These keto pumpkin bars with cream cheese frosting are soft, moist, and full of warm pumpkin spice. A thick layer of tangy frosting makes them the kind of dessert you’ll want a second little slice of, especially with a cup of coffee.
The outstanding combo of pumpkin puree and homemade pumpkin spice is the best way to start that fall baking marathon.
It’s FALL! You know what that means? It’s the beginning of my favorite season, the most joyful one, with delicious food and family gatherings. Let’s start with this fantastic pumpkin bar recipe.
In our little studio, we already started a mini autumn/ fall baking marathon, and we made keto pumpkin pie, low carb pumpkin bread, and of course, we drink tons of keto pumpkin spice lattes. I have a list with at least 15 low carb keto pumpkin recipes you can try this fall.
You have to make these moist and tender paleo bars because they’re incredibly tasty, and you’ll make them again and again.
Reasons to Make This Keto Pumpkin Bars Recipe:
- Effortless: With just 10 minutes of prep time, this recipe is easy, even for those new to baking.
- Holiday-Ready: These bars are a hit at holiday parties. Their festive flair fits perfectly into occasions like Halloween and Thanksgiving.
- Loaded with Flavor: Every bite is moist and brimming with the cozy, comforting tastes of autumn. The pumpkin and spices sing harmoniously, capturing the essence of the season.
- Plan Ahead: If you’re someone who likes to get things done in advance, you’re in luck. These bars can be made ahead of time, making your holiday preparations a breeze.
- Naturally Low-Carb: If you’re on a keto or low-carb diet, these bars will be your new go-to. They’re crafted with naturally low-carb ingredients, allowing you to indulge without guilt.
- Versatile: Beyond holiday parties, these bars are a fantastic sweet treat for any occasion, from casual get-togethers to cozy evenings at home.
Ingredients Needed
- Eggs: You’ll need large eggs. Take them out of the fridge a little before you start baking so they mix more easily with the melted butter.
- Butter: Melt the butter, then let it cool slightly before adding it to the eggs. You can also use coconut oil in the cake base. Just remember that the cream cheese frosting still contains dairy.
- Almond & Coconut Flour: This combination gives the bars their soft, cake-like texture. Use finely ground, blanched almond flour and break up any lumps before mixing. Measure the coconut flour carefully because a little extra can make the bars dry.
- Pumpkin Puree: Both homemade pumpkin puree and canned puree work here. Choose plain pumpkin, not pumpkin pie filling, which already contains sugar and spices. If your homemade puree looks watery, drain off the excess liquid before measuring.
- Pumpkin Pie Spice: This gives the bars that familiar fall flavor without measuring out several different spices. A store-bought blend is convenient, but making your own is easy if you already have the spices in your pantry.
- Sweetener: You can use a monk fruit sweetener blend or allulose. Sweetness varies between products, and pure monk fruit is too concentrated to use cup for cup. For the frosting, choose a powdered sweetener so it blends smoothly without leaving a gritty texture.
- Baking Powder: This helps the bars rise and keeps the texture from becoming too dense. Check the expiration date if yours has been sitting in the cupboard for a while.
- Vanilla Extract: A little vanilla extract rounds out the pumpkin and spices. It’s a small addition, but it brings all those flavors together.
How to Make Keto Pumpkin Bars?
Preparation
Preheat the oven to 350°F/175°C. Line a 9×9-inch baking pan with parchment paper for effortless removal and clean-up.
Making The Batter
In a large mixing bowl, use an electric mixer to blend the eggs, melted coconut oil (or butter), vanilla extract, pumpkin spice, and granulated sweetener. Once mixed, fold in the pumpkin puree, almond flour, coconut flour, baking powder, and a pinch of salt. Mix until a smooth, uniform batter forms.
The batter should be thick but easy to spread. If it feels stiff or dry, add the almond milk 1 tablespoon at a time, using only as much as needed, up to ¼ cup.
Baking
Spread the batter evenly in the prepared pan, including the corners. Bake for 25–30 minutes, until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs, but no wet batter.
Let the cake cool completely before adding the frosting. Even a slightly warm cake can soften the frosting and make it slide.
Once the bars cool down, prepare your cream cheese frosting. After the bars reach room temperature, apply the frosting evenly. Slice, serve, and savor the keto-friendly treat!
