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Pumpkin Bars with Cream Cheese Frosting

Published: Oct 7, 2017 · Updated: Jan 2, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow Carb

Pumpkin bars slathered with a cream cheese frosting are a delicious cake baked with coconut flour.  A low carb and gluten free cake that will have you reaching for another.

This keto pumpkin bar recipe yields such a moist sponge you would never guess that you are eating a healthier alternative.  The pumpkin spices give the sponge a delicious warmth and the pumpkin an additional sweetness.

pumpkin bars

The first time I made these pumpkin bars I tasted one and then packed them up to take to the staff at my vets to eat.  The car wheels spun in the driveway as I pulled away quickly.  I would not have trusted myself alone in the house with a whole batch of these and had to get them out of the house! They are truly addictive with the perfect balance of texture and taste.

pumpkin bars

The second batch stayed in the house as the Chief Taster is now back.  The temptation for me to eat them all has now disappeared.  It’s now a battle for the last piece so order in the kitchen has been restored.

pumpkin bars

KETO PUMPKIN BARS

The cream cheese topping is optional but highly recommended as it goes so well with the pumpkin bar sponge.  If you enjoy carrot cake with a creamy cheese topping, then this is a healthier must for you. Cream cheese and pumpkin are a great flavour couple, it would be a shame to separate them!

WATCH THE VIDEO

 

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Pumpkin Bars

Angela Coleby
Moist and tasty pumpkin bars made with coconut flour are a delicious low carb & gluten free dessert.
4.75 from 20 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Cake, Dessert
Cuisine American
Servings 8 Slices
Calories 313 kcal

Ingredients
 
 

Cake

  • 1/2 Cup Coconut Flour
  • 1/2 Cup Butter, unsalted Melted
  • 1/2 Cup erythritol low carb sweetener
  • 1/2 Cup Pumpkin puree
  • 5 Eggs
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Pumpkin spice
  • 1 teaspoon Vanilla extract

Filling

  • 6 oz Cream cheese softened
  • 3 oz Butter, unsalted softened
  • 1/2 teaspoon Vanilla extract
  • 1/4 cup Erythritol low carb sweetener

Instructions
 

  • Preheat the oven to 200C/400F degrees.
  • Blend together the butter, eggs, xylitol and vanilla.
  • Add the pumpkin puree, coconut flour, baking powder, pumpkin spice and salt. Whisk until there are no lumps and it is a smooth batter.
  • Pour into a parchment paper lined baking tin. I use a 8 inch square tin.
  • Bake for 20 minutes and allow to cool.
  • Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
  • Slather the topping over the cake.
  • Cut into 8 slices or smaller squares.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1sliceCalories: 313kcalCarbohydrates: 7gProtein: 6gFat: 29gFiber: 4g
Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read my disclosure policy for more info.
pumpkin bars

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Reader Interactions

Comments

  1. Lisa

    April 29, 2020 at 6:46 pm

    One of the better recipes Zibe tried doing keto. I used monk fruit and next time will double the amount. This is a keeper!

    Reply
    • Angela Coleby

      May 01, 2020 at 10:23 am

      Thank you!

      Reply
    • Megan

      October 01, 2020 at 1:44 am

      Double the amount of monk fruit or double the recipe?

      Reply
  2. Michelle

    February 19, 2020 at 2:40 pm

    Hi,

    Can these be put in the freezer? Without the frosting of course

    Reply
    • Angela Coleby

      February 19, 2020 at 4:38 pm

      Yes they can!

      Reply
      • Theressa Baker

        March 15, 2020 at 10:31 pm

        I made this tonight and this is one of THE most delicious keto desserts I've made so far!!! Im hooked!!! Thanks so much!!

        Reply
        • Angela Coleby

          March 15, 2020 at 10:33 pm

          You've made my Sunday night with this comment! Thank YOU!

          Reply
  3. Michelle

    November 30, 2019 at 5:44 pm

    I forgot to give my review 5 stars!

    Reply
    • Angela Coleby

      December 01, 2019 at 10:16 am

      Thank you very much!

      Reply
  4. Michelle

    November 30, 2019 at 5:40 pm

    My sister made these bars for Thanksgiving. They were THE BEST Keto dessert I’ve had yet! I’m so excited to try them myself. And really grateful for the recipe. Huge Thumbs up!!!

    Reply
  5. Laurie

    November 04, 2019 at 8:30 am

    Same thing happened to me with baking. Kept in 5 mins. longer and they still didn’t look done in the middle. Maybe I because I used 5 LARGE eggs.

    Everything in the batter tasted good and it satisfies a craving, but my husband said not a repeater for him.

    Reply
    • Angela Coleby

      November 04, 2019 at 11:42 am

      I use medium sized eggs so it might be that.

      Reply
  6. Janine Presling

    October 14, 2019 at 3:39 am

    This is the best Keto cake ever!

    Reply
    • Angela Coleby

      October 14, 2019 at 11:02 am

      Thank you!

      Reply
  7. Amy Crissey

    October 11, 2019 at 9:52 pm

    These pumpkin bars are wonderful! So easy to make and so good tasting!

