Free Printable: Low Carb & Keto Food List
Get It NowThese keto healthy pumpkin bars with cream cheese frosting are an absolute essential to make during pumpkin season — and you don’t have to be keto to enjoy them! They bake up soft and sweet with a rich icing (based on my sugar-free cream cheese frosting recipe). And thanks to a few easy ingredient swaps, they have no white flour or sugar whatsoever. They are perfect for when you don’t have time to make a keto pumpkin pie.
To keep these low carb pumpkin bars tasting like the real deal, I carefully chose flour and sugar substitutes that would create the same flavor and texture. This recipe uses Wholesome Yum Almond Flour and Besti Monk Fruit Allulose Blend (both crystallized and powdered) to create a soft consistency and sweetness in the bars and frosting.
Why You’ll Love This Healthy Pumpkin Bars Recipe
- Spiced pumpkin and tangy cream cheese flavor
- Super soft, moist, cakey texture
- Fluffy, creamy, tangy frosting
- Simple, natural ingredients
- Just 10 minutes prep time
- Gluten-free, sugar free, and low in carbs (only 2g net carbs per bar)
- Loaded with protein and fiber
- The perfect fall dessert!
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto pumpkin bars with cream cheese frosting, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Healthy Pumpkin Bars:
- Pumpkin Puree – Make sure to use 1 cup for this recipe, not 1 can. Also, get pure pumpkin puree instead of pumpkin pie filling, which has added sugar. You can use the extra canned pumpkin for making other pumpkin recipes.
- Coconut Oil – Keeps the bars soft and moist. If you don’t want coconut flavor, you can use a refined coconut oil or unsalted butter.
- Cream Cheese – Adds a tangy flavor and softness to the bars. You might be able to make this recipe dairy-free with a non-dairy cream cheese, but I haven’t tested it.
- Egg – Use whole, large eggs, at room temperature so that they don’t solidify the cream cheese and coconut oil. I haven’t tested these healthy pumpkin bars with flax eggs or any other egg alternative, but let me know how it goes if you try that.
- Vanilla Extract – Use a high-quality extract for best flavor.
- Wholesome Yum Almond Flour – Some recipes use oats or oat flour, but I find that this almond flour has the the perfect consistency in these bars. The brand you choose can impact the result though, since some tend to be more grainy. That being said, you could probably substitute half the almond flour with oat flour if you’re not concerned about the carbs. Avoid using coconut flour, which would be too dry.
- Besti Monk Fruit Allulose Blend – Adds a touch of just-like-sugar sweetness, without the sugar spike! Besti locks in moisture better than other sugar substitutes, so the bars may be more dry if you use something else. If you still want to try another sweetener, use the sweetener conversion chart here. Avoid substituting with liquid sweeteners like maple syrup, which would make the bars fall apart.
- Baking Powder – Helps the sugar-free pumpkin bars rise. Don’t confuse this with baking soda, which is different.
- Pumpkin Pie Spice – This is a blend of cinnamon, nutmeg, ground ginger, ground cloves, and ground allspice. You can usually find it in grocery stores, or make homemade pumpkin pie spice in minutes!
- Sea Salt – Balances the sweet flavor.
Cream Cheese Frosting:
- Cream Cheese – I use a full-fat variety, but any plain kind will work.
- Besti Powdered Monk Fruit Allulose Blend – This powdered sweetener blends effortlessly into the cream cheese, so it’s never gritty. And the new powdered formula is the finest grind out there, just like real powdered sugar.
- Vanilla Extract – Adds a touch of flavor.
- Heavy Cream – Optional, but makes the frosting slightly more spreadable.
VARIATION: Cream cheese frosting not for you?
You can skip it altogether, or try sugar-free buttercream frosting instead.
How To Make Healthy Pumpkin Bars
This section shows how to make pumpkin bars healthy, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt. Use a bowl or double boiler to melt cream cheese and coconut oil together, stirring to combine.
- Beat wet ingredients. Combine pumpkin puree, cream cheese mixture, eggs and vanilla in a large bowl and beat with a hand mixer until smooth.
- Mix dry ingredients. Stir together almond flour, Besti, baking powder, pumpkin pie spice, and salt in a bowl.
