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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 9x13 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.