Cooked - Keto Pumpkin Bars

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Keto Pumpkin Bars

16.0

½ cup pumpkin puree

2 tablespoons avocado oil

¼ cup granulated sugar-free sweetener (we used Lakanto or Swerve)

2 eggs (room temperature)

1 teaspoon gluten-free vanilla

1 ¼ cups almond flour (make sure to spoon the almond flour into the measuring cup then level it.)

1 ½ teaspoons pumpkin pie spice

½ teaspoon salt

1 teaspoon baking soda

8 oz cream cheese (room temperature)

½ cup powdered sweetener

1 teaspoon vanilla extract

Preheat oven to 350°F (180°C). Grease an 8″X 8″ baking pan; set aside.
Add pumpkin, oil, sweetener, eggs, and vanilla to a medium mixing bowl. Mix until combined.
Add almond flour, pumpkin spice, salt, and baking soda. Mix until well combined.
Pour batter into your prepared 8"X 8" pan.
Bake for 25 - 30 minutes or until the top starts to darken and the center is set (always start with the lowest time).
Enjoy plain or frost with keto cream cheese frosting. For the frosting: mix the cream cheese until it is smooth. Add in the powdered sweetener and vanilla, and mix until well incorporated.
Store in an airtight container in the refrigerator for up to 5 days.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 25m

Created 103 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...