Keto Pumpkin Bars

Keto pumpkin bars topped with a sweet cream cheese icing and only 3g net carbs per serving. Made with almond flour, canned pumpkin and all your favorite pumpkin, fall spices in every bite of this keto dessert recipe!

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: Keto Pumpkin Bars

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bars

Calories: 333.2kcal

Ingredients

Dry Ingredients

1.5 cup blanched almond flour
2 tablespoon coconut flour
3/4 cup granulated sweetener
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg

Wet Ingredients

3 large egg
8 tablespoon unsalted butter
1/4 cup canned pumpkin
2 tablespoon powdered sweetener
1 teaspoon vanilla extract

Cream Cheese Icing

6 ounce cream cheese
4 tablespoon butter
1/4 cup powdered sweetener
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350°F and melt butter
Combine all dry ingredients. If you don't have the individual pumpkin spice ingredients sub with 1 TB of pumpkin spice.
In a separate bowl beat eggs with melted butter. Then add in vanilla extract and canned pumpkin.
Combine dry and wet ingredients together
Add batter into a lined 8x8 baking pan. Give a shake or few drops so everything is even and leveled into the pan.
Bake for 30 minutes. Ovens do vary so make note and do toothpick test.
Allow to cool completely before icing. Icing instructions below.
I was able to cut 9 bars out of an 8x8 baking pan.

Cream Cheese Icing

Bring butter and cream cheese to room temperature before making.
Blend all ingredients together in a bowl. Powdered sweetener is used here for it's smaller grains. You can use granulated but it'll have much more of a crunch. Even with powederd they'll be a slight crunch because sweeteners don't melt like sugar does.

Nutrition

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