Go Back
–+ servings
Keto pumpkin bars recipe square with plush cream cheese frosting and tender crumb.

Keto Pumpkin Bars Recipe

Linda Larue
These tender pumpkin bars combine warm spices and almond flour with a rich cream cheese frosting. Chill the frosted slab before slicing for clean edges and a soft, cake-like texture.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Course Desserts
Cuisine American
Servings 16 bars
Calories 155 kcal

Equipment

  • 9x9 baking dish
  • Mixing bowl
  • Electric mixer

Ingredients

To make the pumpkin bars:

  • ½ cup pumpkin puree
  • 2 large eggs
  • ⅓ cup brown sugar substitute such as Lakanto or Swerve
  • 2 tablespoons butter melted
  • 2 teaspoons vanilla extract
  • 1 ¼ cups almond flour
  • 2 teaspoons pumpkin spice
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt

To make the frosting:

  • 6 ounces cream cheese room temperature
  • ¼ cup butter room temperature
  • ½ cup powdered sweetener such as Lakanto or Swerve
  • 1 teaspoon vanilla
  • Almond milk or heavy cream as needed

Instructions

To make the pumpkin bars:

  • Heat the oven to 350 °F and butter a 9x9 baking dish. Set the pan aside while the oven reaches temperature.
  • Whisk the pumpkin puree, eggs, brown sugar substitute, melted butter, and vanilla extract in a mixing bowl. Keep whisking until the mixture looks glossy and evenly blended.
  • Stir in the almond flour, pumpkin spice, baking powder, baking soda, and salt. Stop when the batter is smooth with no dry pockets of flour remaining.
  • Spread the batter evenly in the prepared dish and bake for 25 to 30 minutes. The center should feel set, the edges may pull back slightly, and a tester inserted in the middle should come out clean.
  • Leave the bars in the pan until completely cool. The slab must reach room temperature before frosting so the topping does not melt or loosen.

To make the frosting:

  • Beat the cream cheese, butter, powdered sweetener, and vanilla with an electric mixer. Continue until the frosting is creamy and no tiny white bits of butter remain.
  • Add almond milk or heavy cream only as needed while mixing. The finished frosting should stay thick enough to spread without running over the edges.
  • Spread the frosting over the fully cooled pumpkin bars. Cover the surface evenly for neat slices and a balanced bite.
  • Serve the bars right away or keep them refrigerated until serving. The frosting firms as it chills, making the bars easier to portion.

Notes

Cooling tip: Allow the baked pumpkin slab to reach room temperature before spreading the frosting so the cream cheese layer stays thick and does not melt.
Slicing tip: Chill the frosted slab until firm, then slice with a warm knife wiped clean between cuts for neat, sharp edges.
Storage: Store frosted bars in an airtight container in the refrigerator to keep the cream cheese topping firm.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Nutrition Facts
Keto Pumpkin Bars Recipe
Amount per Serving
Calories
155
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
48
mg
16
%
Sodium
 
167
mg
7
%
Potassium
 
115
mg
3
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
1250
IU
25
%
Vitamin C
 
1
mg
1
%
Calcium
 
68
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto pumpkin bars, keto pumpkin bars recipe, low carb pumpkin bars
Tried this recipe?Let us know how it was!