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healthy pumpkin bars with cream cheese frosting on a cooling rack
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Healthy Pumpkin Bars With Cream Cheese Frosting

You only need 10 minutes prep to make these moist yet fluffy sugar free pumpkin bars. They have a lovely cake-like texture, which works beautifully with the decadent cream cheese frosting.
Course Dessert
Cuisine American, British
Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 15 minutes
Total Time 50 minutes
Servings 12
Calories 411kcal

Ingredients

Cream cheese frosting

  • 4.4 oz / 125 g / ½ cup unsalted butter room temperature
  • 8.8 oz / 250g cream cheese room temperature
  • 120 g / ¾ cup powdered erythritol
  • 1 teaspoon sugar free vanilla extract
  • Pinch of salt

Instructions

  • Preheat the oven to 350F / 180C / 160 fan.
  • Place all the dry ingredients (almond flour, baking powder, pumpkin spice, sweetener and pecans in a large bowl and mix to combine.
  • Separate the egg whites from the yolks. Beat the egg whites using an electric whisk until light, fluffy and stiff peaks form.
  • In a clean mixing bowl add the egg yolks and beat with an electric whisk for about 30 seconds. Add the melted butter, vanilla, apple cider vinegar, almond milk and pumpkin puree. Whisk until combined. Please note these ingredients should be at room temperature to avoid splitting.
  • Add the dry ingredients to the egg yolk mix and stir to combine. Fold through the egg whites but careful not to over beat so they don’t deflate.
  • Line a non stick 10 x 8 inch baking tray with greaseproof paper and oil the paper with coconut oil, olive oil, butter or ghee. Add the pumpkin cake mix and smooth off the top with a spatula or palate knife.
  • Bake for 25 - 30 minutes until you can insert and remove a toothpick without any crumbs sticking. While the pumpkin bars are cooking, make the cream cheese frosting.
  • Remove from the oven and allow to fully cool before icing.

CREAM CHEESE FROSTING

  • Chop butter into chunks. Whip the butter and cream cheese together using an electric whisk until thick. Whisk in the low carb sweetener and vanilla. Place in fridge for 10 - 15 minutes to stiffen up.
  • Spread the frosting on top of the bars, sprinkle with a light dusting of pumpkin spice mix, slice and serve.

Notes

Net carbs: 5.6g per generous slice
Storage: Airtight container in the refrigerator for up to 5 days, bring to room temperature before serving

Nutrition

Calories: 411kcal | Total Carbohydrates: 9.5g | Protein: 11.1g | Fat: 39.3g | Saturated Fat: 14.1g | Fiber: 3.9g | Sugar: 3.6g