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Are you enjoying pumpkin season as much as I am? Between low carb pumpkin pie and healthy pumpkin muffins and sugar-free pumpkin bread, I’ve been loving it. These healthy pumpkin bars with cream cheese frosting are my final low carb pumpkin recipe for the year.
My Memories with Easy Pumpkin Cream Cheese Bars
Making these pumpkin cream cheese bars was a little bittersweet for me. I made them last week, and as I often do, shared them with our kids’ nanny. She usually declines, because she avoids sweets and doesn’t really understand what I mean when I explain that mine are low carb. Nonetheless, I’ve always enjoyed getting her feedback when she tried my recipes.
Unexpectedly, last Thursday turned to be our nanny’s last day with us, due to health reasons. She’s been staying with my older daughter for over two years, and with my youngest for a couple months as well.
It’s amazing how much someone that stays with your kids can become like family. After all, she was at our house five days a week for two years. The only people I saw more frequently than her were my kids and husband. I was so sad that she had to go! 🙁
I’m grateful for the time that we had with our nanny while she was here. She was amazing with our kids. She taught them tons, and our two year old adored her.
These healthy pumpkin bars were the last sweet recipe I made with her around. Somehow, they remind me of her because of that.
Low Carb Gluten-free Pumpkin Bars
I’ve actually made two versions of pumpkin bar recipes in the past. My first was close to when I started the blog, and I never got around to posting it. That one was made with almond butter, and more dense and fudgy, like brownies. The second version was more like pumpkin cake bars.
When I finally decided to post a low carb gluten-free pumpkin bars recipe, I opted for the second one. It’s more reminiscent of classic pumpkin bars with cream cheese frosting that people are used to. I hope you’ll enjoy the cake-like texture. But, if you want to see the first one too, let me know!
It’s hard to believe that these low carb pumpkin bars have no flour and no sugar. To me, they taste almost identical to regular ones. In fact, I like the cream cheese frosting so much that I might be posting the recipe for it separately. I think there are so many other ways you can use it!
With the coconut oil, protein and fiber, I’d say we can consider these healthy pumpkin bars. They’re definitely better than the typical ones that are loaded with sugar and refined flour. Instead, you can make these using almond flour and your favorite sugar-free sweetener. What a delicious way to enjoy pumpkin season!
Low Carb Healthy Pumpkin Bars with Cream Cheese Frosting:
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RECIPE CARD
Low Carb Healthy Pumpkin Bars with Cream Cheese Frosting
RECIPE VIDEO
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Healthy Pumpkin Bars
- 1 cup Pumpkin puree
- 1/4 cup Coconut oil
- 2 oz Cream cheese
- 2 large Egg
- 1 tsp Vanilla extract
- 1 cup Blanched almond flour
- 2/3 cup Erythritol sweetener blend
- 2 tsp Gluten-free baking powder
- 1 tsp Pumpkin pie spice
- 1/2 tsp Sea salt
Cream Cheese Frosting
- 6 oz Cream cheese (softened, cubed)
- 1/2 cup Powdered erythritol
- 1 tsp Vanilla extract
- 1 tbsp Heavy cream (optional, for easier frosting)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
- Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.
- In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
- In another bowl, stir together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
- Add the dry flour mixture to the wet ingredients. Beat with the hand mixer at low speed, until just combined.
Transfer the batter to the lined baking pan and smooth the top. Bake for 20-30 minutes, until an inserted toothpick comes out clean. Cool completely.
- To make the frosting, use a hand mixer to beat together the cream cheese, sweetener, and vanilla, until smooth. (You can thin it out with a little milk or cream if you'd like.) Let the bars cool completely before frosting and cutting.
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
Serving size: 1 bar, or 1/16 of entire recipe
Video Showing How To Make Pumpkin Bars:
Don't miss the VIDEO above - it's the easiest way to learn how to make Pumpkin Bars!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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177 Comments
Jenae Saulsby
DELICIOUS! All of your recipes that I have tried are awesome! Thanks
Kathy erikson
I made these bars and liked the flavor, my problem was that the bars were more like pumpkin pudding. I baked them 10 min longer, even added a little more almond flour cuz the batter looked too runny to me. What did I do wrong?
Wholesome Yum A
Hi Kathy, a few things could have happened. Did you use the correct size pan? I used a 9×9 metal pan for these bars, but a smaller pan could create softer results. Some commenters have accidentally used 1 can of pumpkin puree instead of 1 cup, so if this happened to you it would have made the batter much runnier. Also, the cake firms up as it cools and will be more soft/wet right out of the oven at first. I hope you give it another try!
