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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! But if cream cheese isn’t your style, try keto buttercream instead — so good.
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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Low Carb Healthy Pumpkin Bars with Cream Cheese Frosting
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Healthy Pumpkin Bars
Cream Cheese Frosting
Tap on the times in the instructions below to start a kitchen timer while you cook.
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, Besti, 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, powdered Besti, 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.
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Serving size: 1 bar, or 1/16 of entire recipe
Video Showing How To Make Pumpkin Bars:
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