Dessert

Keto Pumpkin Bars with Cream Cheese Frosting and a Buttery Walnut Crust

Keto pumpkin bars layering a soft, moist pumpkin filling between a buttery walnut crust and smooth cream cheese frosting.

By the MMBC Test Kitchen · Updated October 2020
4.8 (12 ratings)
A knife frosting low-carb pumpkin pie bars
Have your pumpkin and eat it too. Holidays make most diets harder, but these bars keep fall on the menu whether you eat low-carb or not. A soft, moist pumpkin filling sits between a buttery walnut crust and smooth cream cheese frosting - somewhere between a cake and a pie, so we split the difference and called it a bar. Finish with a sprinkle of nutmeg or crushed walnuts, pair with a keto pumpkin spice latte, and settle in.
Prep
15 min
Bake
1 hr
Yield
16
Calories
290

Directions

  1. Preheat oven to 350 F.

  2. In food processor, combine walnuts, melted butter, almond flour, and monk fruit sweetener. Blend the mixture until it is finely ground (it will look like brown sugar).

  3. Line the bottom of a greased 8x8 baking pan with the crust. Bake the crust in the oven for 15-20 minutes.

  4. While the crust is baking, combine all of the pumpkin filling ingredients in a large bowl and mix until smooth.

  5. Spread the pumpkin mixture across the crust and smooth out the top with a spatula. Bake for ~35-40 minutes or until a toothpick comes out clean when poked into the filling.

  6. Remove from the oven and let the bars cool entirely prior to frosting.

  7. Once the bars have cooled, frost, slice, and enjoy!

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