Jacci Freno
Can these be frozen?
Wholesome Yum
Hi Jacci, these should freeze fine. Avoid frosting them until they thaw.
Deb
Could the powdered erythritol be replaced with stevia?
Wholesome Yum
Hi Deb, stevia is much more concentrated so that would not work here. Check my sweetener guide for other alternatives.
Christie
Can this recipe be put in cupcake liners also then frost? Will they bake ok?
Wholesome Yum
Hi Christie, these might be too moist for that. I do have a pumpkin cupcake recipe you might like, and it would pair wonderfully with my cream cheese frosting.
Christie
How do get to taste pumpkin? And I could taste/feel Erythritol sweetener. It was good don’t get me wrong but yet a little too sweet. What could I adjust?
Wholesome Yum
Hi Christie, you can use less erythritol in the bars next time — up to 1/3 cup less should be fine.
Kristy Powell
These are delicious can’t wait to try other new recipes
Gwen
Oh my!!! Made these following recipe exactly and they were amazing! I didn’t have pumpkin pie spice so mixed cinnamon and nutmeg. I couldn’t wait to taste so tried right after baking and they were just ok. I could taste each individual flavor (in particular the Erythritol). Chilled overnight in fridge….wow! The flavors all blended together and it’s amazing! Fantastic addition to my low carb recipes!! Thanks for sharing!
Jennifer Holt
Just made these today because I LOVE pumpkin! These are wonderful! Just like all of your recipes!
I baked them in a 8×11 glass pan on convection 25° lower & they turned out good. I thought they were ready… one side cooked faster than the other which is weird because convection is supposed to deter that… anyway, they turned out delicious! My husband doesn’t like pumpkin so I will be eating them by myself or with my daughter… when she comes over but they’re great for dessert or a fat bomb or breakfast! I could eat a few of these A day! Mine made 12 bars so I’m not sure the nutrition info & am too tired to figure it up atm( am physically disabled). Thank you for all of your awesome recipes! Pre-ordered your cookbook & can’t WAIT for it! You’ve made the keto lifestyle easier for my husband & I appreciate you!
Wholesome Yum L
Hi Jennifer, thank you for the kind comments. Glad you loved the recipe.
Karen
I’m new at this and all sound delicious. I’m willing to try.
Linda
I made this recipe almost exactly as written and the bars were fabulous. The one small change I made was that I doubled the pumpkin spice mix. These are now my go-to pumpkin dessert recipe because even the non-keto people in my house loved them.
Leslie
Made this recipe exactly as stated but had a lot of trouble getting it to cook. Had to keep putting it back in the oven for a total of 50 minutes and it was still basically raw in the middle. Also, mine didn’t rise at all. Used a 13 x 9 glass pan. Would like to try this recipe again once I figure out what I did wrong.
Wholesome Yum
Hi Leslie, I’m sorry this recipe didn’t work for you! I used a 9×9 metal pan for these bars, so your larger glass pan could have affected baking time. Some commenters have accidentally used 1 can of pumpkin puree instead of 1 cup, so if this happened to you it would have made the batter much runnier. Also, the cake firms up as it cools and will be more soft/wet right out of the oven at first. I hope you give it another try!
Ashley
I’m excited to try several of your recipes! I have read thru several including the comments and I’m a bit confused about one thing. It seems you mostly use 100% erythritol but on othere recipes you use erythritol blend. My sweetener of choice is Truvia spoonable, can I just sub it 1:1 when you say erythritol or do I have to convert the amount using the sweetener chart you have?
Thank you!
Ashley
Maya | Wholesome Yum
Hi Ashley, Truvia is sweeter than pure erythritol, so you do have to convert using the sweetener conversion chart or calculator.
Jackie
Have made the gluten free version of the low carb pumpkin bars several times now. They are delicious, easy to make and always a hit. Thank you for sharing all your recipes.
Vera
This is the second time I have made the pumpkin bars. The taste is very good. Only one problem I baked at 350 for 1 hour and they are still not done. I thought I might have done something wrong the first time so tried it again. I have a new oven I am beginning to think something might be wrong with it. What do you think?
Wholesome Yum L
Hi Vera, that definitely sounds like something may be off with your oven.
April
Hello! Where do we substitute the almond butter in the recipe to make these more with a fudge like consistency you mentioned above? If you already said it answer I missed it I apologize!
Maya | Wholesome Yum
Hi April, That was a totally different recipe, sorry about the confusion. I’ll need to post it sometime in the fall!
