Pumpkin Bars with Cream Cheese Frosting

These keto pumpkin cupcakes are a true fall classic, transformed into a low-carb version! The moist, fluffy cake, rich with the aroma of pumpkin and fall spices, pairs perfectly with the velvety, thick frosting made from whipped butter and cream cheese. An incredibly easy-to-make dessert that will bring coziness and a festive mood to your home—without all the extra sugar!

Pantry Staples

Almond FlourGreat in recipes and baking Supports Keto and Paleo Lifestyles Finely sifted and made with high qualKeto Sweetener (Granulated)I use this allulose sweetener in my baking and it tastes and bakes like sugar.Keto Sweetener (Powdered)Want to keep it sweet and low-cal? This monk fruit sweetener is your answer!

Tools We Use

8 x 8-Inch Square Baking PanBaking made easy with these square cake pans. Perfect for toaster ovens and easy to store.OvenClassic electric convection oven — used for all recipes in the appHand mixerThis hand mixer has six speeds, so I can mix just about anything! It even comes with a storage bin for the beaters.Mixing bowlThis clear bowl is perfect for mixing up my favorite recipes.SpatulaThis spatula is a kitchen must-have! So easy to handle and clean.Parchment paperUnbleached parchment paper is a must-have for all your baking and cooking needs!

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