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Keto Pumpkin Bar - Soft, Spiced, And Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Almond flour (2 cups) – fine blanched almond flour works best for texture.
  • Coconut flour (2 tablespoons) – helps set the crumb and absorb moisture.
  • Pumpkin puree (1 cup) – use pure pumpkin, not pumpkin pie filling.
  • Granulated erythritol or allulose (2/3 cup) – adjust to taste.
  • Eggs (3 large) – room temperature for better mixing.
  • Butter (1/2 cup, melted) – or coconut oil for dairy-free.
  • Vanilla extract (2 teaspoons) – adds depth.
  • Baking powder (1 1/2 teaspoons) – for lift.
  • Ground cinnamon (2 teaspoons)
  • Ground ginger (1/2 teaspoon)
  • Ground nutmeg (1/4 teaspoon)
  • Salt (1/4 teaspoon)
  • Optional frosting: cream cheese (6 ounces, softened), butter (2 tablespoons, softened), powdered erythritol or allulose (1/3–1/2 cup), vanilla (1 teaspoon), pinch of salt, and a splash of heavy cream as needed.

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt until well combined and lump-free.
  3. Whisk wet ingredients: In another bowl, whisk pumpkin puree, eggs, melted butter, vanilla, and granulated sweetener until smooth. Make sure the butter isn’t hot so it doesn’t scramble the eggs.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula until a thick batter forms. It will be thicker than standard cake batter—that’s normal.
  5. Spread and smooth: Transfer batter to the prepared pan. Smooth the top with a spatula for even baking.
  6. Bake: Bake for 22–28 minutes, until the edges are set and a toothpick in the center comes out with just a few moist crumbs. Do not overbake.
  7. Cool: Let the bars cool in the pan for 15 minutes, then lift them out with the parchment. Cool fully before frosting or slicing to keep them tender.
  8. Optional frosting: Beat cream cheese and butter until fluffy. Add powdered sweetener, vanilla, and a pinch of salt. Mix until smooth, adding a splash of cream for spreadable consistency. Frost the cooled bars.
  9. Slice and serve: Cut into 12 squares for snack-size bars, or smaller pieces for bite-size treats.