No Bake Pumpkin Keto Cheesecake Bars (Low Carb, Sugar Free, Gluten Free)

How time had been flying throughout the year Thanksgiving is closer than you think. Truly, it’s pretty much fall time.

And with fall comes fall flavors. Fall dishes if you may, or spices. Apple spice, pumpkin spice, caramel and really I can’t think of anymore. But, pumpkin spice is all that matters to me!

I would love the chance to do an apple spiced flavored dish. Due to apples being so high in carbs it doesn’t fit a low carb high fat diet. I could always use artificial flavoring true, but I am still weary.

By no means am I disappointed by having to resort to pumpkin. Even before keto I loved pumpkin spice. So when a pumpkin keto cheesecake came to mind I knew I had to serve it justice!

If it wasn’t right you guys already know I would never release it. So brace yourselves for an amazing no bake keto cheesecake!

Ingredients

• 16 oz Cream Cheese
• 5 tablespoon Sour Cream
• 1/4 cup Powdered monk fruit sweetener I used this
• 1 teaspoon Liquid stevia I used this
• 6 tablespoon pumpkin puree
• 1 tablespoon pumpkin spice plus 1 teaspoon
• 1 pack gelatin with 1/3 cup of cold water

Instructions

1. Bring cream cheese and sour cream to room temperature
2. bloom teaspoon of gelatin in 1/4 cup of cold water
3. combine sour cream, cream cheese, and pumpkin puree
4. ................................

for full instruction please see : sugarlesscrystals.com

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