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GET IT NOWMy Healthy Pumpkin Bars Are Super Moist With No Refined Sugar
These healthy pumpkin bars started out as my shortcut when I didn’t have time to make a classic pumpkin pie. I wanted that same cozy flavor, but in a quick and easy format. After a few tests with different flours and sweeteners, I found the combo that worked and now these are the bars I make on repeat every fall. They’re soft, spiced, and finished with a dreamy cream cheese frosting that nobody ever guesses is sugar free. Here’s why I think you’ll love them, too:
- Pumpkin spice + tangy frosting – The warm fall spices in these pumpkin bars pair perfectly with the creamy, tangy frosting, giving each bite that sweet-meets-spice balance you’ll love.
- Super moist, cakey texture – These bake up soft, tender, and moist. The consistency reminds me of pumpkin cake, but thinner and easier to slice and share.
- Better-for-you ingredients – Wholesome Yum Superfine Almond Flour and Besti Monk Fruit Allulose Blend (both granulated and powdered) give these healthy pumpkin bars an amazing taste and texture, but in a gluten-free, no-refined-sugar way.
- Quick prep – I can whip up the batter in about 10 minutes, and unlike my almond flour pumpkin muffins, these bars are faster since I don’t have to portion individual cups. They’re perfect for last-minute get-togethers or a healthy weekday dessert.
Whether you’re baking for a fall gathering or just want something sweet with your bulletproof coffee, grab a pan and make this pumpkin bars recipe with me!
Reader Review
“Fantastic recipe! I’ve made these several times, exactly as directed, and they are delicious. I use the butter option and I find that the frosting is perfectly creamy without the addition of the heavy cream. A sprinkling of chopped walnuts over the top makes a nice garnish. Thank you, Maya, for this one. It’s a winner!” –Katherine
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Ingredients & Substitutions
Here I explain the best ingredients for my healthy pumpkin bars with cream cheese frosting, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Some recipes use oats or oat flour, but I love the soft consistency from my almond flour. Just note that brands vary and some are grainier — this one I use is super fine. You can swap half for oat flour if you’re not watching carbs. I don’t recommend coconut flour, though; it’s way too dry for these ingredient ratios.
- Besti Monk Fruit Allulose Blend – Sweetens like sugar, but without the spike. It also locks in moisture, which helps the bars stay soft. Other sweeteners can work (check my conversion chart), but avoid liquid ones like maple syrup because the bars won’t hold together.
- Pumpkin Puree – Be sure to measure 1 cup, not a full can. If you need ideas for the rest of the can, check out my other pumpkin recipes.
- Coconut Oil – This keeps the bars soft and moist. If you don’t love the coconut flavor, swap in refined coconut oil or even unsalted butter.
- Cream Cheese – I added this to the bar layer for tang, softness, and richness. A dairy-free cream cheese alternative should work if needed.
- Eggs – You can substitute flax eggs, but these healthy pumpkin bars turn out more fragile with them.
- Pumpkin Pie Spice – A cozy mix of cinnamon, nutmeg, ginger, cloves, and allspice. Store-bought works fine, but my homemade pumpkin pie spice is easy, too.
- Vanilla Extract, Baking Powder, & Sea Salt
- Cream Cheese Frosting – I make this with cream cheese, Besti Powdered Monk Fruit Allulose Blend (which is key because it dissolves and doesn’t leave a gritty texture like most sweeteners do), vanilla extract, and heavy cream to thin it out as needed.
How To Make Healthy Pumpkin Bars
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the cream cheese and coconut oil. You can microwave in short bursts, or use a double boiler on the stove. Stir smooth.
- Beat the wet ingredients. In a large bowl, beat the pumpkin puree, warm cream cheese mixture, eggs, and vanilla with a hand mixer, until smooth.
- Mix the dry ingredients. In a separate bowl, whisk the almond flour, Besti, baking powder, pumpkin pie spice, and sea salt.
- Combine the wet and dry. Combine the wet and dry ingredients and beat the batter at low speed, until just combined.
