Pumpkins, pumpkins, pumpkins. I love everything pumpkin. I have held off on posting a lot of pumpkin recipes so far this season. Last week I was craving a good sweet pumpkin dessert. These Low Carb Pumpkin Bars with Cream Cheese Drizzle were born.
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Low Carb Pumpkin Bar Ingredients
Almond flour is a great low carb baking flour. These bars get their great texture from ultra fine Bob’s Red Mill Almond Flour, eggs and Libby’s Pumpkin. I like to make my own mixture of spices, but a tablespoon of pumpkin spice will work just as well.
We always have a bag of Pyure Stevia-Based Sweetener around the house for low carb baked goods. Erythritol and Stevia are not as prone to impacting blood sugar like Splenda or other sucralose, dextrose, or maltodextrin sweeteners can. If you use Pyure, note that 1 tsp of Pyure is as sweet as 2 tsp of sugar, so adjust the amount accordingly.
The Execution
These bars are so easy to whip up. In a medium bowl, combine the eggs, almond milk, pumpkin, Pyure, butter and vanilla. In a separate bowl combine all of the dry ingredients. Fold the wet ingredients in the dry, and pour into a 13 x 9. Bake for 25 minutes, and voila! Pumpkin bars.
The best things about this recipe – they are low carb, gluten-free, full of pumpkin, and are so easy to make. What’s your favorite pumpkin bar recipe?
Low Carb Pumpkin Bars with Cream Cheese Drizzle
Low Carb Pumpkin Bars have never tasted so good. The super moist and fall-flavored bars are vegetarian, gluten-free and so delicious.
Ingredients
Low Carb Pumpkin Bars
- 1 cup pumpkin canned
- 3 eggs
- 1/4 cup Pyure or other erythritol sweetener
- 6 tbsp butter
- 2 tbsp almond milk
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- 3 cups fine almond flour
- 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp clove
- 1/4 tsp allspice
Cream Cheese Drizzle
- 3 oz cream cheese
- 1 tsp Pyure
- 1 tsp almond milk
Instructions
Low Carb Pumpkin Bars
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Heat the oven to 350 degrees.
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In a medium bowl, combine the eggs, pumpkin, butter, almond milk, vanilla, and Pyure sweetener in a bowl.
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In a separate bowl combine all of the pumpkin bar dry ingredients. Fold the wet ingredients into the dry with a spatula.
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Pour the mixture into a 13x9 baking pan. Bake for 25 minutes, or until a fork comes out clean. Remove from the oven and cool completely.
Cream Cheese Drizzle
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To prepare the cream cheese drizzle, melt the cream cheese in the microwave for 15 seconds. Stir in the sweetener and almond milk until smooth. Drizzle over the cooled bars. Cut and serve.
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Store remaining bars in the fridge in an air-tight container for three to five days.
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