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.

Healthy Pumpkin Bars with Cream Cheese Frosting
Prep Time10 minsCook Time20 minsTotal Time30 minsDifficultyBeginnerYields1 Serving
Healthy Pumpkin Bars:
 1 cup Pumpkin Puree
 0.25 cup Coconut Oil
 2 Vegan Cream Cheese
 2 Large Eggs
 1 tsp Vanilla Extract
 1 cup Blanched Almond Flour
 0.67 cup Erythritol
 2 tsp Gluten-free Baking Powder
 1 tsp Pumpkin Pie Spice
 0.50 tsp Sea Salt
Cream Cheese Frosting:
 6 Dairy-free Cream Cheese
 0.50 cup Erythritol
 1 tsp Vanilla Extract
 1 tbsp Coconut 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.

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Recipe credit source: https://www.wholesomeyum.com/recipes/healthy-pumpkin-bars-with-cream-cheese-frosting/

Ingredients

Healthy Pumpkin Bars:
 1 cup Pumpkin Puree
 0.25 cup Coconut Oil
 2 Vegan Cream Cheese
 2 Large Eggs
 1 tsp Vanilla Extract
 1 cup Blanched Almond Flour
 0.67 cup Erythritol
 2 tsp Gluten-free Baking Powder
 1 tsp Pumpkin Pie Spice
 0.50 tsp Sea Salt
Cream Cheese Frosting:
 6 Dairy-free Cream Cheese
 0.50 cup Erythritol
 1 tsp Vanilla Extract
 1 tbsp Coconut 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.

Low Carb Healthy Pumpkin Bars with Dairy-Free Cream Cheese Frosting

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