Low Carb Pumpkin Cheesecake Bars

For the Crust:

2 1/2 cups of Almond Flour

a dash of cinnamon

2 tbsp powdered Swerve sweetener

1 stick of butter (melted)

-Combine together and press into the bottom of a 9 X 13 baking dish

For the Cream Cheese Layer:

1 brick of FULL fat cream cheese

1/2 Cup of powdered Swerve sweetener

a dash of vanilla extract

1/2 cup of whipped topping (like Cool-Whip)

-Mix all ingredients together until smooth. Then spread into the bottom of the pan over the crust.

For the Pumpkin Layer:

1-15 ounce can of Pure Pumpkin (I use the Libby brand)

1 small package of Sugar-Free Instant Vanilla Pudding Mix

dash of Pumpkin Pie Spice

dash of Cinnamon

-Mix all ingredients together until smooth. Then spread over the cream cheese layer.

Refrigerate until the mixture is set -about 3 hours. Cut, serve, and enjoy! Add a dollop of Keto whipped cream for a yummy finish!