Keto Pumpkin Pie Bars w/ Cream Cheese Icing

keto pumpkin pie bars with a dollop of cream cheese frosting

4.62 from 44 votes

Keto Pumpkin Pie Bars w/ Cream Cheese Icing

These Keto Pumpkin Pie Bars are a deliciously healthy dessert you'll love, especially during the holiday season! They are 100% keto-friendly but not lacking in pumpkin flavor! I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carbs but packed with flavor!

Prep Time10

Cook Time28

Total Time38

Course: Dessert

Cuisine: American

Keyword: Keto Pumpkin Pie Bars

Servings: bars

Calories: 105kcal

Author: Kasey Trenum

Ingredients

For the Pumpkin Bars:

2 eggs
⅓ cup + 1 tablespoon Monkfruit Classic
½ cup coconut oil melted
8 oz pumpkin puree
¼ cup coconut flour
1 tsp baking powder
½ tsp salt
½ tsp baking soda
1 ½ tsp pumpkin pie spice

For the Icing:

2 oz cream cheese softened
2 tablespoons of butter softened
¼ cup + 2 tablespoons Lakanto Monkfruit Powdered
½ tsp vanilla flavoring

Instructions

For the Bars:

Preheat oven to 350°F.
In a bowl, combine eggs, Lakanto Monkfruit Classic, melted coconut oil, pumpkin puree, and pumpkin pie spice.
With a mixer, beat until the ingredients are combined.
In a separate bowl, combine coconut 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 the center comes out clean.

For the Icing:

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.

Video

Notes

The sugar alcohols from Lakanto Monkfruit are not included in the nutritional information since most subtract when calculating net carbs.

If you want to use a 9x13" baking dish, you will need to double the entire recipe. The baking time will be a bit longer.

Nutrition