Swirly Cheesecake Pumpkin Bars with Spiced Cream Cheese Icing (Low Carb)
Try this Swirly Cheesecake Pumpkin Bars with Spiced Cream Cheese Icing (Low Carb) recipe
Try this Swirly Cheesecake Pumpkin Bars with Spiced Cream Cheese Icing (Low Carb) recipe
- 3 eggs
- 1 egg
- 4 oz cream cheese softened
- 1/4 cup greek yogurt
- 4 oz cream cheese
- 1 tbsp oil
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/2 cup pumpkin puree
- 1/4 cup granulated swerve (or sweetener of choice)
- 1/2 cup granulated swerve
- 1 1/4 cup almond flour
- 2 tsp pumpkin pie spice 1 tsp if you prefer lighter flavor
- 1/2 tsp xanthan gum for texture
- 1/2 cup powdered sugar (swerve or similar brand for low ca
- milk of choice-to thin to your liking
- Carbohydrate 5.73297105013776 g
- Cholesterol 16.5715996840631 mg
- Fat 12.0992293250805 g
- Fiber 1.65559531353485 g
- Protein 3.33098819055585 g
- Saturated Fat 3.59185040274127 g
- Serving Size 1 1 bar (58g)
- Sodium 89.013324416508 mg
- Sugar 4.07737573660291 g
- Trans Fat 1.07526842367353 g
- Calories 140 calories
Step-by-step
- Beat cream cheese, egg, and sweetener until smooth and let rest.
- Using a hand mixer or stand mixer, beat the eggs and sweetener on high speed until thick and frothy, about five minutes total. This is REALLY important for texture!
- Stir the pumpkin puree and oil into the beaten eggs.
- In a separate bowl, whisk together the almond flour, spice, baking powder and xanthan gum.
- Mix the dry into the wet until smooth.
- Pour the cake mix into a parchment-lined square pan and tap to allow the batter to spread.
- Scoop ¼ cup portions of the cream cheese filling into the pan, then swirl with a knife.
- Bake at 350 for 30 minutes or until the edges are set. Cool completely before cutting.
- Mix all icing ingredients together, adding milk to thin it to desired consistency.
- Spread or drizzle the icing on the bars and top with optional pecans!
The Mechanics of Aeration
Golden-brown edges encase a dense crumb while ribbons of pale cream cheese create distinct marbling across the surface of each square. When utilizing almond flour instead of traditional wheat, achieving a proper crumb requires mechanical assistance rather than chemical leavening alone. Beating the eggs and sweetener on high speed for five full minutes incorporates the necessary air to prevent a heavy, compact texture. This deliberate whipping creates a stable foam that supports the weight of the pumpkin puree without collapsing.
Structural Agents in Gluten-Free Baking
Almond flour lacks the gluten matrix required to trap gases and hold shape during baking, which demands specific functional ingredients. Xanthan gum acts as a binding agent that mimics elasticity, ensuring the bars slice cleanly into sixteen uniform portions once chilled. Whisking this hydrocolloid evenly through the dry components prevents clumping and guarantees uniform hydration throughout the batter. Omitting or mismeasuring this powder often results in a crumbly product that falls apart upon handling.
Thermal Control and Resting Phases
Baking at 350 degrees Fahrenheit for thirty minutes provides sufficient heat to set the perimeter while keeping the interior moist. Allowing the pan to cool completely on a wire rack permits the internal starches and fats to solidify fully before slicing. Rapid temperature drops can cause the cream cheese dollops to sink prematurely, so patience during the cooling phase remains essential for clean presentation.