Gloria Renee Scarbrough
I absolutely love,love,love these pumpkin bars. Cannot wait to try more of your recipes.
Marilyn
I made these amazing bars for our family. I just have one question….is there any way I can use coconut flour instead of almond flour….AND how much? Thank you. My daughter-in-law has an allergy to almonds.
Maya | Wholesome Yum
I’m glad you liked them, Marilyn! Unfortunately they are not interchangeable. You could try sunflower seed meal instead.
Bonnie Arnold
I just took the pumpkin bars out of the oven. Although they don’t appear as thick as the picture I tried a pinch of it and they tasted awesome! I did use coconut flour instead of the almond flour. To use coconut flour you use 1/4 cup for every cup of almond flour and add one more egg. I used egg beaters for that extra egg. It may change the nutritional value slightly. I will have to check that. Otherwise I made the recipe as directed. I can’t wait for them to cool and get the frosting on them so I can actually eat one! Thanks for the recipe!!
Jennifer
I made these for Thanksgiving, and they were delicious! I followed the recipe as is, except I used melted butter instead of coconut oil in the bars and added 2 tbsp of butter to the frosting. I love butter. 🙂 The texture of the bars was great- somewhere between pumpkin pie and a brownie. I served them at room temperature, but the chilled leftovers have been scrumptious, too. My kids even loved these, and I felt good giving it to them. I’ll definitely be making this recipe again. Thanks!
Dustin
Can you tell me the conversion of solid coconut oil to liquid coconut oil?
Maya | Wholesome Yum
Hi Dustin, I haven’t tried liquid coconut oil in this recipe so not sure if it would work. I recommend a fat solid at room temp, so either unrefined coconut oil or butter would work best.
Julia Weems
Very yummy recipe…I’ve made these 3 times in a month. My son requests these often. If I used butter instead of coconut oil would the amount of 1/4 cup be the amount to use? My kitchen is so hot all of the time that my coconut oil stays melted. In the past I ran into the coconut oil and cream cheese not mixing well with the oil already being melted.
Wholesome Yum L
Hi Julia, I haven’t tried it with butter but that sounds like it should work.
Gina
Made these for Thanksgiving family potluck had to bake 3 x as long as it said bit they were amazing, moist healthy delicious. Making again for the actual Thanksgiving dinner Thursday
Maya | Wholesome Yum
I am so happy to hear that, Gina! Have a great day!
Ragna Russo
The originators of the low carb recipes need to include with the sweetener a ratio. For instance, I use Pyure sweetener because, to me, it’s not bitter until there’s too much. It is a 2:1 sweetener (2c. Sugar = 1c. Pyure).
I never know how much sweetener to put into recipes! I’ve ruined things by using too much/little sweetener.
Maya | Wholesome Yum
Hi Ragna, Not every recipe is interchangeable with sweeteners, therefore each recipe specifically lists which sweetener is used in it. However, you can use the sweetener conversion calculator here to convert from any sweetener to any other. Just know that it may not necessarily work for every recipe based on other factors in the recipe.
Andrea Himmelsehr
Yummy! These were amazing! I had to make a small alteration because I was out of granulated erythritol blend, and had to use powdered Swerve, but had only about 3/4 of the powdered Swerve that was called for. Can I tell you that I’m glad??? The less than sweet pumpkin part paired so well with the sweet cream cheese! I doubled the recipe for a pot luck, used a 9×13 pan, and increased the cook time to 35 minutes. Perfect! Can’t wait to make them again. Thank you!
Blythe
I was so excited to make these! The frosting turned out yummy. I used swerve and 2 tbsp of butter in with the other ingredients. But the bars themselves… turned out sooo bitter and yucky aftertaste. I used butter instead of coconut oil and stevia blend for the sweetener. Is the stevia what making it bitter? I made two batches adding more to the second and it was worse. Not sweet at all. Help!
Maya | Wholesome Yum
Hi Blythe, It could definitely be the stevia. Many people don’t like the taste of it. I hope you’ll try the recipe as written with erythritol, most people prefer the taste of it.
Christie
I’m having a problem with tasting and feeling the erythritol in the pumpkin. Has anyone used the powered in the pumpkin part? Would I use the same amount as erythritol sweetener?
Wholesome Yum A
Hi Christie, I wouldn’t recommend that. Using powdered instead of granulated sweeteners can greatly change the texture in a recipe.
Sarah
Made these last night and they are AMAZING, although I did use a little less sweetener than suggested 🙂 Would these freeze well? Not sure I can eat all of this in an acceptable timeframe haha.
