Low Carb Healthy Pumpkin Bars with Cream Cheese Frosting



  1. Bars:
  2. 1 cup pumpkin puree
  3. 1/4 cup coconut oil
  4. 2 oz cream cheese
  5. 2 large eggs
  6. 1 tsp vanilla extract
  7. 1 cup blanched almond flour
  8. 2/3 cup erythritol sweetener blend
  9. 2 tsp. gluten-free baking powder
  10. 1 tsp pumpkin spice
  11. 1/2 tsp salt
  12. Frosting:
  13. 6 oz cream cheese (softened, cubed)
  14. 1/2 cup powdered erythritol
  15. 1 tsp vanilla extract
  16. 1 Tbsp heavy cream (option, for easier frosting)


  1. Preheat oven to 350 degrees. Line a 9×9 pan with parchment paper.

  2. In double boiler or microwave, melt together cream cheese and coconut oil, until they stir together easily.

  3. In large bowl, combine pumpkin puree, melted coconut oil/cream cheese mixture, eggs, and vanilla. Best with hand mixer at medium speed, until smooth.

  4. In another bowl, stir together almond flour, sweetener, baking powder, pumpkin pie spice, and salt.

  5. Add dry flour mixture to wet ingredients. Beat with hand mixer at low speed, until just combined.

  6. Transfer batter to lined baking pan and smooth top. Bake for 20-30 minutes, until an inserted toothpick comes out clean. Cool completely.

  7. To make frosting, use hand mixer to beat together cream cheese, sweetener, and vanilla, until smooth. (You can thin them out with a little milk/cream if you’d like.) Let bars cool completely before frosting/cooling.

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