These keto pumpkin bars are soft, warmly spiced, and topped with a smooth cream cheese frosting. They make a delicious low-carb dessert for fall or anytime you want a pumpkin treat.
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, salt, and granulated sweetener.
In a separate large bowl, whisk the eggs, pumpkin puree, melted coconut oil or butter, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir until fully combined. Let the batter sit for 2 to 3 minutes to thicken.
Spread the batter evenly into the prepared pan.
Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean.
Cool the bars completely in the pan before frosting.
To make the frosting, beat the cream cheese and butter together until smooth and creamy. Add the powdered erythritol and vanilla extract, then beat until fluffy. Add heavy cream 1 tablespoon at a time if needed to reach a spreadable consistency.
Spread the frosting evenly over the cooled bars.
Slice into squares and serve chilled or at room temperature.
Notes
For the best texture, let the bars cool completely before frosting. Store covered in the refrigerator for up to 5 days. Heavy cream can be adjusted a little at a time to make the frosting easier to spread.