Keto Pumpkin Bars

Rich, moist, and bursting with pumpkin spice flavors, these Keto Pumpkin Bars are a perfect blend of nutty almond flour, creamy pumpkin puree, and a touch of sweetness from a natural sugar substitute. Topped with a luscious cream cheese frosting, these bars are the quintessential fall treat without the carb overload.

Course Desserts

Cuisine American

Keyword keto fall recipes, keto pumpkin bars, low carb pumpkin dessert

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 180kcal

Equipment

8x8-inch baking pan
Parchment paper
Large mixing bowl
Medium mixing bowl
Whisk
Spatula
Electric mixer (for frosting)
Wire rack

Ingredients

Pumpkin Bars

1 ½ cups almond flour 150g
½ cup pumpkin puree 122g
⅓ cup granulated erythritol 67g
¼ cup unsalted butter, melted 57g
2 large eggs
2 tsp pumpkin pie spice 4g
1 tsp vanilla extract 5ml
½ tsp baking powder 2g
¼ tsp salt 1g

Cream Cheese Frosting

4 oz cream cheese, softened 113g
2 tbsp unsalted butter, softened 28g
¼ cup powdered erythritol 48g
½ tsp vanilla extract 2ml

Instructions

Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal of the bars.
In a large mixing bowl, combine the almond flour, granulated erythritol, pumpkin pie spice, baking powder, and salt. Whisk these dry ingredients together to remove any clumps and ensure even distribution of the spices and leavening agents.
In a separate bowl, mix together the pumpkin puree, melted butter, eggs, and vanilla extract until smooth. This is your wet mixture that will provide the moisture and structure to the bars.
Gradually add the wet ingredients to the dry ingredients, stirring until you have a uniform batter. Be careful not to overmix, as this can lead to denser bars.
Pour the batter into the prepared baking pan, using a spatula to spread it into an even layer.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the pumpkin bars are baking, prepare the cream cheese frosting by beating together the softened cream cheese, softened butter, powdered erythritol, and vanilla extract until smooth and creamy.
Once the pumpkin bars have finished baking, allow them to cool in the pan for about 10 minutes before lifting them out onto a wire rack to cool completely.
When the bars are completely cool, spread the cream cheese frosting evenly over the top. Cut into 12 bars.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

Ensure all ingredients, especially the eggs and cream cheese, are at room temperature to achieve a smooth batter and frosting.

For a dairy-free version, replace the butter with coconut oil and use a dairy-free cream cheese alternative.

The erythritol can be substituted with another keto-friendly sweetener; however, taste and adjust as necessary since sweetness levels can vary.

If you prefer a thicker frosting layer, you can double the frosting ingredients.

These bars can be frozen without the frosting for up to 3 months. Thaw in the refrigerator and frost before serving.

Nutrition