    Reply
    • Angela Coleby

      October 12, 2019 at 8:45 am

      Thank you Amy!

      Reply
  8. Barb

    October 02, 2019 at 11:46 am

    Really really good! Cured my craving for pumpkin muffins from the local donut shop.

    Reply
    • Angela Coleby

      October 08, 2019 at 9:55 am

      Glad you enjoyed them!

      Reply
  9. Jean

    September 29, 2019 at 7:47 pm

    They do not seem done after 20 minutes, but while they cool, the become the right texture.

    Reply
    • Angela Coleby

      September 29, 2019 at 8:07 pm

      Ovens can vary and if in doubt give them an extra 5 minutes.

      Reply
  10. Janelle

    September 29, 2019 at 6:02 pm

    Definitely will make again. Very good. Thank you for this recipe.

    Reply
    • Angela Coleby

      September 29, 2019 at 8:07 pm

      Thank you for the review!

      Reply
  11. Tierra

    September 25, 2019 at 10:21 pm

    Delicious! Easy to make and not too sweet! Loved these! Thank you for sharing!

    Reply
    • Angela Coleby

      September 28, 2019 at 8:09 am

      I am happy you enjoyed them as much as we do!

      Reply
  12. Melissa

    November 21, 2018 at 9:18 pm

    OH MY GOSH YOU SAVED THANKSGIVING!!! I follow a keto diet and was wondering how I would enjoy desert tomorrow. I had made a pumpkin mousse recipe in October I was going to settle for, but by the grace of the season I did a quick search. Made these and had to try them before my guests come tomorrow. Still licking the frosting bowl clean and the bars are the perfect texture, moisture, sweetness, spiciness, the whole 9 yards! Can't wait to have one with coffee in the morning with no guilt! I did have to bake them for 25 minutes instead of 20 (I made 2 batches, baking them separately) but I have a gas oven that's a bit variable. Thank you, oh Goddess of Goodness! You are awesome...

    Reply
    • Angela Coleby

      November 22, 2018 at 10:57 am

      I am delighted that you enjoyed these and your comments have made my day! Enjoy your Thanksgiving! x

      Reply
  13. Angela Coleby

    November 05, 2018 at 8:22 am

    I would reduce the number of eggs by one if you are using large eggs.

    Reply
    • Krusta

      November 11, 2018 at 4:52 pm

      I used 5 large eggs and it was perfect!

      Reply
  14. Jessic Johnson

    October 23, 2018 at 1:32 am

    Love love love this recipe ! But I do think the nutritional facts with the post may be off?? Ths net carbs in the coconut flour alone would be closer to 18g for 1/2 cup... am I calculating something wrong ? How did you come up with these (not questing, just want to make sure I'm doing it right) ,Still delicious recipe regardless !

    Reply
  15. vanessa

    October 18, 2018 at 3:10 pm

    Thanks for sharing! What kind of Xylitol do you like to use?

    Reply
    • Angela Coleby

      October 19, 2018 at 9:39 am

      I'll use the one from NOW foods.

      Reply
  16. Diana

    October 08, 2018 at 12:24 am

    Can a different sweetener be used? If so what and how much? With 3 dogs in our home we cannot have xylitol in the house as it is deadly to dogs.

    Reply
    • Angela Coleby

      October 09, 2018 at 1:50 pm

      Try erythritol.

      Reply
  17. Audrey

    October 04, 2018 at 11:51 am

    I tend to use Splenda to sweeten rather than Xylotol, would I use the same amount of Splenda as Xylotol? Thanks, looking forward to trying this recipe.

    Reply
    • Angela Coleby

      October 04, 2018 at 12:03 pm

      I'd use a bit less as I find Splenda sweeter than Xlitol. Perhaps reduced it by a couple of tablespoons.

      Reply
  18. Shannon

    October 02, 2018 at 4:10 pm

    So good!! Thank you for this recipe! I've been trying some different low carb pumpkin recipes, and this is by far my favorite! I'll make it again for Thanksgiving.

    Reply
    • Angela Coleby

      October 03, 2018 at 9:38 am

      Thanks! Glad yo enjoyed it!

      Reply
  19. Angela Coleby

    October 01, 2018 at 11:32 am

    5. It is listed in the ingredients.

    Reply
  20. Bonnie

    September 20, 2018 at 4:58 pm

    Can u tell me what size eggs u use

    Reply
    • Angela Coleby

      September 24, 2018 at 11:05 am

      Medium size.

      Reply
  21. Victoria

    January 22, 2018 at 5:36 pm

    I am a newbie to almond and coconut flour. Diabetic for 20 years. I love anything pumpkin, so I gave your recipe a try today. I was concerned about the texture because that has been my problem with these flours. However, I enjoyed this recipe. I had it with a cup of coffee, and I felt such pleasure knowing I was okay with the carbs. Texture didn’t bother me, because the taste was so good. I did have to cook it 30 minutes instead of 20, and I only had 4 eggs. I will definitely make this again. Thanks for the recipe.

    Reply
    • Angela Coleby

      January 22, 2018 at 7:12 pm

      Glad you liked it!

