healthy pumpkin bars with cream cheese frosting

These healthy pumpkin bars with cream cheese frosting were a hit around here! I got my favorite compliment from the kids, “these don’t taste healthy”. It’s a deliciously pumpkin-spiced, moist cake with sweet, rich cream cheese frosting. You’ll be tasting “Fall”!

These are perfectly sweetened with erythritol. With less than 3g of sugar, I can enjoy one without spiraling out of control.

how do you make pumpkin bars?

These bars use blanched almond flour vs. white flour for the base. This gives you the benefit of high protein and nutrients but low in carbs. Almond flour is also better for keeping your blood sugar in check so it’s a sustained source of energy. Much better than the highs and lows of processed flour!

To sweeten, I used a erythritol sweetener (Swerve) which also doesn’t change blood sugar.
2 for 2! Boom!

cream cheese frosting for pumpkin bars

This frosting is out of this world. A little cream cheese (you can use low fat), powdered erythritol (I used Swerve confectioners), vanilla and a bit of greek yogurt. The greek yogurt helps thin it out a bit. Almond milk would work too.

Recipe adapted slightly from Wholesome yum.

If you enjoy these pumpkin bars, be sure to check out our light carrot cake cupcakes or cinnamon crumb cake!

share the deliciousness!

If you made this recipe or have any questions, please comment below!
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