Sugar-Free Cream Cheese Frosting
This super spreadable keto frosting is made of cream cheese, softened butter, powdered sweetener, and a delicious touch of cinnamon. The consistency of the frosting should be slightly thick and airy.
Make sure the pumpkin bars are completely cooled down because if the cake is only slightly warm, the frosting will melt. Patience is key, even if you’re excited to enjoy the best low carb pumpkin bars.
It’s important to make the frosting just when needed or keep it refrigerated for no more than 2 days. I love fresh keto frosting because it’s easy to spread on the cake.
Delicious Recipe Variations
Here are a few ways to improve this healthy pumpkin bars recipe:
- Caramel Delight: Once cooled, drizzle a keto caramel sauce over the pumpkin bars. This will add a rich, buttery contrast to the pumpkin’s earthy flavor.
- Chocolate Indulgence: Stir in sugar-free chocolate chips to the batter before baking. The melt-in-your-mouth chocolate pockets will make the bars even more decadent.
- Nutty Crunch: Fold in a handful of your preferred chopped nuts – be it walnuts, pecans, or almonds. They’ll lend a delightful crunch and an added layer of flavor.
- Coconut Bliss: If you’re a fan of coconut, sprinkle some unsweetened shredded coconut into the batter or atop the frosting for a tropical twist.
- Berry Surprise: Gently fold in a few raspberries or blueberries. Their tangy flavor will provide a refreshing contrast to the pumpkin’s sweetness.
- Spiced Up: If you’re fond of spices, consider increasing the pumpkin pie spice or adding a pinch of clove or cardamom for a spicier kick.
How to Store Pumpkin Bars
Refrigerator: Keep the frosted bars in an airtight container in the refrigerator and enjoy within 3–4 days. Serve chilled, or let your portion sit out briefly so the frosting softens.
Freezer: For the best frosting texture, freeze the cooled bars without frosting and add it after thawing. Wrap the unfrosted bars tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
If you freeze the bars already frosted, let the frosting firm up in the freezer before wrapping. Thaw in the refrigerator and skip the microwave, which can melt the topping.
More Keto Pumpkin Desserts
If you enjoy pumpkin and cream cheese together, try my no-bake keto pumpkin cheesecake. It’s another dessert you can prepare ahead, with a chilled filling instead of a baked cake base.
For something spoonable, my pumpkin mousse is an easy option. Or make a keto pumpkin mug cake when you want a smaller dessert.
You can also browse my keto pumpkin recipes for more ways to use pumpkin puree.
The BEST Keto Pumpkin Bars with Cream Cheese Frosting
Description
Ingredients
- 3 large eggs room temperature
- 1 cup almond flour
- 3 tbsp coconut flour
- â…“ cup unsalted butter or coconut oil melted
- ¾ cup pumpkin puree
- 2 tsp Pumpkin pie spice
- 2 tsp vanilla extract
- 1 cup sweetener or brown sugar alternative
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup unsweetened almond milk if needed
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 3 tbsp unsalted butter softened
- ½ cup powdered sweetener or more to taste
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon optional
Instructions
- Preheat the oven to 350°F/175°C. Line a 9×9-inch baking pan with parchment paper. Set aside.
- In a large bowl, combine eggs, melted butter or coconut oil, vanilla extract, pumpkin pie spice, and sweetener. Beat with an electric mixer on medium speed for 2 minutes or until the mixture becomes bubbly.
- Add the pumpkin puree and continue mixing.
- Add almond flour, coconut flour, salt, and baking powder. Mix until a smooth batter forms. If the batter is too thick, add almond milk as needed.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool completely if adding cream cheese frosting.
Sugar-Free Cream Cheese Frosting
- In a large bowl, add softened cream cheese, room temperature butter, sweetener, and vanilla extract. Beat on medium speed until fluffy for about 2 minutes.
- Spread frosting evenly over cooled pumpkin bars. Chill in the refrigerator for at least 1 hour to set the frosting.
- Before serving, optionally sprinkle with cinnamon or toasted pecan pieces. Cut into 16 squares and enjoy!
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
OH-EM-GEE!!! THESE PUMPKINS BARS ARE OUTSTANDING!!!!!
I tried this and it turned out so good! I used an 8×8 square pan and it took 45 minutes but was more like cake! So soft and just melts in your mouth.
I made this and I shared it with friends and they all loved it
I made these and they were delicious.My family didn’t even know they were lo carb. I used stevia for the bars and frosting. Added chopped pecans on top.