A Keto Pumpkin Pie Bar Recipe Perfect for the Holidays — Eat This Not That

Ingredients

• Crust: 6 Tbsp unsalted butter
• melted
• 2 cups (240 g) blanched almond flour (I used 365 Everyday Value)
• ¼ cup (48 g) powdered Lakanto sweetener
• ¼ tsp fine sea salt Filling: 1 15-oz can pumpkin puree
• 2 large eggs
• beaten
• ½ cup sour cream
• 1 tsp vanilla extract
• ½ cup (96 g) Swerve Brown sweetener
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch ground cloves
• ¼ tsp fine sea salt