Diabetic Pumpkin Cream Cheese Squares
Indulge in the cozy flavors of autumn with these Diabetic Pumpkin Cream Cheese Squares, a guilt-free dessert that's perfect for anyone watching their sugar intake. Featuring a rich and creamy pumpkin-spiced filling nestled over a buttery almond and oat flour crust, this recipe balances wholesome ingredients with indulgent taste. Sweetened with a sugar substitute and infused with warm spices like cinnamon, nutmeg, and ginger, these squares deliver all the seasonal goodness without spiking blood sugar levels. Ready in under an hour and served chilled, they make an ideal low-carb, diabetic-friendly treat for holidays, gatherings, or an everyday sweet craving.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1 cup Almond flour
- 1 cup Oat flour
- 1 cup Granulated sugar substitute (e.g., erythritol or stevia blend)
- 8 ounces Cream cheese (softened)
- 3 large Eggs
- 0.25 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Butter (melted)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine almond flour, oat flour, granulated sugar substitute, baking powder, cinnamon, nutmeg, ginger, and salt. Mix until well blended.
Add melted butter, 1 egg, and 1 teaspoon of vanilla extract to the dry ingredients. Stir until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan, forming the base layer. Set aside.
In another bowl, beat the softened cream cheese until smooth. Add 2 eggs, pumpkin puree, unsweetened almond milk, 1 teaspoon of vanilla extract, and a 1/2 cup of granulated sugar substitute. Mix until the filling is creamy and thoroughly combined.
Pour the pumpkin cream cheese filling over the base layer in the baking pan, spreading it evenly with a spatula.
Bake for 40 minutes or until the filling is set and the edges are slightly golden. A toothpick inserted in the center should come out mostly clean.
Remove from the oven and allow to cool completely in the pan. Once cooled, place in the refrigerator for at least 1 hour to firm up.
Cut into 12 squares and serve chilled.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 359.9 g | 131% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 21.2 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 799 mg | 61% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
