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These are the perfect issues for make for events as a result of it makes 16 unimaginable bars. The bottom is a chewy texture that may remind you of your favourite dessert bars – brownies, blondies – you title it!
On high is a wealthy and velvety cream cheese frosting that tastes like each frosting recipe you really liked as a child!
![A slice of keto pumpkin bars](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-43.jpg)
Collectively, it is a low-carb dessert that may fill you up and fulfill your candy and pumpkin cravings.
If pumpkin isn’t precisely what you’re craving, how a couple of no-bake chocolate cheesecake? For much more chocolate style, whip up a batch of low-carb chocolate peanut butter snack bites.
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Our free on-demand video coaching will stroll you thru how you can make 2024 THE yr you set well being objectives…and preserve them.
Low-Carb Pumpkin Bars Ideas
While you make these pumpkin bars, listen to some important suggestions so that you make them completely the primary time.
- Purchase pumpkin puree, not pumpkin pie filling. They’re bought proper subsequent to one another, however pumpkin pie filling has added sugar and spices.
- Use full-fat cream cheese. Not solely does it style higher, but it surely’s higher for you too.
- Use the sweeteners within the recipe. If you happen to’re involved about which manufacturers or sorts of keto sweeteners are greatest, take a look at our sweeteners information.
- Be fast. While you switch the batter to the ready baking dish, don’t let it sit for very lengthy. Place it instantly into the oven so it doesn’t thicken.
- For the fluffiest cream cheese frosting, use an electrical mixer. Maintain mixing till the feel modifications from dense to ethereal.
Elements
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 giant eggs, room temperature
- 5 tablespoons butter, melted
- 1 tablespoon vanilla extract
- ¾ cup brown sugar different sweetenerÂ
- 1 15oz. Can pumpkin puree (we used Libby’s)
Low-Carb Cream Cheese Frosting
- 1 8oz bundle of cream cheese, softened
- 3 tablespoon butter, softened
- ½ cup powdered sweetener mix
- ½ teaspoon vanilla extractÂ
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-01.jpg)
Step 1. Preheat the oven to 350 levels. Grease an 8×8 baking dish with butter, then line the underside with parchment paper. Put aside.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-03.jpg)
Step 2. Whisk collectively almond flour, coconut flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Put aside.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-08.jpg)
Step 3. In a big mixing bowl, beat collectively eggs, melted butter, vanilla extract, and brown sugar different for about 2 minutes, till bubbly. Add in pumpkin puree and blend nicely.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-13.jpg)
Step 4. Combine in dry substances and stir collectively rapidly, then switch the batter to the ready baking dish. Don’t let the batter sit too lengthy, as it would thicken.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-19.jpg)
Step 5. Bake for 40-50 minutes till bars are set and a toothpick inserted within the middle comes out clear. Let cool within the dish for 10-Quarter-hour, then invert onto the cooling rack. As soon as cool, invert the entire 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 collectively cream cheese, butter, powdered sweetener, and vanilla extract till clean and fluffy.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-26.jpg)
Step 7. Unfold frosting onto bars, then minimize into 16 squares.
![](https://thinlicious.com/wp-content/uploads/2022/10/Low-Carb-Pumpkin-Bars-35.jpg)
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8×8 Baking Dish
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Medium Bowl
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Giant Mixing Bowl
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Electrical 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 giant Eggs room temperature
- 5 tbsp Butter melted
- 1 tbsp Vanilla Extract
- 3/4 cup Brown Sugar Different Sweetener
- 15 ounces Pumpkin Puree
Cream Cheese Frosting
- 8 ounces Cream Cheese
- 3 tbsp Butter softened
- 1/2 cup Powdered Sweetener Mix
- 1/2 tsp Vanilla Extract
Stop your display screen from going darkish
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Preheat oven to 350 levels. Grease an 8×8 baking dish with butter, then line the underside with parchment paper. Put aside.
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In a medium bowl, whisk collectively almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Put aside.
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In giant mixing bowl, beat collectively eggs, melted butter, vanilla extract, and brown sugar different for about 2 minutes, till bubbly. Add in pumpkin puree and blend nicely.
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Combine in dry substances and stir collectively rapidly, then switch batter to ready baking dish. Don’t let batter sit too lengthy, as it would thicken.
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Bake for 40-50 minutes till bars are set and toothpick inserted in middle comes out clear. Let cool in dish for 10-Quarter-hour, then invert onto cooling rack. As soon as cool, invert complete cake onto plate or tray.
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To make frosting, beat collectively cream cheese, butter, powdered sweetener and vanilla extract till clean and fluffy.
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Unfold frosting onto bars, then minimize into 16 squares.
Energy: 98kcalCarbohydrates: 4gProtein: 3gFats: 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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