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. In one, mix all the dry ingredients. In the other, mix the oil, eggs, pumpkin, and water.
Once mixed, pour into an 11 x 7 in pan. Bake in a preheated oven (350 degrees) for approx 35 minutes, or until toothpick inserted comes out clean.
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, mix the eggs, pumpkin, oil, and water. Dump dry ingredients in and mix well.
Pour into prepared 11 x 7 in pan. Bake for 35 minutes or until toothpick inserted comes out clean. Cool
In a separate Mixing Bowl, whip the cream cheese. Add in the rest of the ingredients and mix well. Spread over cooled bars. Cut and enjoy! Keep refrigerated.
Enjoy!