- Bake. Transfer batter to a baking pan (this is the one I use) lined with parchment paper, and smooth the top with a spatula. Bake the pumpkin bars in the oven, until an inserted toothpick comes out clean.
- Make the frosting. With a hand mixer, beat the cream cheese, powdered Besti, and vanilla, until smooth. If needed, thin out with a splash of cream.
- Frost the bars. Once the healthy pumpkin bars are completely cooled, spread the frosting over them. Add a light sprinkle of cinnamon or pumpkin pie spice if you like, and slice.
My Recipe Tips
- Use room-temperature ingredients. I let the eggs, cream cheese, and coconut oil sit out, so they blend smoothly. If I forget the eggs, I pop them in a bowl of warm water for 5 minutes. You can fill a stainless steel bowl with boiling water, empty and dry, and then place upside down over the cream cheese and coconut oil on a plate, which helps them come to room temp quickly.
- PSA: The pumpkin puree is 1 cup, not a full can! Level it off when measuring. If I have extra, I use it to make a pumpkin spice latte or pumpkin muffins.
- I bake these in a 9×9-inch square pan for the perfect thickness (mine’s warp-resistant and nonstick). If you use an 8×8, add a few minutes to the bake time. If you use a 9×13, these healthy pumpkin bars will be thinner, so start checking around 20-25 minutes. Either way, pull them when a toothpick comes out clean.
- I like to line the pan with parchment with a little overhang off the sides. This makes it easy to lift the slab out to a board and make clean cuts.
- Not into cream cheese frosting? Skip it, or swipe on my sugar-free buttercream instead.
- Want some crunch? Sprinkle the cooled pumpkin bars with toasted pecans or walnuts, or a handful of sugar-free mini chocolate chips. You can also fold them into the batter as mix-ins.
- Cool before frosting. I know it’s tempting, but wait until the bars are fully cool, or the frosting will melt and slide.
Healthy Pumpkin Bars
My healthy pumpkin bars are soft, moist, and topped with dreamy cream cheese frosting. Nobody will guess they have no refined sugar!
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Ingredients
Tap underlined ingredients to see the ones I use.
Healthy Pumpkin Bars
Cream Cheese Frosting
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9×9 in (23×23 cm) baking pan with parchment paper.
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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.
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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.
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In another bowl, stir together the almond flour, Besti, baking powder, pumpkin pie spice, and salt.
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Add the dry flour mixture to the wet ingredients. Beat with the hand mixer at low speed, until just combined.
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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.
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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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 bar, or 1/16 of entire recipe
- Tips: Check out my recipe tips above to help you get the right texture in these healthy pumpkin bars, plus a few variations.
- Storage: I keep these healthy pumpkin bars in an airtight container in the refrigerator for up to 1 week. They’re also fine on the counter for up to 2-3 days if you don’t frost them.
- Freeze: Chill, wrap snugly (I recommend plastic wrap followed by foil.), and freeze for up to 3 months. Thaw overnight in the fridge. I unwrap them for thawing, so the frosting doesn’t stick to the wrapping.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Healthy Pumpkin Bars
504 Comments
Veronica R
0Oh my yum!!!! Just tasted the batter and it is sooo delicious! Can’t wait to taste after baking. I’m sure this will be a hit. TY!!
Carri
0I was so excited about this recipe. It had a good amount of ingredients and so I thought, it would have good flavor. But it was just bland. If I ever decide to repeat it, I will definitely increase the Pumpkin Spice, the salt and the vanilla to see if that helps. 🙁
Wholesome Yum M
0Hi Carri, I am sorry this recipe didn’t suit your tastes. Absolutely feel free to adjust the number of spices and vanilla in the recipe to match your personal tastes.
Carri
0This recipe looks so good! I will be making it soon. Maya, can I use butter instead of Coconut oil? Always love my butter.
Maya | Wholesome Yum
0Hi Carri, Yes, that should work great!
