Keto Pumpkin Bars with Cream Cheese Frosting
These easy Keto Pumpkin Bars are perfectly spiced and have an amazing pumpkin flavor. They are soft and more of a custard texture, similar to pumpkin pie! The cream cheese frosting is a simple recipe of only 5 ingredients and uses only 1 bowl! These bars freeze incredibly well so you can always have a treat on hand.
Servings: 9
Calories: 332
Equipment
- 9x9 inch (22x22cm) square metal cake pan
Ingredients
- 2.5 cups almond flour (see my favorite on Amazon)
- ¾ cup sugar free granulated sweetener (see my favorite on Amazon) (note 1)
- 1 teaspoon Baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon pumpkin spice
- 3 Large Eggs
- 1 cup pure pumpkin puree
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup sugar free powdered sweetener
- 1 teaspoon vanilla extract
- splash of heavy cream or milk if needed
Instructions
- Preheat the oven to 400F (200C) and prepare a metal 9x9 inch (22x22cm) cake pan with a parchment paper sling and spray with cooking spray.
- In a large mixing bowl, combine the almond flour, sweetener, baking soda, salt, and pumpkin pie spice. Now stir in the wet ingredients: eggs and pumpkin puree with a rubber spatula or you can use an electric mixer.
- Spread into an even layer in the prepared cake pan and bake for 20-25 minutes or until a toothpick comes out clean. Cool completely.
Prepare the frosting
- In a large bowl or stand mixer, cream together the butter and cream cheese until smooth. Mix in the powdered sweetener until fully combined, followed by the vanilla extract. If the frosting is too thick, add a splash of heavy cream or milk and stir until smooth.
- Spread the icing in an even layer on the pumpkin bars and cut into 9 equal slices.
Notes
- Sugar Substitute: I have linked my favorite low carb sweetener in the ingredients above which is an erythritol and monk fruit sweetener blend. The recipe calls for granulated in the base and powdered for the icing. If you do not want to purchase 2 different products for the base and for the icing, you can use the powdered for both.
- Storage: store in the refrigerator in an airtight container for up to 4 days.
- Freezing: Wrap the cut bars in plastic wrap and put in a freezer safe container or freezer bag. Freeze for up to 3 months.
Nutrition
Calories: 332 | Carbohydrates: 8g | Protein: 8g | Fat: 31g | Fiber: 4g