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KETO PUMPKIN BARS

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KETO PUMPKIN BARS
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Prep Time: 10 mins | Cook Time: 30 mins | Additional Time: 10 mins | Total Time: 50 mins | Yield: 32 Servings

I love this recipe so much! These heavenly treats will surely make your day extra special! Oh, man, you are so in for a treat!

Ingredients:

Cake Layer:

5 Eggs, beaten

1 c extra virgin olive oil

1 c Lakanto golden monk fruit sweetener

1 c pumpkin puree

2 c almond flour

1 tsp baking soda

1 tsp baking powder

½ tsp Pink Himalayan sea salt

(optional) 1 tsp pumpkin pie spice – I’ve heard many people like to add pumpkin spice for a little extra pumpkin kick!

Greasing agent of choice

Frosting:

16 oz cream cheese, softened

8 tbsp butter, softened

1 c powdered Lakanto golden monk fruit sweetener

1 tsp vanilla extract

1/2 tsp almond extract

10 drops liquid stevia

1-2 tbsp unsweetened almond milk

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in an 18×13-inch baking sheet.

For the Cake Layer:

Step 1: Add the eggs, monk fruit, olive oil, and pumpkin puree into a large mixing bowl. Beat until well blended.

Step 2: In another mixing bowl, add the baking soda, baking powder, salt, and almond flour. Whisk until well combined.

Step 3: Transfer the flour mixture into the egg mixture and beat again until well combined.

Step 4: Transfer the batter into the prepared baking sheet and spread it evenly.

Step 5: Place it inside the preheated oven and bake for 30 minutes or until done.

For the Frosting:

Step 1: In a mixing bowl, add all the ingredients for the frosting aside from the almond milk. Mix until well combined.

Step 2: Spread the frosting over the warm cake.

Step 3: Place it inside the fridge to chill.

Step 4: Serve and enjoy!

Nutrition Facts:

Amount Per Serving: CALORIES: 180 | TOTAL FAT: 18g | SATURATED FAT: 8g | TRANS FAT: 0g | UNSATURATED FAT: 10g | CHOLESTEROL: 59mg | SODIUM: 159mg | CARBOHYDRATES: 2g | FIBER: 0g | SUGAR: 2g | PROTEIN: 2g

KETO PUMPKIN BARS

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cake Layer:
  • 5 Eggs, beaten
  • 1 c extra virgin olive oil
  • 1 c Lakanto golden monk fruit sweetener
  • 1 c pumpkin puree
  • 2 c almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp Pink Himalayan sea salt
  • (optional) 1 tsp pumpkin pie spice – I’ve heard many people like to add pumpkin spice for a little extra pumpkin kick!
  • Greasing agent of choice
  • Frosting:
  • 16 oz cream cheese, softened
  • 8 tbsp butter, softened
  • 1 c powdered Lakanto golden monk fruit sweetener
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 10 drops liquid stevia
  • 1-2 tbsp unsweetened almond milk
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Instructions

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in an 18×13-inch baking sheet.

For the Cake Layer:

Step 1: Add the eggs, monk fruit, olive oil, and pumpkin puree into a large mixing bowl. Beat until well blended.

Step 2: In another mixing bowl, add the baking soda, baking powder, salt, and almond flour. Whisk until well combined.

Step 3: Transfer the flour mixture into the egg mixture and beat again until well combined.

Step 4: Transfer the batter into the prepared baking sheet and spread it evenly.

Step 5: Place it inside the preheated oven and bake for 30 minutes or until done.

For the Frosting:

Step 1: In a mixing bowl, add all the ingredients for the frosting aside from the almond milk. Mix until well combined.

Step 2: Spread the frosting over the warm cake.

Step 3: Place it inside the fridge to chill.

Step 4: Serve and enjoy!

Notes

Nutrition Facts: Amount Per Serving: CALORIES: 180 | TOTAL FAT: 18g | SATURATED FAT: 8g | TRANS FAT: 0g | UNSATURATED FAT: 10g | CHOLESTEROL: 59mg | SODIUM: 159mg | CARBOHYDRATES: 2g | FIBER: 0g | SUGAR: 2g | PROTEIN: 2g