Easy Keto Pumpkin Bars with cream cheese frosting that everyone will be begging for more and you can make them under 45 minutes.
It’s pumpkin spice season and this Keto pumpkin bars recipe is a must for everyone’s kitchen. I love all the pumpkin recipes so far on the blog and I can’t say that this will be the last. The Keto cream cheese frosting is the key to this fabulous fall dessert.
Why this recipe is special
Yesterday I made my Lemon bars and these pumpkin bars to take to a family get-together. They were so easy and really only had two steps to make them. I’m sure you love those kinds of recipes when you are in the busy holiday season and trying to tackle so many things.
Plus they are Keto-friendly and would be a great dessert to bring to your next potluck. I suggest you double the recipe and make two batches.
Ingredients
- 2 Large Eggs (Freshest eggs)
- 2 Tablespoons vegetable oil (your favorite brand)
- 1/4 cup of Swerve granulated sugar or similar (Swerve is found in local health food stores or Amazon)
- 1/2 cup of pumpkin puree (Not Pie Filling)
- 1 1/4 of sifted almond flour (Not Almond Meal)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- FROSTING
- 1 8 oz package of softened cream cheese
- 1 stick of softened butter (Unsalted)
- 2/3 cup sifted confectioners sugar (Swerve Brand)
- 1 teaspoon Vanilla extract
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Instructions:
- Preheat the oven to 350 degrees F
- In an electric mixer mix eggs, oil, sweetener, pumpkin, and vanilla until light and fluffy.
- In a separate bowl, mix flour, salt, baking soda, and pumpkin pie spice.
- Add the dry ingredients to the wet mixture.
- Pour batter into an 8 X 8-inch greased pan. Bake for 25 minutes. Let cool completely
- FROSTING
- Mix, cream cheese and butter in an electric mixer, add sweetener and vanilla. Spread frosting on top and cut into bars.
Step One: Add Pumpkin Puree, Oil, Swerve, and Vanilla Extract and stir until combined.
Step Two, Add remaining dry ingredients and whisk. Combine with wet ingredients.
Step Three: Pour into an 8 X 8 Pan with cooking spray or parchment paper lined and bake.
Step Four: While the Bars are baking, Mix the Butter, Vanilla, and Swerve Confections Sugar with a mixer.
Step 5 Frost after bars has cooled.
FAQ’s
Almond flour is probably the most widely used keto flour substitute. It’s made simply from crushed almonds and is extremely low in carbs. Make sure you get finely ground.
I like to bake with Swerve and Erythritol. Swerve has powdered sugar, great for frosting, brown sugar, and granulated sugar.
Almost all health food grocery stores carry them like Spouts, Walmart, Whole Foods or Amazon
There are 10G of carbs in 1/2 cup of pumpkin puree. It is considered Keto Approved.
What Extra Ingredients Can You Add to your Pumpkin Bars?
- Chopped Walnuts
- Lillys Sugar-Free Chocolate Chips
- Chopped Pecans
- Wilton Sugar Fall Leaves
- A Sprinkle of Cinnamon or Powdered Sugar
Thick or Thin Pumpkin Bars?
You can double the recipe and use it in a 9 X 13 Pan.
You can also add a little cinnamon to the frosting to give it a little more spice. It is a light and airy cake, it’s so good.
Related Pumpkin Recipes
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Recipe
Keto Pumpkin Bars
Ingredients
- 2 large Eggs
- 2 Tablespoons vegetable oil
- 1/4 cup Swerve or Erythritol granulated sugar Favorite Keto Baking Sweetener
- 1 Cup Pumpkin Puree 15 oz can
- 1 1/4 cup Almond Flour Not Almond Meal
- 1 1/2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 8 ounces cream cheese softened
- 1 stick butter softened
- 2/3 cup sifted confectioners sugar (swerve)
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In an electric mixer mix eggs, oil, sugar, pumpkin, and Vanilla Extract until light and fluffy.
- In a separate bowl, mix flour, salt, baking soda, pumpkin pie spice.
- Add the dry ingredients to the wet mixture.
- Pour batter into a 8 X 8 inch greased pan. Bake for 25 minutes. Let cool completely.
Frosting:
- Mix cream cheese and butter in electric mixer, add sweetener and vanilla. Spread Frosting on top and cut into bars.
Notes
Nutrition
On another fun note, I was featured on Misadventures with Andi today. Stop by and take look.
Lily Lau says
Pumpkin with cheese? I’ve never tried it but sounds terrific! 🙂
Barb @ A Life in Balance says
Oh, my! This looks delicious! I love how easy it is. A friend of ours gave us a pumpkin roll at Thanksgiving that would take too much time for me to make.
Heather says
I bet the cream cheese makes it so moist. Gotta make this!
Clare says
They do look really yummy, especially with that frosting on the top!
Steph says
These look so easy to make AND so yummy!
Mitzi says
sounds delicious– can’t wait to try!
Heather M says
Oh I love pumpkin and these bars are so perfect for this time of year.
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