Thanksgiving is quickly approaching and you can’t forget about the star of the food – the PUMPKIN! So why not make some super moist, delicious, can’t-even-tell-they’re-Keto pumpkin bars with cream cheese frosting!?
Just because you may be adapting to the Keto lifestyle, doesn’t mean you have to give up all your favorite things. You just have to make some adjustments.
For this recipe, you need a couple Mixing Bowls
Once mixed, pour into an 11 x 7 in pan
Let it cool, then make the frosting.
Whip the cream cheese. Add in the vanilla, sweetener, and lemon peel. Spread on cooled bars.
At only 3 net carbs per serving, it’s a dessert that is good ANY time of the year, but just in time for Thanksgiving!
Keto Pumpkin Bars with Cream Cheese Frosting
1 c Almond Flour
3/4 c Lakanto Monkfruit, Granulated
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cloves
3 beaten eggs
15 oz can pumpkin puree
1/4 c melted Coconut Oil
2 tbsp water
8 oz cream cheese, softened
1 tsp vanilla
1 tsp heavy whipping cream
1/4 cup powdered sweetener
pinch of dried lemon peel
Preheat oven to 350 degrees. Mix flour, sweetener, cinnamon, baking powder, salt, and cloves.
In a separate Mixing Bowl
Pour into prepared 11 x 7 in pan
In a separate Mixing Bowl
Enjoy!