Low Carb Pumpkin Bars with Cream Cheese Drizzle

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. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24


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


Low Carb Pumpkin Bars

  1. Heat the oven to 350 degrees. 

  2. In a medium bowl, combine the eggs, pumpkin, butter, almond milk, vanilla, and Pyure sweetener in a bowl. 

  3. In a separate bowl combine all of the pumpkin bar dry ingredients. Fold the wet ingredients into the dry with a spatula. 

  4. 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

  1. 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. 

  2. Store remaining bars in the fridge in an air-tight container for three to five days.