Keto Pumpkin Bars

Recipe Found At So Nourished

Published Jan 12, 2021 by

Amanda Bochain

This keto pumpkin bar recipe is actually super easy to make. It really only takes a few steps to whip these up.

Published Jan 12, 2021 by Amanda Bochain

Ingredients

Pumpkin Bar

• 1 cup organic pumpkin puree

• 1/4 cup melted butter

• 2 oz cream cheese

• 2 eggs

• 1 tsp vanilla extract

• 1 cup almond flour

• 2/3 cup So Nourished monk fruit erythritol sweetener

• 2 tsp baking powder

• 1 1/2 tsp pumpkin pie spice

• 1/2 tsp salt

Frosting

• 6 oz cream cheese

• 1/3 cup So Nourished powdered erythritol

• 1 tsp vanilla extract

• 1 Tbsp heavy whipping cream

Instructions

1. Preheat your oven to 350 degrees F and line a 9 x 9 baking pan with parchment paper.
   

2. Place the cream cheese and butter in a microwave safe bowl and heat for 30 seconds in the microwave. Stir together well.
   

3. In a separate large bowl, combine the pumpkin puree, cream cheese butter mix, eggs and vanilla. Beat with a hand mixer or paddle attachment until very smooth.
   

4. Add the almond flour, monk fruit erythritol blend, baking powder, pumpkin pie spice and salt and mix again to form a smooth batter.
   

5. Pour the batter into the lined baking pan and spread flat in the pan. Bake in the preheated oven for 25 minutes.
   

6. While the bars are baking, start making the frosting, Mix the cream the cream cheese and powdered erythritol together in a mixer until very smooth. Add the vanilla and heavy cream and mix again.
   

7. Once baked, let the bars cool and then spread the frosting over the bars, cut and serve.