- Make batter. Combine wet and dry ingredients and beat at low speed until just combined.
- Bake. Transfer batter to a baking pan (this is the right size) lined with parchment paper. Bake the healthy pumpkin bars in the oven, until an inserted toothpick comes out clean.
- Make cream cheese frosting. Use a hand mixer to beat cream cheese, powdered Besti, and vanilla together, until smooth.
- Frost. Once bars have cooled, spread frosting over the top and slice. (You can also add a sprinkle of cinnamon or pumpkin spice on top if you like.)
VARIATION: Get more crunch!
Add chopped pecans, walnuts, or chocolate chips to the finished bars for extra texture.
Storage Instructions
- Store: Keep healthy pumpkin bars in an airtight container in the refrigerator for up to 1 week.
- Freeze: Chill fully in the fridge, then carefully wrap. (I recommend plastic wrap followed by foil.) Place in the freezer for up to 3 months. Unwrap and thaw overnight in the fridge before serving.
More Keto And Healthy Pumpkin Recipes
Enjoy all the rich, cozy flavor of pumpkin without the sugar. Try it with these easy treats (and check out more healthy and keto pumpkin recipes here)!
Tools To Make Keto Pumpkin Bars
- Hand Mixer – Makes batter quick and easy to whip up for this healthy pumpkin bar recipe.
- Baking Dish – The perfect size for these low sugar pumpkin bars.
Keto Healthy Pumpkin Bars (Cream Cheese Frosting!)
Keto healthy pumpkin bars with cream cheese frosting use natural ingredients, no added sugar, and taste bakery fresh. Just 10 minutes prep!
Ingredients
Tap underlined ingredients to see where to get them.
Healthy Pumpkin Bars
Cream Cheese Frosting
Instructions
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 9×9 in (23×23 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 for30-35 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 bar, or 1/16 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
465 Comments
Nancy
0These have got to be the best pumpkin bars! My carb family even ate them! I found my Thanksgiving dessert! Thank you
Maya | Wholesome Yum
0Thank you, Nancy! I’m so glad your whole family loved them. Happy Thanksgiving coming up!
Judy
0Hi, 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
0Hi Judy, Check the sweetener conversion calculator for substitution options.
Judy
0Thank 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
0You are welcome, Judy!
Chad
0My 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
0I am happy to hear that, Chad!
Leigh-Anne
0These 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
0I am so happy you liked the bars, Leigh-Anne! Have a great day!
Judi McCabe
0These 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
0I am so happy you liked the bars, Judi! Thank you!
Andrea
0I 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
0Thank you, Andrea!
Cheryll O'Neill
0Hi, My full cake came out very very wet… What did I do wrong please? Thank you
Maya | Wholesome Yum
0Hi 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
0Thank 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
0Oh, that would definitely be it! A smaller dish would mean a taller cake/bar and it would definitely take longer to bake.
Donna
0Would love to see your first recipe as well! Please share.
Maya | Wholesome Yum
0Thank you, Donna! That’s on my list!
Christine
0Is there something else I can use other than the 2 tsp of baking mix?
Maya | Wholesome Yum
0Hi Christine, There is no baking mix in the recipe. There’s baking powder, which helps with rising and doesn’t have a substitute.
Sara
0Came out very wet. Resembled oddly textured pumpkin pie filling. I wouldn’t make it again.
Maya | Wholesome Yum
0Hi Sara, Sorry to hear yours came out wet – that means they needed to be baked for longer.
Amy
0I 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
0My 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
0Hi 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
0Can I use Monk fruit sweetener (by Lakanto) instead of Swerve?
Maya | Wholesome Yum
0Hi Tracy, Yes, you can. Check the sweetener conversion calculator.
Jenn
0I 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
0I am so happy to hear that, Jenn! I hope you and your son like them!
Sharon J Mattson
0My 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
0Yay! I am so happy to hear that, Sharon! Have great day!
Karen
0Just 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
0Hi Karen, You could make another pumpkin recipe! Here are the other pumpkin recipes I have.
Andrea Himmelsehr
0I did! 9×13 for 35 minutes for the doubled recipe. So good!
Lynn Maestre
0This is an excellent recipe, easy to make, will be my new go to when I have a sweet tooth.