Maya | Wholesome Yum
Hi Sarah, Yes, you should be able to freeze them. I’m so happy you liked them!
Ann C Eldore
This saved me from falling off Keto for a Starbucks Pumkin Cream Cheese muffin. Next time I need to cook them longer…I already frosted them so I’m just eating them extra extra moist!
Maya | Wholesome Yum
I am so happy you liked them, Ann! Thanks for stopping by!
Cleny
How do these store? Fridge? Tupperware? Cut and wrap each square?
Maya | Wholesome Yum
Hi Cleny, Store them in the fridge. It’s up to you if you want to cut and wrap or just store together.
Jolene
Hi, just wondering about the blanched almond flour and the difference if using regular almond flour?
Maya | Wholesome Yum
Hi Jolene, You need blanched almond flour, otherwise the texture won’t be very good.
Karen D
This recipe was OUTSTANDING!!! I wanted to make some keto (and non-keto) desserts for [Canadian] Thanksgiving dinner this year, and I tried this one as well as a few others from different blogs for variety. Recipes from all the other websites failed me, but this was hands-down everyone’s favorite, including the non-keto guests. In fact, they preferred this dessert to anything else that I made!
Moist, tender crumb, and the perfect balance of pumpkin, spices, and cream cheese. I will be adding to this to a regular dessert rotation; it’s just too good to only eat once a year. Thank you so much!!
Maya | Wholesome Yum
I am so happy you liked the bars, Karen! Have a great day!
Dana
I’m so glad I found this recipe. I added walnuts to mine. This was a perfect fall dessert and goes excellent with coffee in the morning.
Maya | Wholesome Yum
I am so happy to hear that, Dana! Thanks for stopping by!
Arlene
I followed the instructions and my bars came out super wet. Cooked it for 30 minutes at 350. Inserted a butter knife to check if it was cooked. I let it cool completely and it tasted like super undercooked cake. Idk what went wrong.
Maya | Wholesome Yum
Hi Arlene, It might be your oven temperature or your pan size, shape, or material. IF they were wet then they just needed to bake for longer. You can still put them back in for longer if you didn’t frost them yet.
Jenn
Yum! Like another commenter, I used only half the amount of sweetener and it came out perfect for me as well. Great recipe – will be making another batch soon! Thank you for this recipe!
Maya | Wholesome Yum
Thank you, Jenn! I’m glad you liked it and will be making it again!
Kathleen
Have you used monkfruit? I did and the bars were great. After storing bars in refrigerator, I noticed a little grainy-ness. Just wondering if that is a characteristic of monkfruit.
Maya | Wholesome Yum
Hi Kathleen, If they start to get grainy after refrigerating that’s sometimes a characteristic of erythritol, not monk fruit, but most monk fruit sweeteners have erythritol as a bulking agent/filler. Sometimes reheating can help, or just using less sweetener if you don’t mind less sweetness.
Nancy
These have got to be the best pumpkin bars! My carb family even ate them! I found my Thanksgiving dessert! Thank you
Maya | Wholesome Yum
Thank you, Nancy! I’m so glad your whole family loved them. Happy Thanksgiving coming up!
Deb Hall-Hofertza
What size baking pan? I have several.
Maya | Wholesome Yum
You use a 9 x 9 baking pan, Deb! Thank you!
Judy
Hi, just wondering if I can substitute organic coconut sugar (1-1 replacement of sugar) or domino light, a sugar and stevia blend…half cup of this equals one cup sugar. Some family members are not big erythritol, claiming aftertaste…thanks! JB
Maya | Wholesome Yum
Hi Judy, Check the sweetener conversion calculator for substitution options.
Judy
Thank you! Just read your article on various sweeteners as well as printing your chart! So much to learn but very grateful for your explanations on their pros and cons, as well as how to substitute them. Thanks again! Judy
Maya | Wholesome Yum
You are welcome, Judy!
Chad
My wife HATES all fake sugars. She loved this recipe and didn’t believe me when I told her I used fake sugar in it. I also thought they were pretty good.
Maya | Wholesome Yum
I am happy to hear that, Chad!
Leigh-Anne
These were AMAZING. I don’t love the taste or effect that Erythritol has, so I cut the sweetener drastically and they were so good!! The whole pan was gone before anyone could think about seconds!!
Maya | Wholesome Yum
I am so happy you liked the bars, Leigh-Anne! Have a great day!
