Keto Pumpkin Bars with Cream Cheese Frosting

keto pumpkin bars

This recipe is from KetoConnect, where you’ll find lots of delicious, low-carb recipe ideas. Here is the full Keto Pumpkin Bars recipe with additional notes, ingredient links and videos.

Yield: 9 servings

Ingredients for the pumpkin bars:

  • 2 cups almond flour
  • 3/4 tsp baking powder
  • 1 tbsp pumpkin pie spice
  • 1 cup sweetener
  • 1/4 tsp pink Himalayan salt
  • 1/4 cup butter, melted
  • 4 large eggs
  • 1 cup 100% pumpkin puree
  • 2 tsp vanilla extract

Ingredients for the cream cheese frosting:

  • 8 oz. cream cheese, at room temperature
  • 1/2 cup powdered sweetener
  • 1 tsp vanilla extract

Instructions for the pumpkin bars:

  1. Preheat oven to 375.
  2. In a medium bowl, beat together the pumpkin, butter, sweetener, vanilla, and eggs using a hand mixer or whisk.
  3. Once mixed, add in the almond flour, baking powder, pumpkin pie spice, and salt. Stir well to break apart any clumps.
  4. Pour into a greased 8×8 dish and bake for 40-50 minutes, or until a toothpick comes out clean.
  5. Allow to cool before icing.

Instructions for the cream cheese frosting:

  1. Mix together the softened cream cheese, vanilla, and sweetener.
  2. Frost the cooled pumpkin bars and serve immediately, or store in the fridge.

Nutritional Information per serving:

Calories: 319, Fat: 28g, Carbs: 9g, Fiber: 4, Sugar: 3, Protein: 10



1 Comment
  1. Avatar

    Sound yummy. You just mention powdered sweetener. What “sweetener” did you use? It could make the difference of taste, calories, carbs, etc. For instance, monk fruit, coconut sugar, or some other sweeteners still have carbs, Just different amounts of carbs, effecting the bolus carb count.

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