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Keto Pumpkin Bars

Course: Cake, Dessert
Cuisine: American, Low Carb
Keyword: pumpkin recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 Slices
Calories: 313kcal
Author: Angela Coleby
Moist and tasty pumpkin bars made with coconut flour are a delicious low carb & gluten free dessert.
Print Recipe

Ingredients

Cake

  • ½ Cup Coconut Flour
  • ½ Cup Butter, unsalted Melted
  • ½ Cup erythritol low carb sweetener
  • ½ Cup Pumpkin puree
  • 5 Eggs
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Pumpkin pie spice
  • 1 teaspoon Vanilla extract

Filling

  • 6 oz Cream cheese softened
  • 3 oz Butter, unsalted softened
  • ½ teaspoon Vanilla extract
  • ¼ 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: 1slice | Calories: 313kcal | Carbohydrates: 7g | Protein: 6g | Fat: 29g | Fiber: 4g