Ultimate Keto Pumpkin Bars Recipe: Easy, Delicious, and Low-Carb!

Keto Pumpkin Bars Recipe: A Fall Favorite Made Low-Carb

As the leaves start to change color and the air turns crisp, our cravings for warm spices and comforting sweets rise. Enter the keto pumpkin bars, a fall treat that satisfies those seasonal desires while adhering to the ketogenic lifestyle. This low-carb dessert is not only delicious but also easy to make, with a moist texture and a creamy frosting that adds a touch of indulgence. Whether you’re a keto veteran or simply looking for a healthier alternative to traditional sweets, these pumpkin bars are sure to impress.

The Origins and Benefits of Keto Pumpkin Bars

These keto pumpkin bars are born from a love of the classic fall flavors combined with the need to maintain a ketogenic diet. The recipe is designed to provide a dessert option that is both low in carbohydrates and high in healthy fats, ensuring that you can enjoy a sweet treat without compromising your dietary goals. Pumpkin, the star ingredient, is a nutrient-dense food rich in vitamins, minerals, and antioxidants, while being relatively low in carbs. By using almond and coconut flours, we can create a bar that is gluten-free and keto-friendly, while still capturing the essence of a traditional pumpkin dessert.

Keto Pumpkin Bars

Step-by-Step Guide to Perfect Keto Pumpkin Bars

Creating the perfect keto pumpkin bar is an art form that requires attention to detail. The key is to mix the wet and dry ingredients separately before combining them to ensure even distribution without overmixing. When adding the batter to the pan, take the time to smooth the top with a spatula for a uniform bake. The baking time is crucial; too little and the bars will be undercooked, too much and they’ll lose their moistness. As for the frosting, achieving a smooth and creamy consistency is paramount for that luxurious mouthfeel.

Mixing Ingredients for Keto Pumpkin Bars

Creative Twists on the Classic Keto Pumpkin Bars

Chocolate Chip Pumpkin Bars

Nutty Pumpkin Bars

Chai Spiced Pumpkin Bars

Substitutions for Keto Pumpkin Bars Ingredients

Frequently Asked Questions About Keto Pumpkin Bars

Question Answer
Can I use a different sweetener?
How do I store the pumpkin bars?
Can I make these dairy-free?
Is pumpkin keto-friendly?
Can I freeze the pumpkin bars?

Keto Pumpkin Bars with Cream Cheese Frosting

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title: Keto Pumpkin Bars Recipe
author: Lorcan O’Connor
date: today’s date
description: These keto pumpkin bars are a delicious, autumn-inspired treat that’s low in carbs and high in healthy fats. Perfect for satisfying your sweet tooth without breaking out of ketosis. They’re moist, flavorful, and topped with a creamy frosting that makes them irresistible.
prep_time: 15 minutes
cook_time: 30 minutes
total_time: 45 minutes
servings: 12
cuisine: American
course: Dessert
keywords: Keto Pumpkin Bars, Low Carb Pumpkin Bars, Keto Dessert
calories: 150 kcal per serving
carbohydrates: 8g per serving
net_carbs: 3g per serving
fat: 12g per serving
protein: 4g per serving

## Ingredients

For the pumpkin bars:
– 1 cup almond flour (112g / 4oz)
– 1/4 cup coconut flour (28g / 1oz)
– 1 teaspoon baking powder (4g)
– 1/2 teaspoon baking soda (2g)
– 2 teaspoons pumpkin pie spice (4g)
– 1/4 teaspoon salt (1g)
– 3/4 cup granulated erythritol (144g / 5oz)
– 2 large eggs
– 1 cup pumpkin puree (canned or fresh) (225g / 8oz)
– 1/4 cup unsalted butter, melted (57g / 2oz)
– 1 teaspoon vanilla extract (5ml)

For the frosting:
– 4 ounces cream cheese, softened (113g)
– 2 tablespoons unsalted butter, softened (28g / 1oz)
– 1/3 cup powdered erythritol (64g / 2.25oz)
– 1/2 teaspoon vanilla extract (2.5ml)
– 1 tablespoon heavy cream (15ml)

## Method

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal of the bars later.
2. In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
3. In a large mixing bowl, beat together the granulated erythritol and eggs until light and fluffy. Mix in the pumpkin puree, melted butter, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the pumpkin bars to cool in the pan on a wire rack for about 10 minutes, then use the parchment paper to lift them out onto the wire rack to cool completely.
8. While the bars are cooling, prepare the frosting by beating together the cream cheese, butter, powdered erythritol, vanilla extract, and heavy cream until smooth and creamy.
9. Once the bars are cool, spread the frosting evenly over the top. If desired, sprinkle with a little extra pumpkin pie spice for garnish.
10. Cut into 12 bars and serve. Store any leftovers in an airtight container in the refrigerator.

## Nutritional Information

– Calories: 150 kcal
– Carbohydrates: 8g
– Net Carbs: 3g
– Fat: 12g
– Protein: 4g

Enjoy these keto-friendly pumpkin bars as a delightful treat that aligns with your low-carb lifestyle!