Sugar Free Pumpkin Bars with Cream Cheese Frosting
Indulge in the ultimate fall dessert with these decadent Sugar Free Pumpkin Bars with Cream Cheese Frosting—an irresistible combination of cozy autumn flavors and a guilt-free twist! Made with a blend of almond flour and coconut flour, these moist and tender pumpkin bars are naturally sweetened with a granulated sugar substitute, making them perfect for those following a low-carb or keto lifestyle. Infused with aromatic pumpkin pie spice and topped with a luscious cream cheese frosting that's whipped to perfection with a powdered sugar substitute, this dessert is as satisfying as it is wholesome. Each bite delivers a balance of rich, creamy topping and soft, spiced pumpkin base. Quick to prepare and ready in just 40 minutes, they’re an easy, crowd-pleasing option for holiday gatherings or everyday indulgence. Make these perfectly portion-sized bars your go-to seasonal treat, and enjoy all the flavors of fall without the sugar!
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Recipe Information
Ingredients
- 1 cup Canned pumpkin puree
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.75 cup Granulated sugar substitute (such as erythritol or monk fruit)
- 3 large Eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 8 ounces Cream cheese (softened)
- 0.5 cup Powdered sugar substitute (such as powdered erythritol)
- 4 tablespoons Butter (softened)
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper or lightly grease it.
In a large mixing bowl, combine the pumpkin puree, eggs, unsweetened almond milk, and vanilla extract. Whisk until smooth.
Add almond flour, coconut flour, granulated sugar substitute, pumpkin pie spice, baking powder, and salt. Mix until well combined and the batter is smooth, but do not overmix.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let it cool completely in the pan.
While the pumpkin bars are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth using a hand mixer or stand mixer.
Add the powdered sugar substitute, heavy cream, and vanilla extract to the cream cheese mixture. Beat until smooth and creamy. Adjust sweetness if desired by adding more powdered sugar substitute.
Once the baked pumpkin layer has cooled completely, spread the cream cheese frosting evenly over the top.
Refrigerate the frosted pumpkin bars for at least 1 hour to allow the frosting to set and the flavors to meld.
Slice into 12 bars and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.4 g | 294% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 22.2 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 801 mg | 62% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 963 mg | 20% | |
*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.