Karen
0Maya: can you tell me the ratio of monk fruit to allulose in your Besti monk fruit/allulose blend? Something is causing me stomach issues, and not sure if it’s the allulose or the monk fruit. Also, was wondering if your erythritol blend is easier on the stomach than the allulose blend. Just trying to determine which sweetener is easiest on the stomach before making anymore baked goods, but would love to make these. Thanks so much for your help. ~Karen
Maya | Wholesome Yum
0Hi Karen, Our blends are proprietary. 🙂 Most people don’t have stomach issues with monk fruit or allulose (it’s very rare), in fact that’s usually one of its advantages over erythritol. Are you 100% sure it couldn’t be something else you ate? That being said, everyone is different, so it’s possible that for you it’s the other way around. You can try plain erythritol and see if that works better!
Karen
0Unfortunately, I can’t do erythritol either. I am pretty sure that it’s the allulose that’s causing me problems I bake something with pure monkfruit extract, and didn’t have any problems at all, but everything I eat with allulose causes problems. Thanks for your feedback though. 🙂
Janet
0I think I made these last year, but the recipe at that time called for powdered Erythritol (swerve). I loved them and bought a couple of bags of the very expensive sweetener. Now the recipe calls for monk fruit sweetener. How much powdered swerve do I use in the bars/frosting? The conversion chart lists swerve but not powdered. Thanks
Wholesome Yum M
0Hi Janet, The sweetener in the recipe was changed to make it better, not just for no reason. 🙂 Both versions of the sweetener are listed in the calculator found in the keto sweetener guide. Swerve does call their powdered version “confectioners” and it listed as such in the calculator. You will use your sweetener as written in the recipe, they are the same sweetness. If you do decide to try the new better version, you can get Besti monk fruit sweetener here for that.
Annette
0Can you use coconut flour instead of almond flour?
Wholesome Yum M
0Hi Annette, I have not personally tested this, although several readers have commented on having success using coconut flour. Check the comments to see what others have tried.
Kathleen Sebeny
0I tried this recipe for the first time for my family as my son is diabetic. Everyone loved it. I used Monk Fruit sweetener with erythritol and cut down it down to like 1/3 cup instead of 2/3. It was perfect.
For the frosting, I always use Powdered Swerve and it also worked great.
Thanks for sharing this great alternative for those watching their dietary intake.
Tanya Garg
0This was incredible!!!! This was the first keto dessert I’ve made and I genuinely couldn’t believe there was barely any sugar in this. It initially had a pumpkin pie consistency (kept it in the oven for 55 minutes) and didn’t mind it at all! Tasting it straight out of the fridge really gave the “bar” texture. I will definitely be making this again!
Ruthanne
0Great easy recipe, and they are absolutely delicious! Thanks!
bonnie douglas
0what exactly is the monk fruit blend? I am kind of new to all this. I have just plain monk fruit. This like a combo of monk fruit and stevia?
Wholesome Yum M
0Hi Bonnie, Monk fruit can be blended with several types of sweeteners like erythritol and allulose. You can read more about sweetener blends in my Keto Sweetener Guide. Or to keep it simple, all you really need to know is this is the monk fruit sweetener to get for this recipe.
Tamny Keith
0Just checking is it possible to just use erithrotol or does it have to be this monk fruit mixture?
Wholesome Yum M
0Hi Tammy, The recipe has been updated to use allulose for the best flavor and texture. If you would like to use a different sweetener, check out this sweetener calculator to determine how much you would need.
Kristen
0Love a lot of your recipes but the first step of this one (melting cream cheese and coconut oil) is not a common task and doesn’t look “right”. Any tips you have for that step would be helpful. I wound up making muffins instead.
Wholesome Yum M
0Hi Kristen, This is the correct method. The recipe will turn out great if you two the two ingredients together and continue on with the recipe.
Dawn
0Where is the video? This page is hard to navigate. Some text says “tap video below” then you scroll down looking for it and the next text says “tap video above” yet there was no video to be found in between these two sections of text. Am I missing something? I haven’t rated this recipe as I haven’t make it yet – would like to see the video.
