So far, I’ve posted recipes for Pumpkin Bread, Pumpkin Cream Cheese Muffins, Pumpkin Chocolate Chip Cookies, Mini Pumpkin Cheesecakes, Pumpkin Spice Pecans and Pumpkin Fluff so I thought I’d make pumpkin bars next. I started by finding a great pumpkin bar recipe that I could alter to make keto friendly. I saw one by Paula Deen. Her recipe has to be good, right? Next, I set out to change out the ingredients that weren’t keto friendly such as white flour and sugar. Instead, I subbed coconut flour and Swerve. I was amazed how easy it was to alter the ingredients to change up a recipe to make it keto friendly/low carb. I did reduce the amount of Swerve compared to the regular sugar as my taste buds have changed so much since starting keto. Really sweet foods are just too sweet. Also, instead of frosting the entire bar, I added a dollop of cream cheese icing. You could omit it entirely if you wanted. What you see pictured is all we had left after my family ate their share last night. These pumpkin bars are so good and moist.
Other Keto/Low Carb Pumpkin Recipes:
- Pumpkin Bread
- Pumpkin Cream Cheese Muffins
- Pumpkin Chocolate Chip Cookies
- Mini Pumpkin Cheesecakes
- Pumpkin Spice Pecans
- Pumpkin Fluff
- 2 eggs
- ⅓ cup + 1 tablespoon granulated Swerve
- ½ cup coconut oil, melted
- 8 oz pumpkin puree
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1½ tsp pumpkin pie spice
- 2 oz cream cheese, softened
- 2 tablespoons of butter, softened
- ¼ cup + 2 tablespoons confectioners Swerve
- ½ tsp vanilla flavoring
- Preheat oven to 350 degrees.
- In a bowl, combine eggs, swerve, melted coconut oil, pumpkin puree, and pumpkin pie spice.
- With a mixer, beat until the ingredients are combined.
- In a separate bowl combine flour, salt, baking powder, and baking soda.
- Add flour mixture to all other ingredients and mix well.
- Pour into a greased 9X9 baking pan.
- Bake for 28 minutes or until a knife inserted in center comes out clean.
- Combine all ingredients in a bowl and mix well with a mixer until combined.
- Once the pumpkin bars have cooled, cut into squares and add a dollop of cream cheese icing to each.
- Optional - To frost the entire pan of pumpkin bars you would need to double the icing recipe.
Nutritional Information Based on MyFitnessPal app (16 servings) – 108 calories, 10.4g fat, 1.4g protein, 2.5g carbs – 1g fiber = 1.5 net carbs