Pumpkin Bars with Cream Cheese Frosting

Pumpkin bars slathered with a cream cheese frosting are a delicious cake baked with coconut flour.  A low carb and gluten free cake that will have you reaching for another.

This pumpkin bar recipe yields such a moist sponge you would never guess that you are eating a healthier alternative.  The pumpkin spices give the sponge a delicious warmth and the pumpkin an additional sweetness.

The first time I made these pumpkin bars I tasted one and then packed them up to take to the staff at my vets to eat.  The car wheels spun in the driveway as I pulled away quickly.  I would not have trusted myself alone in the house with a whole batch of these and had to get them out of the house!

The second batch stayed in the house as the Chief Taster is now back.  The temptation for me to eat them all has now disappeared.  It’s now a battle for the last piece so order in the kitchen has been restored.


  • Cake
  • 1/2 Cup (56g) Coconut Flour
  • 1/2 Cup (113g) Butter, unsalted Melted
  • 1/2 Cup (56) Xylitol/Low carb sweetener
  • 1/2 Cup (122g) Pumpkin puree
  • 5 Eggs
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Pumpkin spice
  • 1 teaspoon Vanilla extract
  • Filling
  • 6 oz (168g) Cream cheese softened
  • 3 oz (84g) Butter, unsalted softened
  • 1/2 teaspoon Vanilla extract
  • 1/4 cup (28g) Xylitol/Low carb sweetener


  1. Preheat the oven to 200C/400F degrees.
  2. Blend together the butter, eggs, xylitol and vanilla.
  3. Add the pumpkin puree, coconut flour, baking powder, pumpkin spice and salt. Whisk until there are no lumps and it is a smooth batter.
  4. Pour into a parchment paper lined baking tin. I use a 8 inch square tin.
  5. ...................................

for full instruction please see : divaliciousrecipes.com

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