Move over, traditional pumpkin bars – there’s a new autumn treat in town that’s about to become your favorite seasonal indulgence. These Keto Pumpkin Bars with Cream Cheese Icing capture all the warm, comforting flavors of fall while keeping your carb count surprisingly low. The bars themselves are incredibly moist and tender, packed with real pumpkin and a perfect blend of aromatic spices that will fill your kitchen with the quintessential scent of autumn baking. Each bite delivers that classic pumpkin bar experience you crave, but with a clever mix of keto-friendly ingredients that make this treat completely compatible with a low-carb lifestyle.
The true crown jewel of these bars is the luxuriously smooth cream cheese icing that blankets each square in creamy perfection. This isn’t your typical sugary frosting – it’s a velvety blend that achieves the perfect balance of sweetness and tanginess while remaining keto-compliant. The combination of the spiced pumpkin base and the rich cream cheese topping creates an irresistible dessert that’s equally suited for an afternoon coffee break, a holiday gathering, or any moment when you’re craving something special without derailing your nutritional goals.
Yields 6 servings of Keto Pumpkin Bars with Cream Cheese Icing
The Preparation
Pumpkin Bars:
- 1/4 cup butter
- 2 ounce cream cheese
- 1 cup pumpkin puree
- 2 large eggs
- 3/4 cup almond flour
- 1/4 cup low-carb vanilla protein powder
- 1/2 cup allulose
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Cream Cheese Icing:
- 6 ounce cream cheese, room temperature
- 1/3 cup allulose
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream, as needed
The Execution
1. Gather and prep all of your ingredients. Pre-heat oven to 350F.
2. Melt and mix the butter and cream cheese for the cake using a microwave or double boiler.
3. Add in the pumpkin and eggs. Then, mix all the wet ingredients well using a whisk or hand mixer.
4. In a separate bowl, combine all dry ingredients: almond flour, protein powder, allulose, baking powder, pumpkin pie spice, and salt.
5. Slowly add the dry ingredients into the wet, beating together until just combined.
6. Transfer the batter to a baking pan lined with parchment paper. We used a 9×9 pan. Bake for 28-30 minutes or until an inserted toothpick comes out clean. Allow to cool completely.
7. To make the frosting, use a hand mixer or whisk to beat the cream cheese, allulose, and vanilla extract. If needed, you can thin the frosting by adding heavy cream, 1-2 teaspoons at a time.
8. Pour the frosting over the cake and spread if needed.
9. Once the frosting is set, remove from the pan and discard parchment paper. Cut into squares and enjoy!
This makes a total of 6 servings of Keto Pumpkin Bars with Cream Cheese Icing. Each serving comes out to be 359 calories, 30.5g fats, 6g net carbs, and 11.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 0.25 cup butter | 407 | 46.03 | 0.03 | 0 | 0.03 | 0.48 |
| 2 ounce cream cheese | 194 | 19.28 | 2.32 | 0 | 2.32 | 3.49 |
| 1 cup pumpkin puree | 83 | 0.69 | 19.82 | 7.1 | 12.72 | 2.7 |
| 2 large egg | 157 | 10.46 | 0.79 | 0 | 0.79 | 13.82 |
| 0.75 cup almond flour | 486 | 42 | 18.48 | 10.92 | 7.56 | 17.64 |
| 0.25 cup vegan vanilla protein powder | 96 | 1.04 | 2.08 | 0.52 | 1.3 | 18.46 |
| 0.5 cup allulose | 45 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon pumpkin pie spice | 6 | 0.22 | 1.24 | 0.26 | 0.97 | 0.1 |
| 2 teaspoon baking powder | 5 | 0 | 2.55 | 0.02 | 2.53 | 0 |
| 0.5 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 6 ounce cream cheese | 582 | 57.83 | 6.97 | 0 | 6.97 | 10.46 |
| 0.33 cup allulose | 30 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.55 | 0 | 0.55 | 0 |
| 1 tablespoon heavy cream | 51 | 5.35 | 0.4 | 0 | 0.4 | 0.42 |
| Totals | 2154 | 182.9 | 55.23 | 18.82 | 36.14 | 67.57 |
| Per Serving (/6) | 359 | 30.5 | 9.2 | 3.1 | 6.0 | 11.3 |
Keto Pumpkin Bars with Cream Cheese Icing
Ingredients
Pumpkin Bars:
- ¼ cup butter
- 2 ounce cream cheese
- 1 cup pumpkin puree
- 2 large eggs
- ¾ cup almond flour
- ¼ cup low-carb vanilla protein powder
- ½ cup allulose
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Cream Cheese Icing:
- 6 ounce cream cheese room temperature
- ⅓ cup allulose
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream as needed
Instructions
- Gather and prep all of your ingredients. Pre-heat oven to 350F.
- Melt and mix the butter and cream cheese for the cake using a microwave or double boiler.
- Add in the pumpkin and eggs. Then, mix all the wet ingredients well using a whisk or hand mixer.
- In a separate bowl, combine all dry ingredients: almond flour, protein powder, allulose, baking powder, pumpkin pie spice, and salt.
- Slowly add the dry ingredients into the wet, beating together until just combined.
- Transfer the batter to a baking pan lined with parchment paper. We used a 9x9 pan. Bake for 28-30 minutes or until an inserted toothpick comes out clean. Allow to cool completely.
- To make the frosting, use a hand mixer or whisk to beat the cream cheese, allulose, and vanilla extract. If needed, you can thin the frosting by adding heavy cream, 1-2 teaspoons at a time.
- Pour the frosting over the cake and spread if needed.
- Once the frosting is set, remove from the pan and discard parchment paper. Cut into squares and enjoy!
