping across the top.
8. Bake at 350 degrees for 60-70 minutes.
How To: Baking Holiday Pumpkin Gingerbread
Perfect bread for Holiday get-togethers and gift giving!
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil, water, and eggs; beat until smooth. Stir in pumpkin.
In medium bowl, combine flour, ginger, allspice cinnamon, nutmeg, and clove. soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
CINNAMON GINGER PUMPKIN CAKE /BREAD
#pumpkincake #pumpkinbread
Recipe: Pumpkin Gingerbread
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INGREDIENTS:
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
I make Sticky Pumpkin Gingerbread from Claire Saffitz’s What’s For Dessert
Join me as I try making the Sticky Pumpkin Gingerbread from Claire Saffitz’s latest book What’s For Dessert?
#Recipes #Baking #easyrecipe #easyrecipes #recipetesting #What’sForDessert #relaxing
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