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Keto Pumpkin Bars

Easy Pumpkin Keto Bars with cream cheese frosting that everyone will be begging for more.

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.

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3 Slices of pumpkin bars on a plate with fork
 

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This recipe was updated on 9/2/2021

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 soften butter (Unsalted)
  • 2/3 cup sifted confectioners sugar (Swerve Brand)
  • 1 teaspoon Vanilla extract
Ingredients for Pumpkin Bars

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, 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 an electric mixer, add sweetener and vanilla. Spread frosting on top and cut into bars.
Baked Pumpkin Bars without frosting

Keto Pumpkin Bars FAQ’s

Is Almond Flour Keto Approved?

Almond flour is probably the most widely used keto flour substitute. It’s made simply from crushed almonds and is extremely low in carbs.

What is the best Sugar Substitute for Keto Desserts?

I like to bake with Swerve and Erythritol. Swerve has powdered sugar, great for frosting, brown sugar, and granulated sugar.

Where do I find these flour or sugar substitutes?

Almost all health food grocery stores carry them like Spouts, Whole Foods or Amazon

How many carbs are in Pumpkin Puree?

There are 10G of carbs in 1/2 cup pumpkin puree. It is considered Keto Approved.

If you loved this recipe and made it can you give it a 5-star review? That will help it be seen more. You can also pin it to Pinterest or share it on Facebook.

What Extra Ingredients Can You Add to 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?

Depending on if you like thin or thick pumpkin bars, you can use a 9 X 9 pan to make thinner or double the recipe and use a 9 X 13 pan. Just watch the timing. I always check 5 minutes before the timer goes off.

You can also add a little cinnamon in the frosting to give it a little more spice. It is a light and airy cake, it’s so good.

Related Pumpkin Recipes

Recipe

Print Pin
5 from 1 vote

Keto Pumpkin Bars

A delicious made from scratch Keto pumpkin bar recipe with cream cheese frosting. It is decadent and oh so good. 
Course Dessert
Cuisine American
Keyword keto pumpkin bars, pumpkin bars
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 bars
Calories 178kcal
Author Candi Elm

Ingredients

  • 2 large Eggs
  • 2 Tablespoons vegetable oil
  • 1/4 cup Swerve or Erythritol Favorite Keto Baking Sweetener
  • 1/2 Cup Pumpkin Puree
  • 1 1/4 cup Almond Flour
  • 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 30 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

Each sweetener is different, I would start with 1/4 cup and taste batter first, to see if more is needed. I was happy with the taste, but you may want to up it by a teaspoon or two. 
You can add 1 teaspoon of cinnamon to the frosting if desired. 
 

Nutrition

Serving: 1bar | Calories: 178kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 240mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1593IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

On another fun note, I was featured on  Misadventures with Andi today. Stop by and take look.

Easy Keto Pumpkin Bars with Cream Cheese Frosting You can make in under 45 minutes. Enjoy.

Plate of Pumpkin Bars with Napkin

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