Low-Carb Pumpkin Cheesecake Chocolate Bars

by KetoDietApp.com

Step 1Line a loaf pan with parchment paper or use silicone mold cake bars and set aside.

Step 2Start by making the granola crust layer. In a medium mixing bowl, place all the wet ingredients almond butter, coconut oil, vanilla and coconut butter.

Step 3Microwave for 30 seconds, stir and repeat until the coconut oil is fully melted. Combine with the nut butter. Stir in the sweetener and microwave for an extra 30 seconds to incorporate well.

Step 4In another bowl mix all of the remaining dry ingredients for the granola crust layer. Pour in the nut butter mixture and mix to combine.

Step 5Spoon into the prepared loaf pan or silicone mold cake bars. Flatten the surface with a spatula. Freeze for 20 minutes or until set.

Step 6Prepare the pumpkin cheesecake layer. Pour half of the cream (1/4 cup/ 60 ml) in a saucepan and sprinkle in the gelatin. Heat over a low heat and stir until the gelatin has dissolved. Set aside and let it cool down slightly. (If you're using gelatin sheets, soak them in water until soft before adding to the cream.)

Step 7In a large bowl beat cream cheese, the remaining half of the whipping cream (1/4 cup/ 60 ml), pumpkin puree until light and fluffy, powdered sweetener, vanilla, cinnamon, nutmeg, and salt.

Step 8Drizzle in the cream & gelatin mixture while beating until no lumps remain.

Step 9Spoon the batter over bar crust and smooth top with an offset spatula and place in the freezer. Refrigerate until set, at least 1 hour or overnight.

Step 10Remove from the pan by grabbing the sides of the parchment paper. Using a sharp knife, cut into 16 bars (unless using silicone molds), and then place in the freezer for 30 to 60 minutes.

Step 11While the cheesecake is chilling, prepare the dark chocolate coating by melting the chocolate chips. Let it cool to room temperature before coating the bars.

Step 12Remove the cheesecake bars from the fridge. Using two forks, dip each bar in the melted chocolate until evenly covered.

Step 13Continue until all the bars are covered. Drizzle any remaining chocolate on top. Refrigerate until firm.

Step 14Store in the fridge for up to 5 days, or freeze for up to 3 months.