Good Lifestyle

The pumpkin pie is the flavored feast of the pumpkin that started. Although there are innumerablepullskin spice Products There, the pumpkin magpie is a proven classic. But if you follow a strict power plan like theKeto dietYou may not be able to eat the typical pumpkin pie exposed in a family gathering. But do not be afraid! This recipe of Keto pumpkin pie bars is full of pretenser pumpkin kindness, without additives or preservatives. Your Thanksgiving Table has had a major improvement.

With pumpkin mashed, cinnamon, nutmeg, pods and ginger on the ground, these bars have all the creamy taste and filled with pumpkin pieces. But the lower "crust" is made from almond flour and butter, which makes it suitable for Keto followers and other low-carbohydrate recipe applicants. In addition, the filling is the best part of a pumpkin magpie - you will not even miss this refrigerated crust. You will be the star of your family's vacation collection with this recipe and you can always meet your Keto diet goals.

Makes 20 servings

Ingredients

Crust:
6 c. Soup with non-salted butter, melted
2 cups (240 g) bleached almond flour (I used365 Daily value)
¼ cup (48 g)Powder sweetener of lakanto
¼ c. vs.

Filling:
1 15 oz can pumpkin puree
2 big eggs, beaten
½ cup of sour cream
1 tsp vanilla extract
½ cup (96 g)Sweater brown sweetener
1 cinnamon teaspoon
½ teaspoon of ginger
¼ ¼ c.
Puck the ground cloves
¼ c. vs.

How to do it

1. Preheat oven to 350 ° F. line a 9-inch square pan with parchment.
2. Make the crust: Stir together all the ingredients of the crust until well combined. Press evenly in the pan. Cook to Golden on edges and just lie down, about 15 to 20 minutes. Remove the pan into a wire rack to cool for at least 10 minutes. Reduce the oven temperature to 325 ° F.
3. Make filling: In a large bowl, whip all filling ingredients together, taking care to get out of lumps. Pour the filling on the crust, extending uniformly.
4. Bake until the edges have installed and the center still plays slightly, about 45 to 50 minutes. Cool on a wire rack, then cover and refrigerate at least 3 hours or until night. Cut into bar and serve.

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