      Reply
  22. Jenn

    November 22, 2017 at 1:37 pm

    Can this be made a day ahead and refrigerated until thanksgiving? Or does it need to be served warm/room temp?

    Reply
    • Angela Coleby

      November 22, 2017 at 1:38 pm

      Yes, it can be made ahead. You'll need strong will power though!

      Reply
  23. Angela Coleby

    November 20, 2017 at 5:14 pm

    I use a nutritional tool for my calculations. It could be that your app is including sugar alcohols or has included a total carb not a net carb for something else. Sometimes the apps are a bit off. There is no way that this is 19g net carbs per serving.

    Reply
  24. Carissa

    November 17, 2017 at 12:27 am

    Mine is taking way longer than 20 min.... Batter was yummy and they smell good:)

    Reply
    • Angela Coleby

      November 17, 2017 at 7:12 am

      Perhaps it is the size of the eggs making the batter more wet? Hope it tastes good!

      Reply
  25. DANA ROSS

    November 03, 2017 at 9:13 pm

    Mine does not look done after 20 minutes. I'm cooking it longer.

    Reply
    • Angela Coleby

      November 04, 2017 at 9:46 am

      It might be to do with the size of eggs and brand of coconut flour. If in doubt, always bake longer. Hope it worked out.

      Reply
  26. Tasha

    October 29, 2017 at 1:28 pm

    Can we use salted butter or is it unsalted butter better for this recipe

    Reply
    • Angela Coleby

      October 29, 2017 at 1:35 pm

      You can use what you prefer. I always use unsalted butter simply because I don't like my food too salty. I don't think salted butter is going to push any saltiness taste over the edge though!

      Reply
  27. Amber T

    October 17, 2017 at 3:04 pm

    Have you ever doubled this recipe to make it in a 9x13 pan??

    Reply
    • Angela Coleby

      October 17, 2017 at 4:24 pm

      No but now I want to!! I think it would work, just keep an eye on the sponge and bake it for longer if need be.

      Reply
      • Amber T

        October 17, 2017 at 5:24 pm

        Well I am trying it right now! We will see how it turns out 🙂

        Reply
        • Stacy

          November 22, 2017 at 8:26 pm

          Did it work?

          Reply
          • Amber T

            November 22, 2017 at 8:35 pm

            It did and they were great!

  28. Deb Micek

    October 16, 2017 at 3:20 pm

    Could you substitute almond flour instead of coconut? I can't stand coconut flour ?

    Reply
    • Angela Coleby

      October 16, 2017 at 4:18 pm

      After clutching my pearls (I love coconut flour) I can't see why you could not make this with almond flour. Spookily enough I was chatting to the husband about this and said when I make a cake I should try it with both flours. The quantity of the flour will change with less eggs for the almond flour.

      Reply
      • Tasha W.

        October 30, 2017 at 12:15 pm

        What would be the new calculations if I used Almond Flour?

        Reply
        • Angela Coleby

          October 30, 2017 at 1:39 pm

          I'd keep everything the same BUT use 1 1/2 cups almond flour and 3 eggs.

          Reply
          • Mariah Anderson

            December 24, 2017 at 4:29 pm

            Darn. I think that's where I went wrong.

  29. John

    October 14, 2017 at 10:05 pm

    I left the batter in the oven for 20 min. At 4400F it was not done. Is it supposed to bake longer than 20 min.? Is there a mistake. I followed the directions to the “T”.

    Reply
    • Angela Coleby

      October 15, 2017 at 6:41 am

      That is strange as it should only take 20 minutes.

      Reply
      • Lori

        September 14, 2019 at 9:59 pm

        The difference might be humidity and everyones ovens, not all are the same

        Reply
    • Lea Gutierrez

      October 24, 2017 at 1:36 am

      Same thing happened to me 🙁

      Reply
  30. Rachel A

    October 10, 2017 at 12:32 am

    These were delicious! I was afraid I was going to be able to taste the coconut flour like in some other coconut flour recipes but once you put the cream cheese frosting on you couldn't taste the coconut! I was also afraid they would be kind of mushy like some other coconut flour cake recipes..but nope! Light and cakey! I was very pleasantly surprised! I topped mine with toasted pecans and a dash of cinnamon! So yummy! Adding this to my low carb Thanksgiving dessert menu for sure! Thank you for the recipe! ?

    Reply
    • Angela Coleby

      October 10, 2017 at 6:40 am

      Thanks for the lovely review! The roasted pecans sounds a good idea! Glad you enjoyed the cake!

      Reply
  31. Leonie Gittins

    October 07, 2017 at 11:56 pm

    Can you tell me what is in the pumpkin spice mix please, I've not seen it in Australia. This looks so nice!

    Reply
    • Angela Coleby

      October 08, 2017 at 6:45 am

      Hi, when I mix my own I use the spices as per this recipe. https://divaliciousrecipes.com/2016/03/04/pumpkin-cheesecake-ice-cream/.

      Reply
      • Leonie Gittins

        October 11, 2017 at 10:10 pm

        Thanks!

        Reply

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