Keto Pumpkin Bars Recipes
3 INGREDIENT NO BAKE PUMPKIN BARS (KETO, LOW CARB)
Easy pumpkin bars that are super moist and don't require any cooking or baking.
Provided by Kirbie
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Line an 8 inch by 4 inch loaf pan with parchment paper.
- In a large bowl, add pumpkin and powdered erythritol. Mix until evenly and completely combined. Taste and add more sweetener if desired. If using pumpkin pie spice, add it at this time also.
- Stir in cocout flour until your batter becomes very thick, like a very moist cake. You may need a little more coconut flour to reach your desired consistency. Spread batter into prepared pan, pressing down to compact the batter.
- To make the frosting, add powdered erythritol and heavy cream to a small bowl and whisk until evenly combined. Add a little water at a time until frosting reaches desired thickness.
- Spread frosting across surface of pumpkin bars. Place loaf pan into the fridge for about 1 hour or until pumpkin bars firm up enough to slice.
- Slice pumpkin bars with a sharp knife. Store any uneaten bars in the fridge.
Nutrition Facts : ServingSize 1 bar, Calories 41 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 3 g, Sugar 1 g
LOW-CARB PUMPKIN CHEESECAKE BARS
Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!
Provided by Paula Todora (Paula T)
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
- Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.3 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 127.6 mg, Sugar 1.1 g
KETO PUMPKIN BARS
The best, most delicious and moist keto pumpkin bar recipe out there! A great keto dessert to enjoy year round!
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease regular size (18x13) baking sheet. The sheet size can be a little flexible if you monitor baking time.
- In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree. Beat with hand beater until well combined.
- In a medium bowl, mix almond flour, baking soda, baking powder and salt (and optional pumpkin pie spice). Combine well.
- Add dry mixture to egg mixture and continue beating with hand beater.
- Pour evenly in baking sheet and bake for 25-30 minutes.
- Mix all ingredients (except almond milk) in a medium bowl and beat with clean hand beaters.
- Add 1-2 tablespoons of almond milk (IF NEEDED) to get a slightly more spreadable consistency.
- Frost a WARM cake. Put small globs all over cake and spread with frosting spreader or butter knife. A spatula does not work very well.
- Put as much or as little frosting as you want!
- Keep refrigerated.
Nutrition Facts : Calories 180 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 159 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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4.8/5 (167)Total Time 30 minsCategory DessertCalories 139 per serving
- Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
- Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.
- In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
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- In a blender or food processor, combine the coconut, almonds and sunflower seeds. Process until you get a crumbly consistency.
- In a large mixing bowl, add the coconut, almonds, seed mixture and add the almond flour, Erythritol, baking powder, pie spice and salt and mix well. Add the pumpkin puree, egg, oil and vanilla extract until well combined.
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- Next, put the crumb topping ingredients in the food processor. Pulse until crumbs form. Put the crumbs into a spare bowl and put it in the fridge until needed.
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- Preheat the oven to 350° F and coat a 9×13 pan with cooking spray or line with parchment paper. Set aside.
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