Low Carb Frosted Pumpkin Bars

Low Carb Frosted Pumpkin Bars created by Johnsdeere

Low carbers can have their cake and eat it too! Cooking time includes chilling time.

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • In a mixing bowl, combine the first 6 ingredients.
  • Add the eggs, pumpkin, oil and water; mix well.
  • Spray a 11"x7"x2" baking pan with cooking spray.
  • Bake in pan at 350°F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
  • Cool.
  • For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
  • Frost and refrigerate for at least 15 minutes before cutting.
  • Refrigerate any leftovers.
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RECIPE MADE WITH LOVE BY

@Mercy
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@Mercy
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"Low carbers can have their cake and eat it too! Cooking time includes chilling time."
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  1. Paradisepop2
    Hello! I really loved the flavors of this bar! I encountered a problem, however, as they did not "set up" and were too pumpkin pie-like though I baked them for 40 minutes. I would like to try these again, but perhaps I should decrease/eliminate some of the water and/or oil. I would like to know which liquid would be best to cut back on - the oil or the water - and by how much? Thanks in advance for your help!
    Reply
  2. Rosann B.
    Hello, Can you tell me if I can make this recipe substituting the Almond Flour and Splenda with sugar and flour in the same measurements, or would the measurement be different? I love this recipe and my sister-in-law is asking me because she is not trying to watch carbs, and I raved about it! Thank you!
    Reply
  3. Rosann B.
    Made this two ways as I needed more than one. Made this recipe exactly as described and it was terrific. Then, I switched up the frosting, and instead of using the lemon rind I omitted it, frosted the bars and topped them with cinnamon sugar! Both were great! The one with cinnamon sugar was perfect as a festive dessert for Thanksgiving. Very pretty! Thanks so much for this great recipe! It's a hit...
    Reply
  4. KristytheDAWN
    These are REALLY good. I was pleasantly surprised - especially the next day after the bars cooled overnight. Yum! Thanks so much for sharing. When factoring in the almond flour, a serving of 15 yielded 163 calories and 9 carbs each (according to MyFitnessPal recipe calculator. Thanks again!
    Reply
  5. Andiidee
    My family loved this. We have been on a sugar-free, grain-free diet for a couple of months now and this recipe is a new favorite. I did not have pumpkin on hand, so used sweet potato puree and it was delicious. My nine-year-old suggested we try it with apple sauce next time; which sounds yummy, as well. For sweetener, I used 1/2 stevia and 1/2 xylitol and I used coconut oil. I love that it tastes like a dessert, but is healthy enough for my daughter to eat for breakfast. She preferred it without the cream cheese icing, but the rest of us liked the icing with some pecans on top. Thank you so much for posting.
    Reply
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