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–+ servings

Keto Pumpkin Bars with Cream Cheese Icing

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

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!