Keto with Kimberly

Makes 8 servings. Macros per serving: 344 calories, 4 net grams of carbs, 10 grams of protein, 38 grams of fat.

Ingredients for the Keto Pumpkin Spice Bars

2.5 cups almond flour

3/4 cup sugar-free granulated sweetener (I use Swerve Granular)

1 tsp. of baking soda

1/4 tsp. of kosher salt

1 tsp. of pumpkin spice

2 Eggs

1 cup of pure pumpkin puree

Directions for the Keto Pumpkin Spice Bars:

Preheat your oven to 350F then spray cooking spray or line a metal or glass 8 by 8 inch pan with parchment paper.

In a large mixing bowl, combine the almond flour, sweetener, baking soda, salt, and pumpkin pie spice with an electric mixer. Mix in the eggs and pumpkin puree until all ingredients are fully combined.

Spread your pumpkin mixture into an even layer in the cake pan then bake for about 25 minutes or until a toothpick or fork comes out clean in the center.

While the pumpkin bars are cooling completely, it is time to make the keto cream cheese frosting.

Ingredients for the Keto Cream Cheese Frosting

1/2 cup of butter, softened

4 ounces of cream cheese, softened

1 cup of sugar-free powdered sweetener (I use Swerve

1 teaspoon of pure vanilla extract or one tbsp. of Jordan’s Naturally Sweetened Vanilla Bean Skinny Syrup (Here is my affiliate link and a discount code for you to use for any of Jordan’s Skinny Mixes: https://bit.ly/3GmHDTP and Code: KIMGASURAS08)

1 tsp. of heavy cream if needed

Directions for the Keto Cream Cheese Frosting

In a large mixing bowl, cream together the butter and cream cheese until the mixture is smooth. Mix in the powdered sweetener until fully combined, followed by the vanilla extract or vanilla bean Skinny Syrup. If your icing is too thick, add in a dash or two of heavy cream then stir until smooth.

Spread the icing in an even layer on the pumpkin bars and cut into 8 slices. Serve now or keep in the fridge for up to four days. You can also freeze these delicious pumpkin spice bars for up to three months. Enjoy!