Keto Pumpkin Cheesecake Bars with Pecans

Instructions:

1. Preheat your oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a mixing bowl, combine the ground pecans, melted butter, sweetener, and salt. Stir until the mixture resembles wet sand.
3. Press the pecan mixture firmly into the bottom of the prepared pan using the back of a spoon.
4. Bake the crust for 8–10 minutes until golden and fragrant. Remove from oven and let cool slightly.
5. Using a mixer, beat the softened cream cheese, pumpkin puree, and sweetener until smooth and homogenous.
6. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin pie spice, ground cinnamon, and vanilla extract.
7. Pour the pumpkin filling over the pre-baked crust and smooth the top with a spatula.
8. Bake for 20–25 minutes, or until the edges are set but the center still has a slight jiggle.
9. Allow the bars to cool completely at room temperature, then refrigerate for a minimum of 4 hours.
10. Prepare the frosting by beating together softened cream cheese, melted butter, powdered sweetener, and heavy cream until light and fluffy.
11. Spread the frosting evenly over the chilled cheesecake bars and cut into 16 equal squares.