• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

You only need 10 minutes prep to make these moist yet fluffy sugar free pumpkin bars. They have a lovely cake-like texture, which works beautifully with the decadent cream cheese frosting.
Prep Time
10 mins
Cook Time
25 mins
Cooling time
15 mins
Total Time
50 mins
Course
Dessert
Cuisine
American, British
Servings
12
Calories
411 kcal

INGREDIENTS

1x
2x
3x
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3.5 cups / 350g almond flour
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2 tsp baking powder
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3 tsp pumpkin pie spice or mixed spice
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1/3 cup / 40g powdered erythritol (So Nourished)
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6 tbsp chopped pecans 45g
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5 large eggs room temperature
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5 tbsp butter melted, room temperature (plus a little for greasing)
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2 tsp sugar free vanilla extract
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1 tsp apple cider vinegar
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110 ml / scant 1/2 cup / almond milk unsweetened, room temperature
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1 cup / 250g pumpkin puree
Cream cheese frosting
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4.4 oz / 125 g / 1/2 cup unsalted butter room temperature
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8.8 oz / 250g cream cheese room temperature
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120 g / 3/4 cup powdered erythritol
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1 teaspoon sugar free vanilla extract
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INSTRUCTIONS

Preheat the oven to 350F / 180C / 160 fan.
Place all the dry ingredients (almond flour, baking powder, pumpkin spice, sweetener and pecans in a large bowl and mix to combine.
Add the dry ingredients to the egg yolk mix and stir to combine. Fold through the egg whites but careful not to over beat so they don’t deflate.
Line a non stick 10 x 8 inch baking tray with greaseproof paper and oil the paper with coconut oil, olive oil, butter or ghee. Add the pumpkin cake mix and smooth off the top with a spatula or palate knife.
Bake for 25 – 30 minutes until you can insert and remove a toothpick without any crumbs sticking. While the pumpkin bars are cooking, make the cream cheese frosting.
Remove from the oven and allow to fully cool before icing.
CREAM CHEESE FROSTING
Chop butter into chunks. Whip the butter and cream cheese together using an electric whisk until thick. Whisk in the low carb sweetener and vanilla. Place in fridge for 10 – 15 minutes to stiffen up.
Spread the frosting on top of the bars, sprinkle with a light dusting of pumpkin spice mix, slice and serve.
Net carbs: 5.6g per generous slice
Storage: Airtight container in the refrigerator for up to 5 days, bring to room temperature before serving
NUTRITION
Calories: 411kcal
Protein: 11.1g
Fat: 39.3g
Fiber: 3.9g
Sugar: 3.6g