Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Low Carb Healthy Pumpkin Bars

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


A delicious low carb carb-healthy pumpkin Bar to try out

I wanted to try something ‘cakey’ that I’m allowed, so I decided on Low Carb Healthy Pumpkin Bars Cream Cheese Frosting. I had visitors for coffee and apologized for not having ‘real’ cake but they assured me it was lovely and didn’t taste like ‘diet’ cake.

Ingredients for Low-Carb Healthy Pumpkin Bars:

  1. 1 cup pumpkin puree
  2. ¼ cup Coconut oil
  3. 2 oz Cream cheese
  4. 2 large Egg
  5. 1 tsp Vanilla extract
  6. 1 cup Almond Flour
  7. 2/3 cup Erythritol sweetener blend
  8. 2 tsp baking powder
  9. 1 tsp Pumpkin pie spice
  10. ½ tsp Sea salt

Cream Cheese Frosting

  1. 6 oz Cream cheese (softened, cubed)
  2. ½ cup Powdered Erythritol
  3. 1 tsp Vanilla extract
  4. 1 tbsp Heavy cream (for easier frosting)

Method:

  • Preheat the oven to 180˚C.
  • Line a 9×9 in (23×23 cm) baking pan with parchment paper.
  • Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil until you can stir them together easily.
  • In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs, and vanilla.
  • Beat with a hand mixer at medium speed, until smooth.
  • In another bowl, stir together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
  • Add the dry flour mixture to the wet ingredients.
  • Beat with the hand mixer at low speed, until just combined.
  • 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.

To make the frosting:

  • Use a hand mixer to beat together the 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 frosting and cutting.

Prepared, tried, and tested Melanie Kramar

Thanks for dropping in and checking out the recipes and what’s on offer.

If you whip up this delightful recipe, drop me a line, rate it, and don’t forget to tag me on @_esmesalon on Instagram. I will be looking for your amazing recreations, and I can’t get enough of those mouthwatering pics!

And guess what? If you’re looking for a fantastic tried-and-true recipe book, swing by the shop and feast on our collection of excellent Recipe eBooks. They make for a perfect treat for yourself or a food-loving friend!

We happily share our awesome recipes and are excited to sprinkle some love by sharing our posts at these awesome Linkup Parties.

Copyright © 2024 esmesalon.com – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment