Pumpkin Bars

Keto / Low Carb / Gluten Free / Easy

Growing up I LOVED when Pumpkin Bars. They are an ultra moist mix of pumpkin cake and pumpkin pie topped with sweet cream cheese icing. Not a fan of pumpkin pie but still like the flavor? These were made for you.


  • — Bar —
  • 1 1/2 C Almond Flour
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 3/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 15 oz Pure Pumpkin
  • 2 Egg
  • 1/2 C or 75g Powdered Sweetener
  • 1/2 C Olive Oil
  • — Frosting —
  • 4 oz Softened Cream Cheese
  • 3 Tbl Softened Unsalted Butter
  • 1-2 Tbl Half & Half or Heavy Whipping Cream
  • 1/4 C or 37g Powdered Sweetener

Preheat oven to 350°. In a small mixing bowl, mix the 1 1/2 cups almond flour, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt with a whisk and set aside. In a large mixing bowl or stand mixer, mix the 15 oz pure pumpkin, 2 egg, 1/2 cup or 75g powdered sweetener, 1/2 cup olive oil until combined. Add half the dry mixture and combine. Add the remaining dry ingredients and mix until combined. Pour into a lightly greased 9×9 baking dish and spread evenly. Bake for 35-45 minutes but check about 30 minutes. A toothpick inserted into the middle should come out without wet batter. You don’t want dry crumbs either though. The goal is baked but still very moist. Pull and allow to fully cool. While the bars are cooling, combine 4 oz softened cream cheese, 3 Tbl softened unsalted butter, 1 Tbl half & half or heavy cream, 1/4 cup or 37g powdered sweetener. Mix with hand mixer until smooth and fluffy. Add the other tablespoon of cream or heavy cream if it is still quite thick. Once the bars are cooled completely, spread the frosting over the bars evenly. Cut into 12 even pieces. Store in refrigerator.


  • 1 Serving (12 Servings)
  • 261 Calories
  • Fat 24.2g
  • Total Carbs 5.7g
  • Fiber 3g
  • Protein 5.3g

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