I made these today and it was delicious! Not sure how mine turned out with more carbs as I did use your exact recipe (just less sweetener), anyway well worth making and you’re correct they are sweet enough and I used less sweetener as I don’t tend to like things too sweet. If I ever decide to repeat it, I will definitely increase the Pumpkin Spice, the salt and the vanilla to see if that helps. She usually declines, because she avoids sweets and doesn’t really understand what I mean when I explain that mine are low carb. Can you use the powdered monk fruit allosule blend in the pumpkin bars or does it need to be granular? These are the BEST! They cooked for about 20ish minutes and were done. Thank you for sharing your recipe. After reading all the notes, I’ll have to try again. I’ll need to post it sometime in the fall! Success! You can try the monk fruit erythritol blend and see if that works better! Hi Christine, the erythritol is not metabolized by the body. What do you suggest? Much more like a cheesecake bar, rather than raw/uncooked, and to be fair I was hoping for a more brownie texture, so if you’re looking for a cheesecake bar, these hit the spot JUST right!!! Place all the dry ingredients (almond flour, baking powder, pumpkin spice, sweetener and pecans in a large bowl and mix to combine. Hi Ruth, Yes, you can! I’ve made them several times using 1/2 cup almond flour, 1/4 cup flax seed meal, and 1/4 cup psyllium husk. I was so excited about this recipe. Am I missing something? Separate the egg whites from the yolks. It is nearly IMPOSSIBLE to follow the recipes or even read a single line before the page distorts or rearranges. so happy I did . Can I use a powdered organic stevia leaf extract and how much. Hi Kristen, This is the correct method. Your house is going to smell amazing once these are in the oven. So most and tasty. Add the pumpkin cake mix and smooth off the top with a spatula or palate knife. Glad you loved the recipe. Separate the egg whites from the yolks. Thank you, Dahlia! I will be making this over and over again !! Also, mine didn’t rise at all. Whisk in the low carb sweetener and vanilla. I love butter. The grocery store here only has the brown and the icing sugar option? Any tips you have for that step would be helpful. They have a lovely cake-like texture, which works beautifully with the decadent cream cheese frosting. Hi, My full cake came out very very wet… What did I do wrong please? NOTE: For those of you thinking you curdled the cream cheese mixture. Which one is best to use or can I do 1/3 cup each? 10 – 15 seconds at a time. Thank you, Stephanie! . I thought I might have done something wrong the first time so tried it again. The frosting turned out yummy. For instance, I use Pyure sweetener because, to me, it’s not bitter until there’s too much. Let them cool for 4 hours before frosting. Will try it again and use a 9 X 9 pan as well. This was the best ever!!! It is a 2:1 sweetener (2c. I’m glad you liked them, Marilyn! If the sweetness is 1:1 with sugar then yes, use the same amount as listed in the recipe. Hi Dawn, The video is located in the recipe card. I’ve actually made two versions of pumpkin bar recipes in the past. Check the sweetener conversion calculator. Some chopped walnuts mixed in the cake or sprinkled on top might also add a delightful little crunch. I did double the recipe so I could put it in a 9 x 13 pan. I’m just wondering… has anyone figured out the WW points on This? This recipe is AMAZING!! Made these for the first time yesterday…so good! Hi Marelize, yes you can! I’ve made these before with no problem and they are super yummy, but this time it was giving me trouble! My daughter-in-law has an allergy to almonds. Hi Love, Thanks for your feedback on the website. Hi Kathy, a few things could have happened. Hi Cleny, Store them in the fridge. I tried with butter and it curdled with that too after microwaving 20 seconds. These have got to be the best pumpkin bars! 3 eggs 1/4 cup melted butter 1 cup pumpkin puree 1 tsp Vanilla Extract 1/4 cup Cream Cheese 1 tbsp pumpkin spice 1 cup almond flour 1/4 cup coconut flour 1/3 cup low carb sweetener (Erythritol, Swerve or Stevia 1 tsp baking powder I popped them in the freezer for a short time and then it was easy to frost them with the cream cheese frosting. Hi Leta, I don’t recommend using coconut flour in this recipe, it would be too dry. I will have to check that. Hubby isn’t doing keto and doesn’t particularly like pumpkin desserts but he really liked these. That one was made with almond butter, and more dense and fudgy, like brownies. The second version was more like pumpkin cake bars. In another bowl, stir together the almond flour, Besti, baking powder, pumpkin pie spice, and salt. Chop butter into chunks. These Pumpkin Bars with Cream Cheese frosting are AMAZING!!! I’m glad you like the taste, though. I have had to bake these 40 minutes every time. I’ve ruined things by using too much/little sweetener. I messed up on the sweetener in the frosting though and used regular erythritol so the frosting was grainy. I absolutely cannot get the coconut oil and cream cheese to mix together. Keto Cheese List + Carbs In Cheese, 5-Ingredient Sugar-free Nutella Bars (Low Carb, Paleo), Paleo Pecan Pie Bars (Low Carb, Gluten-free), The Best Sugar-free Low Carb Granola Bars Recipe - Kind Bar Copycat, The Best Low Carb Keto Cream Cheese Pancakes or Crepes Recipe. It may change the nutritional value slightly. Is the stevia what making it bitter? So delicious ☺. You will use the same amount as written in the recipe. I added walnuts to mine. I had to add 10 minutes for the finished product. I was so sad that she had to go! Thank you so much!! Serving size: 1 bar, or 1/16 of entire recipe. Hi Vera, that definitely sounds like something may be off with your oven. Holy moly! Hi Sarah, you might have overheated. Add the dry ingredients to the egg yolk mix and stir to combine.