Judi McCabe
These are delicious! Made as directed except I used the 1/3 cup of swerve plus 1 TSPN instead of 2/3 C. It was sweet enough for me, but does not much of a pumpkin flavor. The frosting is amazing! I froze a good portion of these because I don’t trust myself! They are that good!
Maya | Wholesome Yum
I am so happy you liked the bars, Judi! Thank you!
Andrea
I made these tonight in my mini muffin tin. I was excited about how many it made 🙂 but I’m wondering how well these will freeze. I would love to make a batch to include on “cookie” trays for friends and neighbors for Christmas. I would freeze before frosting them.
I love the frosting too. I ran out of monk fruit (my preferred sweetener) so I had to use Stevia (leftover from before I found monk fruit). I’m not a huge fan of the after taste but it’s still delicious.
Thanks so much for this recipe!
Maya | Wholesome Yum
Thank you, Andrea!
Cheryll O'Neill
Hi, My full cake came out very very wet… What did I do wrong please? Thank you
Maya | Wholesome Yum
Hi Cheryll, It probably needed to bake for longer. If you haven’t frosted it yet, you can just return it to the oven. If for some reason the top gets too brown before the inside is done, you can tent the top with foil to prevent burning. Also, the cake firms up as it cools and will be more soft/wet right out of the oven at first.
Cheryll O'Neill
Thank you… I wonder if maybe I baked it in wrong size and type of thing too. I used a glass dish that was around 7″ x 7″ as I didn’t have a tin 9×9
Popped back in oven and they seem a little better.
Maya | Wholesome Yum
Oh, that would definitely be it! A smaller dish would mean a taller cake/bar and it would definitely take longer to bake.
Donna
Would love to see your first recipe as well! Please share.
Maya | Wholesome Yum
Thank you, Donna! That’s on my list!
Christine
Is there something else I can use other than the 2 tsp of baking mix?
Maya | Wholesome Yum
Hi Christine, There is no baking mix in the recipe. There’s baking powder, which helps with rising and doesn’t have a substitute.
Sara
Came out very wet. Resembled oddly textured pumpkin pie filling. I wouldn’t make it again.
Maya | Wholesome Yum
Hi Sara, Sorry to hear yours came out wet – that means they needed to be baked for longer.
Amy
I am cooking now and it’s very wet. I read comments for suggestions and while doing so I realized that I used one CAN of pumpkin and not one CUP. I wonder if that’s what everyone else who had this problem did too?
Kimberly Blasdel
My came out so wet and dense and I baked them longer then the noted times. My husband liked the flavor except for the weird aftertaste of the sweetener. We did not like texture. After reading all the notes, I’ll have to try again. Maybe was the pan I used. Any suggestions on the sweetener? I’m just not a fan of the after taste.
Maya | Wholesome Yum
Hi Kimberly, Did you by chance use the whole can of pumpkin puree? Another reader used 1 can instead of 1 cup, so wanted to double check. If you don’t like the sweetener, you can use a different one you like – just use the low carb sweetener conversion calculator here.
Tracy Turner
Can I use Monk fruit sweetener (by Lakanto) instead of Swerve?
Maya | Wholesome Yum
Hi Tracy, Yes, you can. Check the sweetener conversion calculator.
Jenn
I am so excited to have found your recipes! My 4 year old was diagnosed with diabetes this summer. It has been awesome finding low carb goodies he can have without having to dose him full of insulin.
Maya | Wholesome Yum
I am so happy to hear that, Jenn! I hope you and your son like them!
Sharon J Mattson
My son and I started the Keto diet 3 months ago. Loving it and feeling sooooo much better!! Can’t believe how many GREAT recipes there are.. These Pumpkin Bars with Cream Cheese frosting are AMAZING!!! I added Pecans to the batter and also more Pumpkin spice, because I love pumpkin, it was DELICIOUS!!!
Maya | Wholesome Yum
Yay! I am so happy to hear that, Sharon! Have great day!
Karen
Just wondering what to do with the remaining 7 oz of pumpkin puree. Anyone double this recipe and make in a 9×13, adding extra time for the increased thickness?
Maya | Wholesome Yum
Hi Karen, You could make another pumpkin recipe! Here are the other pumpkin recipes I have.
Andrea Himmelsehr
I did! 9×13 for 35 minutes for the doubled recipe. So good!
Lynn Maestre
This is an excellent recipe, easy to make, will be my new go to when I have a sweet tooth.
Maya | Wholesome Yum
I am so happy to hear that, Lynn! Have a great day!
