Low Carb Pumpkin Pie Bars
This fall inspired, low carb recipe is so good! I was happy with how this turned out. If you are looking for something to fill that pumpkin pie need, but is sugar free and gluten free, make this recipe. This falls under the s category for the trim healthy mama eating plan. I did use gentle sweet in the frosting but you can use whatever powdered sweetener you like. Gentle sweet is my favorite trim healthy mama sweetener but I have to be careful with xylitol, it tastes great but my body can’t handle too much. THM has a xylitol free version that you can buy if you can handle xylitol. Also, xylitol is toxic to dogs. I didn’t want to use just swerve to avoid too much cooling affect. One of my hubby’s biggest complaints. His review is that this was pretty good (he isn’t a huge pumpkin lover) and has had more than one piece. I call that a win with sugar free, low carb desserts!
My trim healthy mama s pumpkin pie bars were thin because I baked them in a 9×13 pan. If you want them thicker, use an 8×8 or 9×9 pan. I personally wanted a thin bar, for a nice sweet end to a meal.The texture is very pumpkin pie like. It was creamy and smooth. I was surprised at how smooth it was with almond flour.
If you are short on time you don’t have to do this step that I try to always do with almond and coconut flours. I try to sift them through a small holed sifter. This will break the flours up and get rid of any bigger pieces. This will make a smoother dessert and be more like the ones we used to eat. If you have looked at my other baked goods, then you are probably familiar with me using xanthan gum as an ingredient. It is totally optional, but it helps with texture. I bought mine at Walmart and from Amazon. If you are wanting to making something that will fill your fall/pumpkin needs, make this dessert, I think you will love it!
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Low Carb Pumpkin Pie Bars
Ingredients
- 3 M Eggs, room temperature
- 1/2 C Butter, room temperature
- 1 C Pumpkin Puree
- 2/3 C Brown Swerve
- 1/2 t Vanilla extract
- 1 C Almond Flour
- 1/4 t Salt
- 1 t Pumpkin Pie Spice
- 1 t Baking Soda
- 1 t Baking Powder
- 1 t Xanthan Gum, optional
- 6 oz Cream Cheese, room temperature
- 2 T Butter, room temperature
- 1/2 C Powdered Sugar Equivalent I used 1/4 C plus 1/2 T Gentle Sweet
- 1 t Vanilla extract
- 2 T Heavy Cream
Instructions
- Beat 1/2 cup of butter in your mixer. Add eggs, one at a time. Scrape edges to make sure it is well mixed.
- Add 2/3 cup of brown sugar alternative, vanilla and pumpkin to the mixing bowl. Mix together well.
- In a small bowl add the almond flour, salt, pumpkin pie spice, baking powder and soda. Mix together.
- Add to your mix half at a time. Mix and add the other half.
- Pour into a greased 9×13 pan (or a smaller one for thicker bars). Bake at 350 degrees for about 20 minutes. Check the bars. They need to be soft but not runny. If you used a smaller pan, you will need to bake them longer. The bars will flatten some as they cool down.
- For the frosting, beat together the butter and cream cheese.
- Add the sweetener, heavy cream, and vanilla. Beat again.
- Scrape edges if needed.
- Once the bars are cooled, frost.
- Slice into bars and enjoy. Keep stored in fridge.
When do you use heavy cream?
Thank you for catching that!! Adding to the recipe now.
In the frosting, on line 7.
Where does the xanthan gum go?
Sorry about that, in the pumpkin mixture.
How much pumpkin pie spice?
Thanks for catching that. It is 1 tsp. I updated the recipes.
1 teaspoon