3 Ingredient No Bake Pumpkin Bars (Keto, low carb)
Easy pumpkin bars that are super moist and don't require any cooking or baking.
Ingredients
- 8 oz pumpkin puree
- 4 tbsp powdered erythritol
- 1/2 cup coconut flour
- pumpkin pie spice, optional, see notes
Frosting
- 1/2 cup powdered erythritol
- 1/4 cup heavy cream, see notes for substitutions
- water, as needed to thin out frosting
Instructions
- Line an 8 inch by 4 inch loaf pan with parchment paper.
- In a large bowl, add pumpkin and powdered erythritol. Mix until evenly and completely combined. Taste and add more sweetener if desired. If using pumpkin pie spice, add it at this time also.
- Stir in cocout flour until your batter becomes very thick, like a very moist cake. You may need a little more coconut flour to reach your desired consistency. Spread batter into prepared pan, pressing down to compact the batter.
- To make the frosting, add powdered erythritol and heavy cream to a small bowl and whisk until evenly combined. Add a little water at a time until frosting reaches desired thickness.
- Spread frosting across surface of pumpkin bars. Place loaf pan into the fridge for about 1 hour or until pumpkin bars firm up enough to slice.
- Slice pumpkin bars with a sharp knife. Store any uneaten bars in the fridge.
Notes
- If you want the bars to taste like pure pumpkin, then don't add any spice. If you want them to taste like pumpkin pie bars, add 1/2-1 tsp of pumpkin pie spice or a blend of cinnamon, nutmeg, ground cloves and ground ginger.
- I made a very basic white frosting for these bars. If you want to add more flavor to the frosting you can add a splash of vanilla or a dash of pumpkin pie spice or cinnamon.
- You can make the frosting with milk (soy, almond, coconut, or oat milk will also work) instead of heavy cream but I prefer the heavy cream as it makes the icing tastes richer and it makes it thicker. If you are using milk you will need less of it, so I recommend adding it in 1 tbsp at a time and mixing in between.
- Pumpkin bars are often served with cream cheese icing. If you prefer cream cheese icing, I have a low carb cream cheese icing recipe here.
- You must use powdered erythritol for the bars and the frosting. Granular sweetener will not melt into the pumpkin bars. I used Anthony's Confectioner's powdered erythritol*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition is calculated without the frosting since not all the frosting is used.
Serving: 1bar, Calories: 41kcal, Carbohydrates: 11g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 17mg, Fiber: 3g, Sugar: 1g, sugar alcohol: 5g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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