These are the BEST Keto Pumpkin Bars with a sugar-free cream cheese frosting. Enjoy low carb pumpkin bars loaded with amazing pumpkin pie spice flavor that is gluten-free, grain-free, and easy to make.
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, and it’s essential they’re at room temperature to ensure an even mixture and to remove any eggy taste that might appear.
- Butter: If you’re going for a dairy-free version, an equal amount of coconut oil is an excellent substitute. Both lend a moist, rich texture to your bars.
- Almond & Coconut Flour: These flours are the go-to for low-carb baking. They create a soft, cake-like texture. For best results, ensure they’re well-sifted to avoid any lumps in your batter.
- Pumpkin Puree: Homemade pumpkin puree often has a fresher taste, but store-bought works just fine. However, always check the label for added sugars to keep it keto-friendly.
- Pumpkin Pie Spice: This brings warm, autumnal flavors to your bars. You can make it at home using a blend of cinnamon, nutmeg, ginger, and allspice. If purchasing, ensure it’s sugar-free.
- Sweetener: Opt for a powdered sweetener for smoother integration. While erythritol is a popular choice, monk fruit or allulose are excellent alternatives. Adjust the sweetness to your liking.
- Baking Powder: This is a leavening agent that will make your bars rise and become airy and fluffy. Ensure it’s fresh for best results.
- Vanilla Extract: A dash of high-quality vanilla extract can elevate the flavors. It pairs beautifully with the pumpkin and spices, making the bars more aromatic.
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.
Baking
Pour and spread the batter evenly into the pre-lined baking pan. Bake for approximately 30 minutes, or until the top is firm and slightly golden.
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.
What Pumpkin Puree to Use?
- Libby’s 100% Pure Pumpkin: This is a top pick for many, and for good reason. Libby’s offers a canned puree that boasts a silky texture and a vibrant, inviting orange hue. Not only does it have a delightful natural sweetness, but it’s also sugar-free, clocking in at just 7g net carbs for every 1/2 cup. This makes it an excellent choice for those keeping an eye on their carbohydrate intake.
- Homemade Pumpkin Puree: There’s something undeniably satisfying about making your own puree. By roasting and blending fresh pumpkin, you can achieve a rich, flavorful puree that truly captures the essence of the ingredient. One of the biggest advantages? You can make it in batches and store it in the freezer. This way, you always have some on hand when the baking mood strikes. Plus, when you make it at home, you have full control over the texture and sweetness, allowing you to tweak it perfectly to your liking.
Storing Ideas
- Fridge: You can store these sugar-free pumpkin bars in the fridge in an airtight container for up to 7 days.
- Freezer: These gluten-free pumpkin bars are also freezer-friendly. Wrap each square in plastic wrap, then put them in a freezer bag, and you can store them in the freezer for up to 2 months. Thaw them overnight in the fridge, then reheat them in the microwave before serving.
By the way, if you enjoy this recipe, you can find more festive keto recipes, perfect for holidays in my new The Keto Holidays 40+ recipes e-cookbook.
More Keto Pumpkin Recipes
- Fluffy Low Carb and Keto Pumpkin Mousse
- Simple Creamy Pumpkin Soup Recipe
- Keto Pumpkin Mug Cake • Ready in 3 minutes!
- Flourless Pumpkin Pancakes (Low Carb, Keto, Paleo)
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!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
OH-EM-GEE!!! THESE PUMPKINS BARS ARE OUTSTANDING!!!!!