Angela Beavers
Oh my YUM!!! I loooove these bars. Finally a dessert that doesn’t feel like I’m eating sand.
Thank you thank you thank you
Maya | Wholesome Yum
I am so happy to hear that, Angela! Have a great day!
Linda
I cut the sweetener in half (1/3 cup in the cake and 1/4 in the frosting was plenty sweet for our taste), but otherwise followed the recipe exactly and baked it for the entire 30 minutes. I noted that the coconut oil when melted did not mix with the softened cream cheese, though it all combined fine when I added the other ingredients. Next time, I will just cream the coconut oil together with the softened cream cheese before combining with the other liquid ingredients, and I will add the sweetener with the liquid ingredients. The final product was more of a very soft cake than a bar, but it tasted absolutely delicious (somehow reminded me vaguely of carrot cake with cream cheese frosting) and I will make it again. Some chopped walnuts mixed in the cake or sprinkled on top might also add a delightful little crunch. Thanks for a yummy recipe, Maya!
Maya | Wholesome Yum
Thank you for sharing, Linda! I’m glad you liked the cake bars.
Stephanie
Love these bars, wondering if I could make it into a cupcake?
Maya | Wholesome Yum
Thank you, Stephanie! Yes, I’m sure you could make them into cupcakes!
Fayzah
Hi Maya,
Can this recipe be doubled? If so, what size pan would I need? Thanks!
Maya | Wholesome Yum
Hi Fayzah, Yes, you can adjust the number of servings on the recipe card. Try a 9×13 pan.
Karen
I followed the recipe exactly with exception to the coconut oil, which I love for many things but I can’t stomach the taste of it…i know, I’m weird….anyway I used butter in place of the coconut oil and it turned out amazing….pumpkin with cream cheese frosting is like kryptonite for me, so being able to have this while on keto is just what I needed to keep me on track. I baked mine in a cupcake pan so I can at least try to stick with 1 portion at a time as I would normally cut a huge piece if I used a bar pan. This recipe was easy to follow and even with my substitution turned out the perfect consistency, they are moist and flavorful even without the frosting but who am I kidding, pumpkin bars without cream cheese frosting should be a felony.
Thank you
Maya | Wholesome Yum
I am so happy you liked the bars, Karen! Have a great day!
Carole Petralli
I made these yesterday. Oh, they are so delicious! I added some walnut pieces on the top. I like them best stored in the refrigerator. It’s just me and am wondering how they freeze? Thank you for creating this delicious dessert!
Maya | Wholesome Yum
I’m so glad you liked them, Carole! Yes, you should be able to freeze them.
Dahlia
I made this recipe last night and it was so good this morning with some coffee. Unfortunately I didn’t have a 9×9 not sure where it went so I used a bundt cake pan. The texture wasn’t very cakey kinda like pumpkin pie but I’m not complaining. Thank you
Maya | Wholesome Yum
Thank you, Dahlia! If the texture was more like pumpkin pie, it needed to bake longer. Most likely the baking time is different due to the pan you used. I’m glad you still liked it!
Karen
Hi!
Can I substitute almond flour for coconut flour?
And powdered erythritol for stevia?
Love, love your recipes!!
Maya | Wholesome Yum
Hi Karen, No, sorry, coconut and almond flour are not interchangeable. They work totally differently. You can substitute a stevia blend in the bar part of the recipe, but not pure stevia. You can use either a powdered sweetener or concentrated pure stevia for the frosting, but if you change it the consistency will be a little different. I’m glad you love the recipes and hope you’ll love this one, too!
Shirley
I’m allergic to almonds, so what could I use in place of the almond flour? These look so good!
Maya | Wholesome Yum
Hi Shirley, You can try sunflower seed meal instead.
Crystal Heath
I haven’t made this yet, just curious do you use the coconut oil that tastes like coconut? Or the non flavored kind?
Maya | Wholesome Yum
Hi Crystal, I used unrefined coconut oil. You can use butter instead if you prefer. Refined liquid coconut oil might not work as well.
Mindy
Loved these! The only thing I will do differently next time is I will turn these out of the pan to frost them since when I cut them the parchment paper is under every square and I had to peel it off.
Maya | Wholesome Yum
I am so happy you liked them, Mindy! Please come back soon!
Keri
Oh my Goodness! More satisfying than pumpkin pie……unbelievable. I give 5 stars for this keto friendly dessert. The only thing I needed to adjust, was the baking time. I had to add 10 minutes for the finished product. This recipe is a keeper – thanks for sharing.
Maya | Wholesome Yum
I am so happy you liked the bars, Keri! Please come back soon!
