Keto Pumpkin Bars

Why save pumpkin just for fall? I mean, seriously! These Keto Pumpkin Bars are perfect for a year-round treat and snack. WHY LIMIT YOURSELF?

  Keto Pumpkin Bars

Healthy Pumpkin Bars
  • 1 cup Pumpkin puree
  • 1/4 cup Coconut oil
  • 2 oz Cream cheese
  • 2 large Egg
  • 1 tsp Vanilla extract
  • 1 cup Blanched almond flour
  • 2/3 cup Erythritol sweetener blend
  • 2 tsp Gluten-free baking powder
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Sea salt

Cream Cheese Frosting
  • 6 oz Cream cheese (softened, cubed)
  • 1/2 cup Powdered erythritol
  • 1 tsp Vanilla extract
  • 1 tbsp Heavy cream (optional, for easier frosting)
  1. Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
  2. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.
  3. In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
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