Keto Pumpkin Bars with Cream Cheese Frosting

Keto Pumpkin Bars with Cream Cheese Frosting

These low carb, keto pumpkin bars with cream cheese frosting are the ultimate treat for all you pumpkin lovers out there! These impressive, moist & fluffy bars are super easy to make and are insanely delicious!

Pumpkin Season Is Still Here…

It’s December…that means Christmas flavors, right?! Well, yes, yes it does. However, I am STILL obsessed with pumpkin!. I have gone through copious amounts of pumpkin puree in the last two months, experimenting with this ingredient and creating delicious recipes. Even though you would think that I would be over it by now, I am not. Not even in the slightest! And I know I am not the only one! So, to all my pumpkin obsessed friends out there, this recipe is for you!

Even if you’re not hooked on pumpkin flavored goodies, this recipe may change your mind. Plus, there are only 2.4g net carbs per bar! YAY and YUM!

Good Ol’ Bars…

These delicious pumpkin bars are perfectly moist and fluffy, and topped with an impeccable cream cheese frosting. They are great for a breakfast, brunch, snack or dessert.

Personally, my sweet tooth is in full force straight after I wake up, so I eat a couple of these bad boys with my tea for breakfast (and maybe a couple more a few hours later!) Therefore, these tasty treats really are perfect to eat at any point throughout the day.

I choose EASY…

There’s nothing better than a super easy recipe that produces delicious and impressive results! I made these bars several times last month because they are effortless. All you have to do is:

  1. Mix the almond flour, baking powder, baking soda and salt together, then set aside.
  2. Beat the softened butter and granulated Monkfruit sweetener together (or your preferred granulated sweetener).
  3. Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract (or another flavor – see below for options)
  4. Fold the dry ingredients into the wet ones, until just combined.
  5. Pour the batter into the greased pan and bake for 30 minutes.

One Step Frosting…

The frosting is ridiculously simple. Just beat the cream cheese, butter, powdered Monkfruit sweetener and your preferred flavored extract (see notes below) together, until smooth and creamy.

Wait until the pumpkin bars have cooled down completely before frosting, slicing and ultimately enjoying!

Frosting Flavors…

This creamy frosting is very versatile! So many flavors work wonderfully with these beautiful bars. Instead of adding vanilla extract to the frosting, simply substitute it for one of these following extracts to suit your taste buds:

  • Maple
  • Butterscotch
  • English Toffee
  • Salted Caramel
  • Cinnamon
  • Coffee

Final Note…

I recommend trying one of these scrumptious treats straight after they have been frosted and sliced. If you’re planning on eating them that day, then they can be stored in an air-tight container at room temperature. However, if you have willpower or any leftovers, then they can be stored in an air-tight container, in the refrigerator, for about 3 days.

Keto Pumpkin Bars with Cream Cheese Frosting

These low carb, keto pumpkin bars with cream cheese frosting are the ultimate treat for all you pumpkin lovers out there! These impressive, moist & fluffy bars are super easy to make and are insanely delicious!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: bars, cream cheese, frosting, keto, low carb, pumpkin
Servings: 12
Calories: 181kcal
Author: Anna – everydayketorecipes

Ingredients

Pumpkin Bars:

  • 4 eggs room temperature
  • 2 cups almond flour
  • 1 cup pumpkin puree
  • 1/2 cup butter room temperature
  • 1/2 cup granulated Monkfruit sweetener or your preferred granular sweetener
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Cream Cheese Frosting:

  • 4 oz cream cheese softened
  • 3 tbsp butter softened
  • 1/2 cup powdered Monkfruit sweetener or your preferred confectioner’s sweetener
  • 1/2 tsp vanilla extract optional – see notes above for flavor options

Instructions

  • Preheat oven to 350ºF and grease a 9×13” sheet pan.
  • In a mixing bowl, mix the almond flour, baking powder, baking soda and salt together, then set aside.
  • In a separate bowl, beat the softened butter and granulated Monkfruit sweetener together, for about 30 seconds.
  • Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract, until smooth (about 15-20 seconds).
  • Fold the dry ingredients into the wet ones, until just combined.
  • Pour batter into the greased pan and bake for 30 minutes, until an inserted toothpick comes out clean.
  • For the frosting: Beat the cream cheese, butter, powdered Monkfruit sweetener, flavored extract (if using any – see notes above), until smooth and creamy.
  • Once the pumpkin bars has cooled down completely, spread the frosting on top.
  • Slice, serve & enjoy!

Nutrition Facts:
Servings:  12
Calories:  181
Fat:  17.4g
Carbohydrate:  3.6g
Fiber:  1.2g
Net Carbs: 2.4g
Protein:  3.9g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the granulated and powdered Monkfruit sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.



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