Keto Pumpkin Bars Recipe – Low Carb Pumpkin Bars for Dessert

These keto pumpkin bars are the most guilt free bars. What else could one want! These pumpkin bars are a healthier version of the traditional one.

The nice, rich, thick layer of frosting on the bars makes it taste delectable. I am sure you won’t be able to stop at one.

Equipment needed:

  • Baking dish
  • Bowls
  • Spoon/ spatula

Keto pumpkin bars

Preparation time: 15 minutes
Cooking time: 25 minutes
Calories: 155
Protein: 4g


For frosting:

  • Cream cheese 6 ounces (at the room temperature)
  • Butter – ¼ cup (melted)
  • Powdered sweetener – ½ cup
  • Vanilla extract – 1 teaspoon
  • Almond milk or heavy cream – as required

For pumpkin bars:

  • Pumpkin puree – ½ cup
  • Eggs – 2, large
  • Golden sweetener – ⅓ cup
  • Butter – 2 tablespoons, melted
  • Vanilla extract – 2 teaspoons
  • Almond flour – 1¼ cups
  • Pumpkin spice – 2 teaspoons
  • Baking powder – 2 teaspoons
  • Baking soda – ¼ teaspoon
  • Salt – pinch


The pumpkin bars:

  1. Grease a 9 x 9 baking dish and keep it aside.
  2. Preheat the oven at 350֯
  3. In a mixing bowl, combine together ½ cup pumpkin puree, 2 large eggs, ⅓ cup sweetener, 2 tablespoon melted butter, and 2 teaspoon vanilla extract. Whisk it to combine well.
  4. To this add 1¼ cups almond flour, 2 teaspoons pumpkin spice, 2 teaspoons baking powder, ¼ teaspoon baking soda, and pinch of salt. Mix all the ingredients thoroughly till the batter is smooth and without lumps.
  5. Time to pour the batter into the baking dish which is already greased one. Bake these keto pumpkin bars in the oven for 25-30 minutes. To check the doneness of the bar, insert a toothpick at the center. If the toothpick comes out clean then consider your bar to be done. If not, then bake it for a little longer or until the toothpick comes out clean.
  6. Allow it to cool completely in the baking dish before you start frosting.

The frosting:

  1. In a bowl, add 6 ounces of cream cheese (kept at room temperature), ¼ cup melted butter, ½ cup powdered sugar, 1 teaspoon vanilla extract. With an electric beater mix all the ingredients till you achieve a smooth and creamy texture.
  2. Add the almond milk or cream in small quantity (1 spoon at a time), if required.
  3. The frosting needs to be thick but you should also be able to spread it.
  4. Once you have achieved the desired consistency of the frosting, spread it on the pumpkin bars.
  5. The keto pumpkin bars are ready to be served. Store them in the fridge if it is to be eaten later.

Tips and tricks

  • Do not hasten the step of cooling the pumpkin bars before you start frosting them. Not cooling the bars completely, will result in the melting of the frosting.
  • If stored well, the pumpkin bars will stay good in the refrigerator for 4-5 days. It tastes better when served cold.
  • I recommend using the store-bought pumpkin puree. The home-made puree is way wetter. If using the home-made one, then make sure you drain out as much liquid as possible. Or else you would end up having mushy pumpkin bars.
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