Part 6 of the series of Bikepacking the Katy Trail. It's the final journey to the east end of the Katy Trail out in Machen, MO. We stop off a couple of times to get some snacks, but put in another 40 miles or so to get to the end. Great trip with some great friends.
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If you are a low carb or Ketogenic eater, you know how nice it can be to have a sweet treat....especially around the holidays. We have had some great recipes lately that are helpful to fill that sweet need and still keep the carbs low that we thought we would share. Recipe below and hope you enjoy these Keto Pumpkin Cheesecake Bars.
Ingredients
For the crust:
2 cups blanched almond flour
6 tablespoons salted butter melted
2 tablespoons powdered erythritol sweetener
For the filling:
32 ounces cream cheese (avoid low fat or no fat) softened to room temperature
1 1/2 cups powdered erythritol sweetener
4 large eggs room temperature
8 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Instructions
Make the crust:
1. Preheat the oven to 300 F.
2. Prepare a 9x13 inch baking dish and line the bottom and sides with parchment paper.
3. Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until incorporated.
4. Transfer the mixture to the baking dish. Press down along the bottom of the dish to form a flat and smooth crust.
5. Bake the crust for 15 minutes at 300 F. Remove the crust from the oven and let it rest for 10 minutes while you work on the filling.
Make the cheesecake and pumpkin layers:
1. Preheat the oven to 350 F.
2. Combine cream cheese and erythritol in a large bowl. Use a hand mixer to beat on low speed until light and airy.
3. Add eggs one at a time, beating them in until combined. The resulting mixture should be very fluffy and airy.
4. Transfer about half of the mixture over the crust, spreading it out evenly -- this becomes the cheesecake layer.
5. Combine the remaining mixture with pumpkin puree, cinnamon, ginger, and cloves. Beat until smooth.
6. Carefully scoop a small amount of pumpkin mixture over the cheesecake layer. Repeat to evenly distribute the pumpkin mixture over the cheesecake layer. Use a rubber spatula to spread out and smooth the pumpkin layer.
7. Bake at 350 F until set, about 50 minutes. Ovens can vary so it may take you more or less time; frequently monitor the cheesecake and remove when done.
8. Let the pumpkin cheesecake cool, and then refrigerate overnight to harden before cutting into it.
9. To serve, slice into bars and optionally top with a dollop of whipped cream.
Hope you enjoy!
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The Katy Trail is the single longest rail trail in the US and no better way to experience it than with great friends. We bring along Bill, and Miguel who is on his first official bikepacking trip. We have a variety of bikes on this trip, a Surly ECR, Salsa Fargo, Trek 1120, and Surly Bridgeclub. All the bikes did fine and our gear was pretty good overall. Great time on this trip with these guys. Can't wait to do another soon!
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Today's ride is 53 miles from Mokane to Hermann, MO. If you aren't familiar with Hermann, it's known for winery's and Oktoberfest celebrations. Just a small town, but with a really nice location right on the trail and some decent restaurants to explore. Hope you enjoy the ride :)
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