Angie
I have been trying to find a good tasting dessert since going low carb 4 months ago – these are delicious !!!! My husband who isn’t low carb has been my guinea pig and he agrees ! I will be making this over and over again !!
Maya | Wholesome Yum
I love to hear that, Angie! Have a great day!
Lara James
Amazing! The frosting is like cheesecake and the cake is moist, deliciousness, pumpkiny goodness. Yum! I added TBL of Kerry Gold butter to the frosting to amp up the creamy. A must try if you like pumpkin and are on Keto.
Maya | Wholesome Yum
I am so happy you liked them, Lara! Thanks for stopping by! Please come back again soon!
Nicole-Marie Chmielecki
It’s the end of July and I’m ready for Fall. I made these bars today – they turned out beautiful! I didn’t have a 9X9 so I used two 9 inch cake pans. I lined the bottom with parchment and oiled the sides with coconut oil. They cooked for about 20ish minutes and were done. I can’t wait for them to cool and to top them with icing. I see these being a big hit at thanksgiving this year (I am Canadian).
I love the low carb count, thanks for making these recipes easy, minimal ingredients required and tasty!
Maya | Wholesome Yum
I am so happy you liked them, Nicole! I love pumpkin all year long too!
Phionna
I don’t doubt these could be good if Erythritol didn’t have such a bad after taste. I will say I am NOT the best baker but I did really great this time! The “batter” tasted great I was so excited, but very let down with the taste after baking. My husband (who is not dieting by any means) thought they were OK, I think it’s all a matter of taste. This is my second recipe using Erythritol and I do not think it makes treats taste good.
Maya | Wholesome Yum
Hi Phionna, Sorry to hear that they were not for you. Some readers have said that they reduced the sweetener, so you could try that and see if that works better for you. Otherwise, you can try substituting a different sweetener you like better – just check the sweetener conversion calculator here.
Jen
These are so so good! My only issue is that for whatever reason they took 45 mins to cook and are still quite moist. Not sure what I did wrong to make them take so long to cook but either way they’re delicious. My picky daughters and husband even love them.
Maya | Wholesome Yum
Hi Jen, I’m so glad you liked these! It’s hard to say why they took so long to cook, it might be the pan you used? A different size, shape or even material can impact cook time. I’m glad they still worked out!
Chelsi
This came out absolutely wonderful. I used 1/4 cup of Splenda to sweeten and it was just how we like it. Many thanks to you and your nanny from south Louisiana. This will be a household recipe from now on!
Maya | Wholesome Yum
I am so happy to hear that, Chelsi! Thanks for stopping by!
Lauri
I had a recipe for an easy keto pumpkin bake that I used to love, and sadly I lost it. I searched the internet for it with no success. Reading your recipe jogged my memory, as it is very, very similar (without the frosting). I made it tonight and I am so very happy! I thought I had lost that lovely flavor forever! I will definitely check out more of your recipes. Thank you!
Maya | Wholesome Yum
Yay! I am so happy I could help, Lauri!
Kristy
I love this recipe! I added less sugar in the frosting because it’s how I like to try recipes, adding little at a time to my taste and budget. Lol, but it was awesome with 1/4c sugar. I love this recipe and the frosting, super easy and delicious for all my family to enjoy. And I can make it for bigger family get together a without family even noticing that it’s healtier than my normal pumpkin desserts. Thanks for sharing all your recipes, I love them.
Maya | Wholesome Yum
I love to hear that, Kristy! Have a great day!
Fareea
Hi, sounds like a delicious recipe. Can I make pumpkin puree rather than buy it?
Maya | Wholesome Yum
Hi Fareea, Yes, you can!
Ambre
Does your nutrition facts include the frosting as well, or just the bars?
Maya | Wholesome Yum
Hi Ambre, It does include the frosting.
Mandi
These look incredible! I have all the ingredients to make them tomorrow. 🙂 I’m not sure if I missed it anywhere on the post, but I was wondering what was the best way to store these?
Maya | Wholesome Yum
Thank you, Mandi! You can store them in the fridge.
Linda Sutley
5 stars for deliciousness! But they crumbled when I frosted them. They were so yummy that we ate every crumb. This was my first try at a keto dessert.
Maya | Wholesome Yum
Thank you so much, Linda! I’m so glad you liked the taste. They can get a little crumbly if the frosting is very thick, it might help to thin out the frosting a bit.
Camala
Oh my, these are amazing! Great job! Only problem is I wish to eat them all.
