Keto Pumpkin Bars with Cream Cheese Frosting

When fall arrives, I always start craving traditional spiced treats.

Most bakery desserts are loaded with sugar, but these keto pumpkin bars with cream cheese frosting let you enjoy the season without all the extra carbs.

They are completely low carb and keto friendly, which means you can enjoy a comforting slice while keeping your daily carb count low.

The base stays wonderfully soft and moist, while the thick layer on top brings the perfect creamy balance.

I like to make a pan over the weekend so I have a simple treat ready in the fridge whenever I want something sweet.

Why You’ll Love This Recipe

Incredible Moist Texture – The mix of almond and coconut flour creates a soft, tender crumb that never turns out dry.

Rich Cream Cheese Frosting – Tangy and thick frosting adds pure indulgence while keeping every slice completely keto friendly.

Warm Fall Spices – Real pumpkin puree and fragrant pumpkin pie spice give you bold autumn flavor in every single bite.

Ketosis Friendly Treat – Made with zero sugar sweeteners so you can enjoy dessert without spiking your blood sugar.

Recipe Ingredients

For the Pumpkin Bars

• 2 cups Blanched Almond Flour
• 1/3 cup Coconut Flour
• 3/4 cup Granulated Erythritol Sweetener
• 1 tbsp Pumpkin Pie Spice
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 4 Large Eggs, Room Temperature
• 1 cup Pumpkin Puree
• 1/2 cup Butter, Melted
• 1/4 cup Unsweetened Almond Milk
• 2 tsp Vanilla Extract

For the Frosting

• 8 oz Cream Cheese, Softened
• 1/4 cup Butter, Softened
• 3/4 cup Powdered Erythritol Sweetener
• 1 tsp Vanilla Extract
• 1 tbsp Heavy Whipping Cream

How To Make

Step 1

Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides so you can lift the bars out later.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, pumpkin pie spice, baking powder and salt.

Step 3

In a second bowl, whisk the eggs, pumpkin puree, melted butter, almond milk and vanilla until completely smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir until a thick, smooth batter forms. Spread it evenly into the prepared pan and smooth the top with a spatula.

Step 5

Bake for 25 to 30 minutes, until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan.

Step 6

Beat the cream cheese and butter together for 2 minutes until fluffy. Add the powdered sweetener, vanilla and heavy cream and beat again until smooth and spreadable.

Step 7

Spread the frosting over the cooled bars. Chill for 30 minutes to set the frosting, then lift out using the parchment and slice into 20 bars.

Tips

Measure the Coconut Flour Carefully

Coconut flour absorbs much more liquid than regular flour or almond flour. Even one extra tablespoon can make your bars turn out dry and crumbly instead of soft and moist.

I recommend spooning the coconut flour into your measuring cup and leveling it flat with the back of a butter knife. Never scoop directly from the bag with the measuring cup, or you will pack in way too much.

Bring the Eggs to Room Temperature

You’ll get the best results if your eggs are truly at room temperature before you start whisking. Cold eggs straight from the fridge will quickly turn your melted butter into tiny hard clumps.

When that happens, the butter will not blend evenly into the batter and can leave greasy spots in the baked bars.

If you forget to take them out ahead of time, simply place the whole eggs in a bowl of warm tap water for five minutes before cracking them.

Use Pure Pumpkin Puree Only

Check the can closely before you start baking to make sure you have pure pumpkin puree and not pumpkin pie mix. Canned pie mix comes loaded with added sugar and starches that will alter the texture and ruin your low carb macros.

From my experience, plain pumpkin puree gives you the best natural flavor and just the right amount of moisture for this almond flour base.

More Recipes

• Keto Carrot Cake
• Keto Pumpkin Cheesecake
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies
• Low Carb Pecan Pie Bars

Frequently Asked Questions

Can I use canned pumpkin pie mix instead of pumpkin puree?

No, you should only use pure pumpkin puree for this recipe. Canned pumpkin pie mix contains added sugars and thickeners that will ruin the low carb count.

Make sure the only ingredient listed on your can is pumpkin.