Spiced cream cheese shortbread bars






 -1/4 tsp cloves
-1/2 tsp cinnamon
-1 Tbsp grass fed gelatin
-2 Tbsp of cream cheese
- 4 oz Butter
- 12 oz room temp cream cheese (1 and 1/2 blocks)
-1/4 cup of ROOM TEMP sour cream
-1 room temp egg,
-1/4 cup of powdered erythritol
-25 drops of @sweetleafstevia pumpkin spice drops
-1/4 tsp cloves
 -1/2 tsp cinnamon
 -@exploradomarket sweet cinnamon toast sprinkle

Use one package of @ketocandygirl shortbread, add 1/4 tsp cloves, 1/2 tsp cinnamon and 1 Tbsp grass fed gelatin to the dry mix, then add required butter and an additional 2 Tbsp of cream cheese. Mix till thoroughly combined, layer bottom of a silicone 9x9 or parchment paper lined 9x9 baking dish. Bake at 350 for 10 mins.

While crust is baking mix up your cream cheese topping of 12 oz ROOM TEMP cream cheese (1 and 1/2 blocks) 1/4 cup of ROOM TEMP sour cream, 1 ROOM TEMP egg, 1/4 cup of powdered erythritol, 25 drops of @sweetleafstevia pumpkin spice drops, 1/4 tsp cloves, 1/2 tsp cinnamon, mix till smooth! Scraping sides of bowl as needed.

Pour cream cheese topping on cooled shortbread crust. Bake at 350 for an additional 15 mins, pull out and sprinkle @exploradomarket sweet cinnamon toast sprinkle and finish baking for an additional 15 mins. Turn off to her oven and let your bars cool in the oven for roughly 30 mins before setting on the counter, this will help minimize any cracking of your topping!
Recipe from @holy_fats