Maya | Wholesome Yum
0I am so happy to hear that, Lynn! Have a great day!
Angela Beavers
0Oh 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
0I am so happy to hear that, Angela! Have a great day!
Linda
0I 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
0Thank you for sharing, Linda! I’m glad you liked the cake bars.
Stephanie
0Love these bars, wondering if I could make it into a cupcake?
Maya | Wholesome Yum
0Thank you, Stephanie! Yes, I’m sure you could make them into cupcakes!
Fayzah
0Hi Maya,
Can this recipe be doubled? If so, what size pan would I need? Thanks!
Maya | Wholesome Yum
0Hi Fayzah, Yes, you can adjust the number of servings on the recipe card. Try a 9×13 pan.
Karen
0I 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
0I am so happy you liked the bars, Karen! Have a great day!
Carole Petralli
0I 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
0I’m so glad you liked them, Carole! Yes, you should be able to freeze them.
Dahlia
0I 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
0Thank 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
0Hi!
Can I substitute almond flour for coconut flour?
And powdered erythritol for stevia?
Love, love your recipes!!
Maya | Wholesome Yum
0Hi 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
0I’m allergic to almonds, so what could I use in place of the almond flour? These look so good!
Maya | Wholesome Yum
0Hi Shirley, You can try sunflower seed meal instead.
Crystal Heath
0I 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
0Hi Crystal, I used unrefined coconut oil. You can use butter instead if you prefer. Refined liquid coconut oil might not work as well.
Mindy
0Loved 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
0I am so happy you liked them, Mindy! Please come back soon!
Keri
0Oh 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
0I am so happy you liked the bars, Keri! Please come back soon!
Angie
0I 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
0I love to hear that, Angie! Have a great day!
Lara James
0Amazing! 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
0I am so happy you liked them, Lara! Thanks for stopping by! Please come back again soon!
Nicole-Marie Chmielecki
0It’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
0I am so happy you liked them, Nicole! I love pumpkin all year long too!
Phionna
0I 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
0Hi 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
0These 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
0Hi 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!
Marcella
0I have to say that with so many reviewers commenting upon the baking time it might be a good idea for you to say that baking can sometimes take much longer and also recommend to always put them in refrigerator when done to add firmness.
Chelsi
0This 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
0I am so happy to hear that, Chelsi! Thanks for stopping by!
Lauri
0I 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
0Yay! I am so happy I could help, Lauri!
Kristy
0I 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
0I love to hear that, Kristy! Have a great day!
Fareea
0Hi, sounds like a delicious recipe. Can I make pumpkin puree rather than buy it?
Maya | Wholesome Yum
0Hi Fareea, Yes, you can!
Ambre
0Does your nutrition facts include the frosting as well, or just the bars?
Maya | Wholesome Yum
0Hi Ambre, It does include the frosting.
Mandi
0These 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
0Thank you, Mandi! You can store them in the fridge.
Linda Sutley
05 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
0Thank 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
0Oh my, these are amazing! Great job! Only problem is I wish to eat them all.
Maya | Wholesome Yum
0Thank you, Camala!
Sharon Young
0Yes, I would like the chewy recipe. Thank you.
Maya | Wholesome Yum
0Thank you, Sharon! I’ll add this to my list to post.
Sharon
0Sounds yum! Do you think I can use any type of granulated sugar? I don’t like using the artificial.
Maya | Wholesome Yum
0Hi 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
0Hi – 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
0Hi Claire, You can use butter instead if you want to.
Helen
0These 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
0Thank you, Helen!
Kara
0These 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
0Hi Kara, Not for this recipe, but you can try these pumpkin pie cupcakes instead that are made with coconut flour.
Tracy Gonzales
0I made them with coconut flour and they taste great!
Katie
0Hi, 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
0Hi 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
0When 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
0Thank 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 erythritol, which MFP doesn’t subtract.
Nichola
0I 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
0Thank you, Nichola, I’m glad you liked them!
Doug
0Swerve is awesome!!! I don’t like the aftertaste of Stevia.
Cristiane
0I 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
0Thank 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
0Is it possible to use Stevia or Splenda in this recipe?
Maya | Wholesome Yum
0Hi 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
0Oh, 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
0Thank 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
0There is vegan cream cheese and almond milk.