This recipe is so easy, I’m in NZ and have to roast a whole pumpkin to make my thanksgiving pies (since we don’t have Thanksgiving & hard to find canned P Puree).
I skipped the cream cheese topping, used big dollops or unsweetened whipped cream that helped even out the sweetness and keep it light. I used half butter and half unflavored coconut oil & I added vanilla and used part xylitol and part allulose to sweeten, (allulose sets as it cools the knife test might not be accurate just time it and eyeball the top color for doneness), It was quite sweet almost overly*. 1 out of two people actually prefered this bar to the traditional P pie! – I made a traditional pumpkin pie for the normies and I made these bars primarily for myself and my father-in-law we eat low carb no sugar for health reasons. Great texture easy to serve, perfectly pumpkin pie flavored.
I was going to make my own keto pumpkin bar, but after I saw this easy recipe I knew I had to try it. Heavy Cream – Optional, but makes the frosting slightly more spreadable.Vanilla Extract – Adds a touch of flavor.And the new powdered formula is the finest grind out there, just like real powdered sugar. Besti Powdered Monk Fruit Allulose Blend – This powdered sweetener blends effortlessly into the cream cheese, so it’s never gritty.Cream Cheese – I use a full-fat variety, but any plain kind will work.You can usually find it in grocery stores, or make homemade pumpkin pie spice in minutes! Pumpkin Pie Spice – This is a blend of cinnamon, nutmeg, ground ginger, ground cloves, and ground allspice.Don’t confuse this with baking soda, which is different. Baking Powder – Helps the sugar-free pumpkin bars rise.Avoid substituting with liquid sweeteners like maple syrup, which would make the bars fall apart. If you still want to try another sweetener, use the sweetener conversion chart here. Besti Monk Fruit Allulose Blend – Adds a touch of just-like-sugar sweetness, without the sugar spike! Besti locks in moisture better than other sugar substitutes, so the bars may be more dry if you use something else.Avoid using coconut flour, which would be too dry. That being said, you could probably substitute half the almond flour with oat flour if you’re not concerned about the carbs. The brand you choose can impact the result though, since some tend to be more grainy. Wholesome Yum Almond Flour – Some recipes use oats or oat flour, but I find that this almond flour has the the perfect consistency in these bars.Vanilla Extract – Use a high-quality extract for best flavor.I haven’t tested these healthy pumpkin bars with flax eggs or any other egg alternative, but let me know how it goes if you try that. Egg – Use whole, large eggs, at room temperature so that they don’t solidify the cream cheese and coconut oil.You might be able to make this recipe dairy-free with a non-dairy cream cheese, but I haven’t tested it. Cream Cheese – Adds a tangy flavor and softness to the bars.If you don’t want coconut flavor, you can use a refined coconut oil or unsalted butter. Coconut Oil – Keeps the bars soft and moist.You can use the extra canned pumpkin for making other pumpkin recipes. Also, get pure pumpkin puree instead of pumpkin pie filling, which has added sugar. Pumpkin Puree – Make sure to use 1 cup for this recipe, not 1 can.For measurements, see the recipe card below.
#HEALTHY CREAM CHEESE FROSTING RECIPE HOW TO#
This section explains how to choose the best ingredients for keto pumpkin bars with cream cheese frosting, what each one does in the recipe, and substitution options.
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