Carri
0I also learned this the hard way! Different browsers (if that’s what they’re called) do not show the video at all! Opera doesn’t and I think Chrome doesn’t either. I have to use Microsoft Edge to see the videos. Hope that helps.
Wholesome Yum M
0Hi Dawn, The video is located in the recipe card. If you cannot see it, you may want to make sure you aren’t viewing the website in ‘reader mode.’ You can verify this in your internet browser settings.
Nicole
0Hi! Your recipes are awesome! Question-could I substitute the cup of pumpkin for a cup of apple puree? I know it demolishes the carb count, but that’s ok! Thank you.
Wholesome Yum M
0Hi Nicole, I think apple puree would be too wet to replace 1:1 with pumpkin puree. It may work if you cut the amount back to 3/4 cup of apple puree. Please let us know how it turns out if you decide to try it!
Alicia
0These were excellent!! I used butter instead of coconut oil and I baked them in a 9×13 Pyrex pan to have thinner, bigger bars. I thought the bars without icing were delicious. So I opted to just leave them plain and I top with pecans and sugar free whipped cream just before eating one.
NOTE: For those of you thinking you curdled the cream cheese mixture. You likely didn’t. Just stir it well and it will smooth out.
Jean Johnson
0What is a substitute for coconut oil? I’m allergic.
Wholesome Yum M
0Hi Jean, Butter will work in place of coconut oil.
Allison
0These are delicious! After cooling on the counter I then let them cool further in the fridge before icing. After icing, I cut them up and put them on a plate. At this point the bars were quite wet on the bottom – very moist! – and I had to use a spatula to keep them from falling apart. Perhaps I could have cooked a bit longer but a toothpick did come out clean. I couldn’t help but eat one right away and this first one had more of a consistency and taste of pumpkin pie, rather than a bar. However, I stored the rest on the plate in the fridge and the next day they had hardened and could be eaten like a bar. Tastes even better with a scoop of Rebel Salted Caramel! So good and I would definitely make them again. The icing itself is a great recipe that could be used on other things. Make them!
Becky
0I’ve made these 3 times already! Family favorite and turned out perfectly! I reduced the monk fruit sugar by just a little bit- we prefer it not as sweet.
Joni Rae Russell
0Maya – Thank you so much for all you are doing for the keto community. I love so many of your recipes.
I have never responded to the myriad of recipes I have made, but here goes on this one.
These pumpkin bars turned out great, but I had a few mishaps. Here’s my feedback. First, I had trouble combining the cream cheese and ghee. It seperated and I almost threw it out, but thank goodness, decided to continue. Then, it did not seem to cook in the alloted time. Again looked like a “fail” but I kept moving forward and kept looking at them after every minute. Five additional minutes is what it took. I used granulated monkfruit instead of confectioner – that was the biggest issue – It was grainy. To my delight however, they turned out moist and sweet and delicious. They were even better the next day. So easy to make – big payoff for the time. For me a portion is very small, but decadent and so worth it – TYVM
Mika
0Am I the only one having trouble melting the cream cheese and coconut oil together? I have tried in the microwave and a double boiler and each time the cream cheese curdles in the melted oil.
Wholesome Yum M
0Hi Mika, The cream cheese and coconut oil are curdling because they are getting too hot too quickly. If you are using a microwave, it needs to be done in quick bursts until the ingredients can be combined. 10 – 15 seconds at a time. A double boiler can help to regulate heat, but it still can get too hot for the ingredients, so start with the cream cheese ingredients in the double boiler and slower stir to combine. Remove before all the lumps are out and let the residual heat melt the ingredients the rest of the way. I hope these suggestions help!
Connie Langston
0Wow, I never take the time to review any recipe, but this was outstanding. In higher elevations, no adjustments with ingredients just a longer cooking time
Also, good tip to let it cool completely. The icing can be left at room temp to spread more easily. I’m finding that I’m seeking out Maya’s recipe
Really good ideas
Keep the ads coming if it helps you keep recipes free for us followers !
Tina M.
0Awesome! Tastes amazing …pumpkin pie in bars. Will make many times, a keeper.
