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    Home » Recipes

    Easy Keto Pumpkin Bars with Cream Cheese Frosting

    Published: Nov 28, 2014 · Modified: Nov 1, 2022 by Candi Elm

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    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.

    Keto Pumpkin Bars sliced and on a piece of parchment paper.

    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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    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

    *This post may contain affiliate links. If you make a purchase, I get a small commission. Please see my disclosure policy for details

    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

    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. Make sure you get finely ground.

    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, Walmart, Whole Foods or Amazon

    How many carbs are in Pumpkin Puree?

    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

    • Pumpkin Pull Apart Bread
    • Mini Pumpkin cheesecakes
    • Pumpkin Smoothie
    • Pumpkin Popovers

    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.

    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
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 12 bars
    Calories 241kcal
    Author Candi

    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

    Each sweetener is different, I would start with 1/4 cup and taste the 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 cut bars into 12 or 16 bars. The nutritional value will change based on how many pieces you cut. 
    You can add 1 teaspoon of cinnamon to the frosting if desired. 
     

    Nutrition

    Serving: 1bar | Calories: 241kcal | Carbohydrates: 19g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 321mg | Potassium: 83mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3712IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
    Save this Recipe! Pin it for Later.Mention @candilandblogs or tag #candilandblogs!

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

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    Dessert, Fall, Recipes

    About Candi Elm

    Candi Elm is a wife and mom who shares how you can simply create a sweet life with weekly encouragement, recipes, household budgeting, and organizing tips. She currently lives in Southern California while blogging, baking, and living life to the fullest.

    Reader Interactions

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      Recipe Rating




    1. Lily Lau says

      November 30, 2014 at 2:57 pm

      Pumpkin with cheese? I’ve never tried it but sounds terrific! 🙂

      Reply
    2. Barb @ A Life in Balance says

      December 05, 2014 at 8:40 am

      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.

      Reply
    3. Heather says

      December 05, 2014 at 10:45 am

      5 stars
      I bet the cream cheese makes it so moist. Gotta make this!

      Reply
    4. Clare says

      December 06, 2014 at 12:14 am

      They do look really yummy, especially with that frosting on the top!

      Reply
    5. Steph says

      December 06, 2014 at 5:00 am

      These look so easy to make AND so yummy!

      Reply
    6. Mitzi says

      December 07, 2014 at 9:24 am

      sounds delicious– can’t wait to try!

      Reply
    7. Heather M says

      December 08, 2014 at 9:58 am

      Oh I love pumpkin and these bars are so perfect for this time of year.

      Reply
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