Keto Cream Cheese Pumpkin Muffin Bars

Pan size: mini loaf pan or muffin pan INGREDIENTS ¼ cup (60g) softened salted butter ⅓ cup (65g) granulated Lakanto sweetener 2 large eggs at room temperature 1 teaspoon (5mL) vanilla extract ½ cup (120g) pumpkin purée ¾ cup (75g) blanched almond flour ¼ cup (28g) coconut flour 2 teaspoons (8g) baking powder 4 ounces (115g) softened cream cheese 1 tablespoon (15mL) heavy whipping cream at room temperature 1 tablespoon (13g) powdered Lakanto sweetener