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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper or grease it lightly with cooking spray.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, granulated erythritol, pumpkin pie spice, baking powder, and salt. Stir until well incorporated.

Step 3

In a separate bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and vanilla extract.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.

Step 5

Pour the batter into the prepared baking dish and spread it evenly with a spatula.

Step 6

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.

Step 7

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.

Step 8

Add the heavy cream to the frosting mixture and continue to beat until creamy and well combined.

Step 9

Once the bars are completely cooled, spread the frosting evenly over the top using a spatula.

Step 10

Optionally, sprinkle a light dusting of cinnamon over the frosting for extra flavor and a decorative touch.

Step 11

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

Serving size	(936.6g)

Amount per serving	% Daily Value*
Calories	2215.1

Total Fat 182.8g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat g
Cholesterol 776.3mg	0%
Sodium 1842.7mg	0%
Total Carbohydrate 208.9g	0%
Dietary Fiber 33.7g	0%
Total Sugars 23.9g
Protein 77.5g	0%

Vitamin D 123IU	0%
Calcium 773.7mg	0%
Iron 14.3mg	0%
Potassium 1524.9mg	0%

*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.

Source of Calories

Fat: 59.0%

Protein: 11.1%

Carbs: 29.9%