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Keto Pumpkin Bars with Cream Cheese Icing

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Gather and prep all of your ingredients. Pre-heat oven to 350F.
  2. Melt and mix the butter and cream cheese for the cake using a microwave or double boiler.
  3. Add in the pumpkin and eggs. Then, mix all the wet ingredients well using a whisk or hand mixer.
  4. In a separate bowl, combine all dry ingredients: almond flour, protein powder, allulose, baking powder, pumpkin pie spice, and salt.
  5. Slowly add the dry ingredients into the wet, beating together until just combined.
  6. 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.
  7. 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.
  8. Pour the frosting over the cake and spread if needed.
  9. Once the frosting is set, remove from the pan and discard parchment paper. Cut into squares and enjoy!