Keto Pumpkin Bars with Cream Cheese Icing
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Keto Pumpkin Bars with Cream Cheese Icing
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This makes a total of 6 servings of Keto Pumpkin Bars with Cream Cheese Icing. Each serving comes out to be 359 calories, 30.5g fats, 6g net carbs, and 11.3g protein.
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Ingredients
Pumpkin Bars:
- ¼ cup butter
- 2 ounce cream cheese
- 1 cup pumpkin puree
- 2 large eggs
- ¾ cup almond flour
- ¼ cup low-carb vanilla protein powder
- ½ cup allulose
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Cream Cheese Icing:
- 6 ounce cream cheese room temperature
- ⅓ cup allulose
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream as needed
Instructions
- Gather and prep all of your ingredients. Pre-heat oven to 350F.
- Melt and mix the butter and cream cheese for the cake using a microwave or double boiler.
- Add in the pumpkin and eggs. Then, mix all the wet ingredients well using a whisk or hand mixer.
- In a separate bowl, combine all dry ingredients: almond flour, protein powder, allulose, baking powder, pumpkin pie spice, and salt.
- Slowly add the dry ingredients into the wet, beating together until just combined.
- Transfer the batter to a baking pan lined with parchment paper. We used a 9x9 pan. Bake for 28-30 minutes or until an inserted toothpick comes out clean. Allow to cool completely.
- To make the frosting, use a hand mixer or whisk to beat the cream cheese, allulose, and vanilla extract. If needed, you can thin the frosting by adding heavy cream, 1-2 teaspoons at a time.
- Pour the frosting over the cake and spread if needed.
- Once the frosting is set, remove from the pan and discard parchment paper. Cut into squares and enjoy!
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