These Keto Pumpkin Pie Bars are a deliciously healthy dessert you’ll love, especially during the holiday season! They are 100% keto-friendly but not lacking in pumpkin flavor! I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carbs but packed with flavor!
Servings: 16 bars
For the Pumpkin Bars:
- 2 eggs
- ⅓ cup + 1 tablespoon Monkfruit Classic
- ½ cup coconut oil melted
- 8 oz pumpkin puree
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
For the Icing:
- 2 oz cream cheese softened
- 2 tablespoons of butter softened
- ¼ cup + 2 tablespoons Lakanto Monkfruit Powdered
- ½ tsp vanilla flavoring
The sugar alcohols from Lakanto Monkfruit are not included in the nutritional information since most subtract when calculating net carbs.
If you want to use a 9×13″ baking dish, you will need to double the entire recipe. The baking time will be a bit longer.
Calories: 105kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 148mg | Potassium: 73mg | Fiber: 1g | Vitamin A: 2325IU | Vitamin C: 0.6mg | Calcium: 25mg | Iron: 0.4mg