Keto Pumpkin Bars

These keto pumpkin bars are grain free, gluten free, and sugar free - but they taste just like the classic pumpkin bar that my grandma used to make. The rich cream cheese frosting is the perfect way to top these off.

Course Desserts

Cuisine American

Keyword keto cream cheese frosting, keto pumpkin bars, low carb pumpkin bars

Prep Time 15

Cook Time 25

Cooling Time 1

Total Time 1 40

Servings bars

Calories 155kcal

Author Karly Campbell

Ingredients

For the pumpkin bars:

½ cup pumpkin puree
2 large eggs
⅓ cup brown sugar substitute such as Lakanto or Swerve
2 tablespoons butter melted
2 teaspoons vanilla extract
1 ¼ cups almond flour
2 teaspoons pumpkin spice
2 teaspoons baking powder
¼ teaspoon baking soda
Pinch of salt

For the frosting:

6 ounces cream cheese room temperature
¼ cup butter room temperature
½ cup powdered sweetener such as Lakanto or Swerve
1 teaspoon vanilla
Almond milk or heavy cream as needed

Instructions

To make the pumpkin bars:

Preheat oven to 350 degrees. Butter a 9x9 baking dish and set aside.
Add the pumpkin, eggs, sweetener, butter, and vanilla to a mixing bowl and whisk well until combined.
Add the almond flour, pumpkin spice, baking powder, baking soda, and salt to the mixing bowl and stir well until the batter is smooth and well combined.
Pour the batter into the prepared baking dish. Bake for 25-30 minutes or until the center is fully set and a tester comes out clean.
Let cool completely in the pan before frosting.

To make the frosting:

Add the cream cheese, butter, powdered sugar, and vanilla to a mixing bowl and beat well with an electric mixer until smooth and creamy. Add in almond milk or cream, 1 tablespoon at a time, to thin the frosting, if needed. Frosting should be thick but spreadable.
Spread the frosting evenly over the cooled pumpkin bars.
Serve immediately or store in the refrigerator until ready to serve.

Video

Notes

These pumpkin bars will last in the fridge for 4-5 days. We prefer them served cold.

Nutrition