Diets always seem harder around the holidays, don't they? Now, while we'd argue we make low-carb and keto diets easy and enjoyable with products like our lupin flour, these pumpkin bars are a perfect example of how you can have your pumpkin and eat it, too!
Just in time for fall, this keto pumpkin bar recipe is sure to be a festive favorite, whether you're a low-carb dieter or not! A soft, moist pumpkin filling is layered between a buttery walnut crust and a smooth cream cheese frosting. It's a bit between a cake and a pie, so we decided to shoot in the middle and decided to brand this a bar.
Top these bars with a sprinkle of nutmeg or crushed walnuts, and eat alongside a keto pumpkin spiced latte (is that a thing?!), and you'll be feeling cozy and content.
¼ Cup + 1 Tbsp Monk Fruit Sweetener (or low-carb sweetener of choice)
3 Eggs
¼ Cup Olive Oil + 1 Tbsp
2 tsp Pumpkin Spice
2 tsp vanilla
1 tsp Baking Powder
½ tsp salt
Cream Cheese Frosting
8 Ounces Cream Cheese (softened and cubed)
4 Tbsp Butter (softened)
⅓ Cup Powdered Monk Fruit Sweetener
Directions
Preheat oven to 350 F.
In food processor, combine walnuts, melted butter, almond flour, and monk fruit sweetener. Blend the mixture until it is finely ground (it will look like brown sugar).
Line the bottom of a greased 8x8 baking pan with the crust. Bake the crust in the oven for 15-20 minutes.
While the crust is baking, combine all of the pumpkin filling ingredients in a large bowl and mix until smooth.
Spread the pumpkin mixture across the crust and smooth out the top with a spatula. Bake for ~35-40 minutes or until a toothpick comes out clean when poked into the filling.
Remove from the oven and let the bars cool entirely prior to frosting.
Once the bars have cooled, frost, slice, and enjoy!
