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!
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Keto Pumpkin Bars
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