yield: 16 BARS

prep time: 5 MINUTES

cook time: 30 MINUTES

total time: 35 MINUTES

Keto Pumpkin Bars are the ultimate, low-carb pumpkin dessert. They’re secretly healthy and only require nine ingredients. Enjoy these keto pumpkin bars plain, or topped with your favorite keto cream cheese frosting.

FOR THE PUMPKIN BARS:

  • ½ cup pumpkin puree
  • 2 tablespoons avocado oil
  • ¼ cup granulated sugar-free sweetener (we used Lakanto or Swerve)
  • 2 eggs, room temperature
  • 1 teaspoon gluten-free vanilla
  • 1 ¼ cups almond flour – make sure to spoon the almond flour into the measuring cup, then level it.
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda

FOR THE KETO CREAM CHEESE FROSTING:

  • 8 oz cream cheese, room temperature
  • ½ cup powdered sweetener
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
  2. Add pumpkin, oil, sweetener, eggs, and vanilla to a medium mixing bowl. Mix until combined.
  3. Add almond flour, pumpkin spice, salt, and baking soda. Mix until well combined.
  4. Pour batter into your prepared 8″X8″ pan.
  5. Bake for 25 – 30 minutes or until the top starts to darken and the center is set (always start with the lowest time).
  6. Enjoy plain or frost with keto cream cheese frosting. For the frosting: mix the cream cheese until it is smooth. Add in the powdered sweetener and vanilla, and mix until well incorporated.
  7. Store in an airtight container in the refrigerator for up to 5 days

NOTES

  • The almond flour needs to be at room temperature or it will absorb more of the wet ingredients.
  • Make sure to spoon the almond flour into the measuring cup and then level it or your batter will be too thick.
  • If your batter feels too thick, add 2 tablespoon of water and mix.
  • The net carbs for this keto pumpkin recipe does not include the optional addition of chocolate chips or keto cream cheese frosting.
  • One of my readers used ½ cup applesauce and 2 tsp baking powder as a substitute for the eggs.
  • You can use melted and cooled butter, or your oil of choice in this recipe. Just note that the texture may vary slightly.

NUTRITION INFORMATION:

 YIELD: 16 SERVING SIZE: 1 bar
Amount Per Serving: CALORIES: 91TOTAL FAT: 7gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 23mgSODIUM: 154mgCARBOHYDRATES: 3.5gNET CARBOHYDRATES: 2.5gFIBER: 1gSUGAR: 4gPROTEIN: 3g