Healthy Pumpkin Bars
User Reviews
4.7
18 reviews
Excellent
Healthy Pumpkin Bars
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You only need 10 minutes prep to make these easy, healthy pumpkin bars. They have a lovely cake-like texture, which works beautifully with the decadent cream cheese frosting.
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Ingredients
- 3.5 cups almond flour 350g
- 2 teaspoon baking powder
- 3 teaspoon pumpkin pie spice
- ⅓ cup powdered erythritol 60g, or any powdered sweetener of your choice
- 6 tablespoon Chopped Pecans 45g
- 5 large eggs room temperature
- ⅓ cup butter melted and cooled, 70g
- 2 teaspoon sugar free vanilla extract
- ⅓ cup almond milk 80 ml, unsweetened, room temperature
- 1 cup pumpkin puree 250g
Cream cheese frosting
- ½ cup unsalted butter 114g, room temperature
- 1 cup cream cheese 250g, room temperature
- ½ cup powdered erythritol 80g. Use up to ¾ cup or 120g for a sweeter frosting.
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Cake
- Preheat the oven to 350F / 180C /(electric) or 320F / 160C (fan). Line a baking pan with parchment paper.
- Place all dry ingredients (almond flour, baking powder, pumpkin spice, sweetener and pecans) in a large bowl and mix to combine.
- Separate the egg whites from the yolks. Beat the egg whites using an electric whisk until light, fluffy and stiff peaks form.
- In a clean mixing bowl, add the egg yolks and beat with an electric whisk for about 30 seconds. Add the melted butter, vanilla, almond milk and pumpkin puree. Whisk until combined.
- Add the dry ingredients to the egg yolk mix and stir to combine. Last, fold through the egg whites.
- Fill the cake batter into the baking pan and level the top with a spatula.
- Bake the pumpkin bars in the oven for 25 - 30 minutes until you can insert and remove a toothpick without any crumbs sticking. Remove from the oven and allow to cool fully.
Frosting
- Chop room-temperature butter into chunks. Whip the butter and room-temperature cream cheese until smooth with an electric mixer. Then, whisk in the sweetener and vanilla. Place the frosting in the fridge for 10 - 15 minutes to firm up.
- Spread the frosting on top of the bars. Option to sprinkle with a light dusting of pumpkin spice mix and serve.
Notes
- Net carbs: 5.6g per generous slice. Makes 12 squares.
- The sugar-free frosting is optional. Pumpkin bars taste delicious on their own or spread with some butter or almond butter.
- ESSENTIAL: All ingredients MUST be at room temperature. This prevents the batter and also the frosting from splitting.
- ESSENTIAL: All ingredients MUST be at room temperature. This prevents the batter and also the frosting from splitting.
- Separating the eggs and beating the egg whites until stiff makes the bars extra light. The recipe will work if you don't do this, but I recommend it.
- Storage: Airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
411kcal
(21%)
Total Carbohydrates
9.5g
Protein
11.1g
(22%)
Fat
39.3g
(60%)
Saturated Fat
14.1g
(71%)
Fiber
3.9g
(16%)
Sugar
3.6g
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Total Carbohydrates | 9.5g | 3% |
| Protein | 11.1g | 22% |
| Fat | 39.3g | 60% |
| Saturated Fat | 14.1g | 71% |
| Fiber | 3.9g | 16% |
| Sugar | 3.6g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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