Liza
0The family is not going keto and they loved the pumpkin bars. I was thrilled how delicious they turned out. I did substitute almond flour with coconut flour.
It was even tastier the next day out of the fridge!
Christine Griffiths
0Holy moly! I was expecting these to taste dry and nothing like a high carb pumpkin cake or bar. But omg I was wrong. They are absolutely delicious! Moist but not soggy with a rich and creamy frosting. I don’t think anyone would know these are sugar and flour free! Definitely going to make these for Thanksgiving this year. Thank you so much for all your amazing recipe’s.
Wendy
0AMAZING! I had to bake mine for 35 minutes to bake all the way. Let them cool for 4 hours before frosting. Popped them in the fridge to set for a few hours… YUM. Hubby isn’t doing keto and doesn’t particularly like pumpkin desserts but he really liked these.
I used granulated and powdered Swerve instead.
Jana Dozier
0I loooved these, though I almost threw out the first batch because the texture seemed raw after 2 rounds of cooking 15 min, but my husband loved them (he’s a huge cheesecake fan) despite the texture, so into the fridge they went. The next day the texture was greatly improved, so the next round I did 30 min straight up, and into the fridge they went, did the icing the next day and they were SO MUCH better!!! Much more like a cheesecake bar, rather than raw/uncooked, and to be fair I was hoping for a more brownie texture, so if you’re looking for a cheesecake bar, these hit the spot JUST right!!!
Carolina
0The pumpkin bars are PHENOMENAL ❤️
Patricia
0I don’t make desserts too often but I made these pumpkin bars for a family dinner. They were amazing even though mine didn’t firm up like normal bars would. I had to bake them longer than your recipe said to and maybe I should still have baked them a little longer….but my kids took them home with them and left me with almost none! That speaks volumes to me!
Melissa Stacy
0Maya’s pumpkin bars are PHENOMENAL! I made these for my non keto family members – they devoured them! Couldn’t believe there was anything HEALTHY about these!
Love
0You can in fact use coconut flour. Just do 1/4 cup for every cup of almond flour. I added 1/4 cup apple sauce to make up for the moisture but honestly didn’t need it at all. This website is awful, will not be using again due to the ads.
Wholesome Yum M
0Hi Love, Thanks for your feedback on the website. You can learn more about Wholesome Yum Plus here, which includes an ad-free version of the website.
Michelle
0I was searching for a recipe with pumpkin and stumble upon this one … I knew I had to make it!
And OMG ! so happy I did .
They were soooo good and so moist !
Unfortunately, I processed my sugar to make it “powdered” and that wasn’t a success, but regardless of that … YUMMY!!!
ps. my husband doesn’t like keto desserts…so I have almost half of the bars in my freezer for a fast and easy breakfast with coffee. 😀
Donna
0These are the BEST! And I have tried so many Keto desserts. I added chopped pecans to the recipe.
Colleen
0Can you substitute ghee for coconut oil?
Wholesome Yum M
0Hi Colleen, Yes, that will work just fine!
Emily
0I made these today and it was delicious! But is it meant to be a bit soft and mushy ? Or did I undercook it? Thanks
Wholesome Yum M
0Hi Emily, These bars are soft, but they should not be mushy. It sounds like they may have needed to bake longer in the oven. If you haven’t, I suggest checking out the video to see what the final texture of these bars is supposed to be like.
Leta Ludes
0Can I make this coconut flour instead? I don’t like the texture almond has.
Wholesome Yum M
0Hi Leta, I don’t recommend using coconut flour in this recipe, it would be too dry.
Kerrianne
0Hi, just wondering if I can use almond meal instead of almond flour as my supermarkets are currently out of stock? Or would it not work?
Thank you so much
Wholesome Yum M
0Hi Kerrianne, I don’t recommend using almond meal. It will change both the flavor and texture of the recipe. If you are interested in ordering online, you can get super fine, blanched Wholesome Yum Almond Flour here.
Jeanne Moster
0These were great! Difficult to stop eating at one.
