» » LOW CARB PUMPKIN CHEESECAKE BARS

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

LOW CARB PUMPKIN CHEESECAKE BARS

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These healthy pumpkin cheesecake bars are layered with a bottom almond flour crust, a middle cheesecake layer, and a top pumpkin layer. Low carb, keto friendly, and gluten-free.


These dessert bars represent the best of both worlds — part pumpkin pie and part cheesecake, so you can get both flavors in a single bite. They’re perfect for people who consider pumpkin pie to be a bit too strong on the pumpkin flavor (that’s me), as the cheesecake layer helps to offset the pumpkin. The bars have a dense texture with a sturdy almond flour crust on the bottom, a thick and rich cheesecake layer, and a lighter pumpkin layer on the top.


These pumpkin cheesecake bars were developed using snippets from previous baking experiments. For the crust, I have been testing a simple low carb crust using almond flour and butter, which works fantastically well for any recipe that calls for a generic pie crust.

Low Carb Pumpkin Cheesecake Bars Recipe
These healthy pumpkin cheesecake bars are layered with a bottom almond flour crust, a middle cheesecake layer, and a top pumpkin layer. Low carb, keto friendly, and gluten-free.



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.

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