Keto Chocolate Chip Pumpkin Bars

These Keto Chocolate Chip Pumpkin Bars were a hit at Thanksgiving! Most of my family is eating Keto, but even those who don’t follow a ketogenic way of eating thought these were great. I think the trick was the sweetener. Erythritol based sweeteners like Swerve have a cooling effect that my kids can often detect in baked goods. For this recipe I decided to try Monkfruit instead and it went totally undetected! I’m calling that a win!

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Keto Chocolate Chip Pumpkin Bars

2 Cups Pumpkin Puree

1/2 Cup Coconut Oil

4 Oz Cream Cheese

4 Large Eggs

2 Teaspoons Vanilla Extract (make your own Vanilla with this recipe here)

2 Cups Finely ground Almond Flour

2/3 C Golden Monkfruit Sweetener

1/3 C White Monkfruit Sweetener

2 Teaspoons Pumpkin Pie Spice

1 Teaspoon Sea Salt

4 Teaspoons Aluminum Free Baking Powder

2/3 Cup Lily’s Chocolate Chips

Keto Cream Cheese Frosting

8 oz Cream Cheese (softened)

1/2 Cup Powdered Swerve or Powdered Monkfruit

1 Tablespoon Vanilla Extract (make your own Vanilla with this recipe here)

1-2 Tablespoons Cream or Almond Milk

Pumpkin Bar Directions

Preheat oven to 350 degrees F. Line a 9×13 cake pan with parchment paper.
In a small pot, melt coconut oil and cream cheese on low.
Mix until combined.
In a mixing bowl combine cream cheese mixture, eggs, and vanilla.
Mix with an electric mixer until combined.
In a different mixing bowl, combine remaining dry ingredients.
Add dry and wet ingredients and stir in chocolate chips.
Pour pumpkin mix into the parchment lined 9×13 cake pan.
Bake for 30-40 minutes or until a toothpick comes clean. Bake for additional 5 minutes if needed.

Frosting Directions

Once done, let pumpkin bars cool completely.
Using a mixer, combine softened cream cheese, powdered sweetener, vanilla and cream/almond milk.
Spread cream cheese frosting over the top, using a knife or spatula.
Cut into squares or rectangles and serve!

Printable Chocolate Chip Pumpkin Recipe Card:

Keto Chocolate Chip Pumpkin Bars

2019-11-30 01:02:45

Serves 25

These keto chocolate chip pumpkin bars are a delicious low carb, keto version of a favorite fall dessert your whole family will love.

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Prep Time

10 min

Total Time

40 min

Prep Time

10 min

Total Time

40 min

Ingredients

Keto Chocolate Chip Pumpkin Bars
2 Cups Pumpkin Puree
1/2 Cup Coconut Oil
4 Oz Cream Cheese
4 Large Eggs
2 Teaspoons Vanilla Extract (make your own Vanilla with this recipe here)
2 Cups Finely ground Almond Flour
2/3 C Golden Monkfruit Sweetener
1/3 C White Monkfruit Sweetener
2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Sea Salt
4 Teaspoons Aluminum Free Baking Powder
2/3 Cup Lily's Chocolate Chips
Keto Cream Cheese Frosting
8 oz Cream Cheese (softened)
1/2 Cup Powdered Swerve or Powdered Monkfruit
1 Tablespoon Vanilla Extract (make your own Vanilla with this recipe here)
1-2 Tablespoons Cream or Almond Milk

Instructions

Preheat oven to 350 degrees F. Line a 9x13 cake pan with parchment paper
In a small pot, melt coconut oil and cream cheese on low.
Mix until combined.
In a mixing bowl combine cream cheese mixture, eggs, and vanilla.
Mix with an electric mixer until combined.
In a different mixing bowl, combine remaining dry ingredients.
Add dry and wet ingredients and stir in chocolate chips.
Pour pumpkin mix into the parchment lined cake pan.
Bake for 30-40 minutes or until a toothpick comes clean. Bake for additional 5 minutes if needed.
Once done, let pumpkin bars cool completely.
Using a mixer, combine softened cream cheese, powdered sweetener, vanilla and cream/almond milk.
Once the bars have cooled off, spread cream cheese frosting over the top.
Cut into squares or rectangles and serve!