Steps to making this keto pumpkin bars recipe: Step 1: Preheat oven to 350 degrees. They will stay fresh for up to 5 days. Cinnamon, nutmeg and ginger together scream “fall”, so be warned. This recipe is based on Paula Deen’s pumpkin bars. This post may contain affiliate links. Notify me of follow-up comments by email. Hi! I’m going to make another batch this week, not just at Thanksgiving. But if we’re being honest, the most important thing to know is that cream cheese frosting is involved. Prepare frosting by adding cream cheese, butter, monk fruit, and vanilla extract to a small mixing bowl. The texture is very moist. I love everything pumpkin all year long and these are perfect! As I mention in my recipe, I prefer to use Lakanto Monkfruit Powdered. To start, grab a bowl for dry ingredients and combine the almond flour, baking soda, cinnamon, ground nutmeg, ground ginger and a pinch of salt. Should’ve read as “oil as I am getting ready to make them.”. It’s still edible, just looks strange. Do Pumpkin Bars Need to be Refrigerated? Vanilla extract– Adds delicious vanilla flavor. Hi! I am not a nutritionist. I’m Courtney, a former professional pastry chef turned Type 1 Diabetic. That’s awesome! Place in the fridge for about 10 minutes so … Sprinkle with pumpkin pie spice if desired. My FAVORITE tool to make this easy is a small offset spatula (. The conversion is 1/4 cup coconut flour equals 1 cup almond flour. Either way, your pumpkin bars will be super moist, decadent, and perfect for the keto diet. Mix in the eggs one at a time. So glad you enjoyed them. My favorite way to eat them is piled high with this delicious Keto Cream Cheese Frosting, but they're also great with this Paleo & Dairy Free "Cream Cheese" Frosting … I’ve never had anything I make turn green. ), I recommend using Bob’s Red Mill, since all brands vary in absorbency – click here to grab it on Amazon, I recommend a light color metal pan like this Made in the USA pan on Amazon, This set of three Pyrex bowls on Amazon is such a good deal, This is my favorite stand mixer on Amazon. To sweeten these low carb pumpkin bars, I have used both Swerve and Monk Fruit interchangeably. Step 3: In a separate bowl, combine coconut flour, salt, baking powder, and baking soda. 1 Place the sugar, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside. Spread the cookie dough evenly in the prepared pan. So yes – these cookies are low carb, gluten-free, made with coconut flour and easy-as-all-get-out (why hellooo, bar cookies, you’re a lazy baker’s best friend!). Quick breads are a seasonal favorite, pumpkin bread especially. I just love pumpkin! This recipe for low carb pumpkin … No wimpy, bland cookies allowed, amiright? Keto Pumpkin Pie Bars with Cream Cheese Icing. It’s easy to prepare and you have a couple of options when it comes to application. I had everything except the Pumpkin Pie Spice so I used Apple Pie Spice instead. It’s the Baking Powder . Allow the cookies to cool in the pan. She needs to use the Aluminum Free baking powder. Her recipes are simply amazing. Moist and flavorful, cream cheese keto pumpkin bread is a pound cake style spiced sweet bread perfectly topped with sugar-free cream cheese frosting. Mix until combined. Read more…. If you want to use a 9x13" baking dish, you will need to double the entire recipe. Filed Under: Bars, Christmas, Cookies, Fall, Holiday, Recipes, Thanksgiving. Optional Cream Cheese Frosting Ingredients: 2 tbs cream cheese, softened and room temperature; 2 tbs monkfruit confectioners blend (or any of your favorite keto-friendly sweetener) 1/2 tsp clear vanilla extract . If you love low carb pumpkin desserts as much as me, you need to try my Pumpkin Bread and my Pumpkin Cream Cheese Muffins. Add the dry ingredients to the butter mixture and beat until thoroughly incorporated. But since her recipe is not for the keto dieter, I swapped out some of the ingredients that weren’t so keto-friendly like the white flour and sugar for coconut flour and a sugar-free sweetener. Keto fall treats should have plenty of warm, bold flavor. Add flour mixture to all other ingredients and mix well. Add Swerve confectioners and cinnamon on low speed, then gradually … Your house is going to smell amazing once these are in the oven. SOLD. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.) The second part of these delicious keto pumpkin muffins is the sugar free cream cheese frosting. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … I used 1/2 cup melted. LIKE WHAT YOU SEE? It’s easy to make with healthy paleo-friendly ingredients and is the perfect fall dessert! A small offset spatula to make spreading out your cookie dough and frosting SO easy (. Our Keto Pumpkin Snickerdoodle Cookies are soft and loaded with flavor. For the Cream Cheese Icing: Cream cheese, butter– This forms the base of your frosting and makes your frosting smooth and creamy. For the cookies: In a bowl, combine the butter, cream cheese, pumpkin, vanilla, and powdered sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, and confectioners swerve (sift if your is clumpy). In a separate mixing bowl, combine … These delightful low-carb cookies are topped with a luscious cream cheese and pecan frosting that will rock your … I was amazed at how easy it was to alter the ingredients to change up a recipe to make it both keto and low carb. Combine all ingredients in a bowl and mix well with a mixer until combined. Break up any lumps of almond flour or coconut flour. Glad everyone loved them. Keep in mind, if you purchase “pumpkin pie filling,” it is pre-sweetened with sugar and spices, which is NOT what we want. Whip well until it’s light and fluffy, and frost the top of the cake. Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves in a large bowl and whisk together until blended. Using a hand mixer, cream together the cream cheese, butter and erythritol. These keto pumpkin bars were the most delicious and moist bars I have had that are low carb! In a small bowl, whip the egg. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result. All Rights Reserved. The texture of these cookies is so soft and luxe – similar to my soft Keto Funfetti Sugar Cookie Bars…but full of pumpkiny goodness. Believe it or not, pumpkin puree is not very sweet at all. « Best Ever Keto Blueberry Muffins (Low Carb Bakery Style! You are so very welcome. I tried these and mine were very “wet”, never formed up. These warm, pumpkin and cinnamon spiced rolls are topped with a maple cream cheese frosting you will love! Using granulated sugar will be tough to dissolve and may make your icing taste grainy. Finally, sprinkle the Perfect Keto bars over frosting… Now let’s break down exactly how you’re going to get keto soft pumpkin cookies with flavor so good you’ll forget you ever wanted that Starbucks PSL. Top each cookie with about 1 tablespoon of the cream cheese frosting. These Keto Pumpkin Pie Bars are a deliciously healthy dessert you’ll love, especially during the holiday season! These were so good! They are 100% keto-friendly but not lacking in pumpkin flavor! Steps to making this keto pumpkin bars recipe: Step 2: In a bowl, combine eggs, Lakanto Monkfruit Classic, melted coconut oil, pumpkin puree, and pumpkin pie spice. You can use almond flour, but you will need four times as much as the coconut flour. Behold, keto pumpkin cookies are here! Thanks for visiting, hope to see you soon! Bake the cookies at 325 degrees F for 18-20 minutes, or until the edges have just begun to brown and the center is just set. Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air. Add the extracts and salt, and continue beating the frosting until light and fluffy, stopping to scrape down the bowl with a rubber spatula as needed. Slice the cookies into 16 bars and dust the tops with cinnamon before serving. All Bake It Keto recipes have been tried and used successfully, but results may vary from person to person. You can simply frost the top of the muffin by piping some on top using a … With a mixer, beat until the ingredients are combined. And if we’re going to do pumpkin, let’s do it right. Bake It Keto is where I create and share low carb and keto-friendly versions of my favorite recipes! Thank you Kasey for sharing your recipe with us! Keto Pumpkin Cupcakes With Cream Cheese Frosting {Paleo} Published: Oct 9, 2019 Modified: Nov 28, … Make sure you purchase plain canned pumpkin puree, not pumpkin pie filling! + 2 tablespoons Lakanto Monkfruit Powdered. * Percent Daily Values are based on a 2000 calorie diet. Add the dry ingredients to the wet ingredients, and stir to combine. It was delicious! Just wondering if I measured wrong? It’s not really the Fall Season until you have had some pumpkin bread. 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