Low Carb Frosted Pumpkin Bars
Indulge in the perfect fall-inspired treat with these Low Carb Frosted Pumpkin Bars, a guilt-free dessert bursting with warm spices and creamy richness. Crafted with a blend of almond and coconut flours, these bars are completely grain-free and keto-friendly, making them ideal for low-carb lifestyles. The moist pumpkin base, naturally sweetened with erythritol, is topped with a luscious cream cheese frosting for the ultimate flavor pairing. With just 15 minutes of prep time, these bars are as easy to make as they are to enjoy. Garnish with a sprinkle of cinnamon for a festive touch, and savor a decadent dessert that’s perfect for holidays, gatherings, or a cozy night in.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 cup Pumpkin puree (unsweetened)
- 0.75 cup Granulated erythritol or low-carb sweetener
- 3 large Eggs
- 0.25 cup Coconut oil (melted)
- 2 teaspoons Vanilla extract
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 6 ounces Cream cheese (softened)
- 0.5 cup Powdered erythritol
- 2 tablespoons Heavy cream
- 0.25 teaspoon Cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper or grease it lightly with cooking spray.
In a large mixing bowl, combine the almond flour, coconut flour, granulated erythritol, pumpkin pie spice, baking powder, and salt. Stir until well incorporated.
In a separate bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the pumpkin bars cool completely in the pan before frosting.
While the bars are cooling, prepare the frosting by beating the softened cream cheese and powdered erythritol together in a medium bowl until smooth and fluffy.
Add the heavy cream to the frosting mixture and continue to beat until creamy and well combined.
Once the bars are completely cooled, spread the frosting evenly over the top using a spatula.
Optionally, sprinkle a light dusting of cinnamon over the frosting for extra flavor and a decorative touch.
Cut the frosted pumpkin bars into 12 servings. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