Maya | Wholesome Yum
Thank you, Camala!
Sharon Young
Yes, I would like the chewy recipe. Thank you.
Maya | Wholesome Yum
Thank you, Sharon! I’ll add this to my list to post.
Sharon
Sounds yum! Do you think I can use any type of granulated sugar? I don’t like using the artificial.
Maya | Wholesome Yum
Hi Sharon, I don’t use artificial sweeteners in any of my recipes. Any sweeteners I use are all natural. You can read about them here and at the bottom of a page is a conversion chart which includes regular sugar if you’d still prefer to use that: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
For the cream cheese frosting make sure you’re using a powdered sugar for the best texture. 🙂
Claire
Hi – I am a newly diagnosed diabetic and I’m new to low carb cooking/baking. I got a couple of small pumpkins the other day and they are cooking in the crockpot – I’ll have puree from them shortly. I am not a fan of coconut – and coconut oil does taste like coconut to me. Is there another oil I can substitute for the coconut oil.
Maya | Wholesome Yum
Hi Claire, You can use butter instead if you want to.
Helen
These bars are really tasty.
I only used about half the amount of sweetener in the frosting and the batter, and it turned out to be just the right amount of sweet for me.
Definitely making these for Thanksgiving so I don’t derail on the full sugar pumpkin pie.
Thank you!
Maya | Wholesome Yum
Thank you, Helen!
Kara
These look awesome! I can’t wait to try them! Is it possible to use coconut flour instead of almond flour? I’m allergic to almonds. 🙁
Maya | Wholesome Yum
Hi Kara, Not for this recipe, but you can try these pumpkin pie cupcakes instead that are made with coconut flour.
Tracy Gonzales
I made them with coconut flour and they taste great!
Katie
Hi, I look forward to making these. Do you think I could make them in a muffin pan instead of a cake pan?
Thanks
Maya | Wholesome Yum
Hi Kate, I haven’t tried that but I’m sure it would work. Just make sure to watch them and adjust the baking time as needed!
Deborah
When I entered the recipe into My Fitness Pal, it comes up with different info than what you have posted. It is saying 107 calories, 20 fat, 8.4 carbs,.6 fiber, 2.2 protein. I am ok with all of it except the carb count. Which is correct? The cake was amazing, love your recipes!
Maya | Wholesome Yum
Thank you, Deborah! I’m glad you liked these. It’s hard to say why you got a different macro count without seeing which ingredients you selected in MFP. I’ve definitely seen it prone to errors. The most likely cause of the higher carb count is the sugar alcohols, which MFP doesn’t subtract.
Nichola
I made these and I love them though mine sadly turned out at 3.4 carbs per slice (1 of 16).
Sadly because it sorely limits my having another today lol. Not sure how mine turned out with more carbs as I did use your exact recipe (just less sweetener), anyway well worth making and you’re correct they are sweet enough and I used less sweetener as I don’t tend to like things too sweet.
Thank you.
Maya | Wholesome Yum
Thank you, Nichola, I’m glad you liked them!
Doug
Swerve is the bomb!!! I don’t like the aftertaste of Stevia.
Cristiane
I like a lot of your recipes, no gluten and 10 or less ingredients… most of them easy to make. But as I do not eat any dairy, what you suggest as substitutes for your recipes? Thanks!
Maya | Wholesome Yum
Thank you, Cristiane! I do have dairy-free recipes in the recipe index, if you’d like to check that out. Other than that, the substitutions for recipes containing dairy will depend on the recipe. Please feel free to leave a comment on any recipe page and I’ll try my best to accommodate! For these pumpkin bars, a dairy-free cream cheese substitute would probably work.
Ruth
Is it possible to use Stevia or Splenda in this recipe?
Maya | Wholesome Yum
Hi Ruth, Yes, you can! If you want to use stevia, a granulated type works best, so that you have a similar volume of dry ingredients. A granulated stevia sweetener would have fillers, so I recommend one that has erythritol as the filler (as opposed to maltodextrin, which is actually sugar). I have a sweetener conversion chart here.
Patricia
Oh, these look so good. But, I must be dairy free. Is there a sub that I could use for the 2 oz cream cheese in the bars? I love cream cheese but a year ago I had to go dairy free. Bummer!
Maya | Wholesome Yum
Thank you, Patricia! A dairy-free cream cheese would probably be fine, or you could replace the 2 oz cream cheese with an additional 1/4 cup coconut oil. They won’t be exactly the same but should be pretty close.
Jessica
There is vegan cream cheese and almond milk.