Keto Pumpkin Bars with Cream Cheese Frosting
These pumpkin bars are a wonderful seasonal dessert everyone will love. The recipe is low carb and keto friendly.
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
Equipment
- 9x13-inch baking pan
- electric mixer
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the long sides so you can lift the bars out later.
- In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, pumpkin pie spice, baking powder and salt.
- In a second bowl, whisk the eggs, pumpkin puree, melted butter, almond milk and vanilla until completely smooth.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 202kcalCarbohydrates: 5gProtein: 5gFat: 18g
Tried this recipe?Let us know how it was!