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These are the best things for make for parties because it makes 16 incredible bars. The base is a chewy texture that will remind you of your favorite dessert bars – brownies, blondies – you name it!
On top is a rich and velvety cream cheese frosting that tastes like every frosting recipe you loved as a kid!
![A slice of keto pumpkin bars](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-43.jpg)
Together, this is a low-carb dessert that will fill you up and satisfy your sweet and pumpkin cravings.
If pumpkin isn’t exactly what you’re craving, how about a no-bake chocolate cheesecake? For even more chocolate taste, whip up a batch of low-carb chocolate peanut butter snack bites.
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Our free on demand video training will help you understand why it’s been so hard and what do to about it.
Low-Carb Pumpkin Bars Tips
When you make these pumpkin bars, pay attention to a few essential tips so you make them perfectly the first time.
- Buy pumpkin puree, not pumpkin pie filling. They are sold right next to each other, but pumpkin pie filling has added sugar and spices.
- Use full-fat cream cheese. Not only does it taste better, but it’s better for you too.
- Use the sweeteners in the recipe. If you’re concerned about which brands or types of keto sweeteners are best, check out our sweeteners guide.
- Be quick. When you transfer the batter to the prepared baking dish, don’t let it sit for very long. Place it immediately into the oven so it doesn’t thicken.
- For the fluffiest cream cheese frosting, use an electric mixer. Keep mixing until the texture changes from dense to airy.
Ingredients
Pumpkin Bars
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon pink salt
- 3 large eggs, room temperature
- 5 tablespoons butter, melted
- 1 tablespoon vanilla extract
- ¾ cup brown sugar alternative sweetener
- 1 15oz. Can pumpkin puree (we used Libby’s)
Low-Carb Cream Cheese Frosting
- 1 8oz package of cream cheese, softened
- 3 tablespoon butter, softened
- ½ cup powdered sweetener blend
- ½ teaspoon vanilla extract
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-01.jpg)
Step 1. Preheat the oven to 350 degrees. Grease an 8×8 baking dish with butter, then line the bottom with parchment paper. Set aside.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-03.jpg)
Step 2. Whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Set aside.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-08.jpg)
Step 3. In a large mixing bowl, beat together eggs, melted butter, vanilla extract, and brown sugar alternative for about 2 minutes, until bubbly. Add in pumpkin puree and mix well.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-13.jpg)
Step 4. Mix in dry ingredients and stir together quickly, then transfer the batter to the prepared baking dish. Don’t let the batter sit too long, as it will thicken.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-19.jpg)
Step 5. Bake for 40-50 minutes until bars are set and a toothpick inserted in the center comes out clean. Let cool in the dish for 10-15 minutes, then invert onto the cooling rack. Once cool, invert the whole cake onto a plate or tray.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-31.jpg)
Step 6. To make the frosting, beat together cream cheese, butter, powdered sweetener, and vanilla extract until smooth and fluffy.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-26.jpg)
Step 7. Spread frosting onto bars, then cut into 16 squares.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-35.jpg)
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-42-copy-sq.jpg)
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8×8 Baking Dish
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Medium Bowl
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Large Mixing Bowl
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Electric Mixer
Pumpkin Bars
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 tbsp Pumpkin Pie Spice
- 1 1/2 tsp Baking Powder
- 1/2 tsp Pink Salt
- 3 large Eggs room temperature
- 5 tbsp Butter melted
- 1 tbsp Vanilla Extract
- 3/4 cup Brown Sugar Alternative Sweetener
- 15 ounces Pumpkin Puree
Cream Cheese Frosting
- 8 ounces Cream Cheese
- 3 tbsp Butter softened
- 1/2 cup Powdered Sweetener Blend
- 1/2 tsp Vanilla Extract
Prevent your screen from going dark
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Preheat oven to 350 degrees. Grease an 8×8 baking dish with butter, then line the bottom with parchment paper. Set aside.
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In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Set aside.
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In large mixing bowl, beat together eggs, melted butter, vanilla extract, and brown sugar alternative for about 2 minutes, until bubbly. Add in pumpkin puree and mix well.
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Mix in dry ingredients and stir together quickly, then transfer batter to prepared baking dish. Don’t let batter sit too long, as it will thicken.
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Bake for 40-50 minutes until bars are set and toothpick inserted in center comes out clean. Let cool in dish for 10-15 minutes, then invert onto cooling rack. Once cool, invert whole cake onto plate or tray.
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To make frosting, beat together cream cheese, butter, powdered sweetener and vanilla extract until smooth and fluffy.
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Spread frosting onto bars, then cut into 16 squares.
Calories: 98kcalCarbohydrates: 4gProtein: 3gFat: 8gFiber: 2g
PIN FOR LATER
![Fall is all about pumpkins! These pumpkin cheesecake bars are low-carb, gluten-free, and so rich and creamy you'll swear they are filled with sugar.](https://thinlicious.com/wp-content/uploads/2022/10/TL-Pin-02-1.png)
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