Low Carb Healthy Pumpkin Bars with Dairy-Free Cream Cheese Frosting
An easy to prepare, gluten-free, low-carb Pumpkin Bar recipe made with canned pumpkin & dairy-free cream cheese frosting. Takes just 10 minutes to prepare.
1tbspCoconut Cream (optional, for easier frosting)
1
Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
2
Using a bowl in the microwave or a double boiler on the stove, melt together the dairy-free cream cheese and coconut oil, until you can stir them together easily.
3
In a large bowl, combine the pumpkin puree, melted coconut oil/dairy-free cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
4
In another bowl, stir together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
5
Add the dry flour mixture to the wet ingredients. Beat with the hand mixer at low speed, until just combined.
6
Transfer the batter to the lined baking pan and smooth the top. Bake for 20-30 minutes, until an inserted toothpick comes out clean. Cool completely.
7
To make the frosting, use a hand mixer to beat together the dairy-free cream cheese, sweetener, and vanilla, until smooth. (You can thin it out with a little milk or cream if you'd like.) Let the bars cool completely before adding the frosting and cutting.
1tbspCoconut Cream (optional, for easier frosting)
Directions
1
Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
2
Using a bowl in the microwave or a double boiler on the stove, melt together the dairy-free cream cheese and coconut oil, until you can stir them together easily.
3
In a large bowl, combine the pumpkin puree, melted coconut oil/dairy-free cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
4
In another bowl, stir together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
5
Add the dry flour mixture to the wet ingredients. Beat with the hand mixer at low speed, until just combined.
6
Transfer the batter to the lined baking pan and smooth the top. Bake for 20-30 minutes, until an inserted toothpick comes out clean. Cool completely.
7
To make the frosting, use a hand mixer to beat together the dairy-free cream cheese, sweetener, and vanilla, until smooth. (You can thin it out with a little milk or cream if you'd like.) Let the bars cool completely before adding the frosting and cutting.
Notes
Low Carb Healthy Pumpkin Bars with Dairy-Free Cream Cheese Frosting