Thanks for a great pumpkin dessert Maya.
Juls White
0This recipe is the best. Such a helpful treat satisfying and filling. The cream cheese frosting is so yummy. I use it for other things too.
Amy M.
0I’m excited to try this recipe! I’d love for you to reconsider the amount of pop-ups and ads on your website though; this is my first time here (that I remember) and the ads and popups are some of the most invasive I have come across. It really takes away from your great content.
Wholesome Yum M
0Hi Amy, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Tina
0Love this recipe! I’ve made this recipe many times because it is a favorite! I love the fact that I can use up a cream cheese bar and not have any left overs, and I can make a second pan of this with the left over pumpkin. And I get raves from everyone when I make it, they can’t believe it’s keto.
Amber
0I don’t have powdered sugar for the cream cheese topping. I only have Swerve granulated and brown sugars. Can I use granulated in place of the powdered sugar? I am assuming it won’t come out as “fluffy” though.
Wholesome Yum M
0Hi Amber, No the granular versions will not work for the cream cheese frosting, it will make your frosting very gritty.
Haley
0It’s never too early for a pumpkin treat! I love this recipe, it’s so perfect. I will be making this a lot! Very moist and the perfect amount of sweetness!
Kendi
0Hi there! I’m wondering what would cause the pumpkin mixture to not bake? I followed directions to a T. Not sure what I did wrong!
Thanks!
Wholesome Yum M
0Hi Kendi, These bars can be a little delicate. So they may be done, just fragile. If need be, you can let them bake a little longer to make sure the center is fully set.
Christine
0Delicious!!!
Junko
0I just made the pumpkin bars. It was so moist and satisfying!! It is going to be one of my staple Keto Desserts. Thank you for the great recipe.
Kendra
0Can I use a different almond flour?
Wholesome Yum M
0Hi Kendra, You can, but I can’t guarantee results. I’ve only tested with my Wholesome Yum Almond Flour which you can get here, and the texture does vary by brand.
Gabrielle Gilbert
0Best Keto Desert I’ve made so far!! Thanks!!!
Janet Lambert
0I have made this recipe several times. Everyone that has tasted it just loves it. It is my go to for a much enjoyable Keto dessert.
Thank you for sharing your recipe.
Kristen Unroe
0My cream cheese and coconut oil will not blend.
Sharon
0This happened to me too! I’ve made these before with no problem and they are super yummy, but this time it was giving me trouble! No idea why.
Wholesome Yum M
0Hi Kristen, Did you use a double boiler or microwave to gently melt the coconut oil and cream cheese together? Melting makes the two ingredients very easy to incorporate.
Cea
0These were awesome my husband loved them.
MJ
0These were terrific. Easy to make and delicious. The website however has become almost impossible to view. I am assuming the videos and ads are the problem,it took me forever to even leave this comment. I can’t spell correct or it erases most of the comment. When viewing the recipe, the page keeps starting back at the top. So I need to stop, wash my hands, close the ads and video, go back to recipe- within a few minutes it does the same thing. It’s so frustrating I have stopped browsing recipes on your page. A shame since you have great ideas!
Wholesome Yum M
0Hi MJ, Thanks for your input regarding ads. They keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website. If you are having issues typing, however, that is not related to ads. If this issue persists, please contact us with information on what device you have, so we can look into it.
Jessica Lamore
0I managed to completely screw up the recipe and it still came out delicious, so it’s a winner! Pretty sure I forgot to add in the baking powder. After baking in the oven for almost an hour I realized something went wrong. I took it out and let it cool for a bit. I put the frosting on half my piece (which I screwed up as well.. I don’t think I ground up the sweetener enough, grainy. I’m not the best baker). I put whip cream on the other half. The consistency of my version was more like pumpkin pie. It worked best with the whipped cream.
The moral of this comment: if you forget to add baking powder like I did, don’t throw it out. Serve it warm with whip cream and pass it off as a pumpkin pie type thingy. My husband loved it!
Looking forward to giving it another try, I’m sure the real version is even more delicious!