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Pumpkin Bars with Cream Cheese Frosting and Bacon Maple Bits

Recipe Courtesy of Tina VanDenHeuvel-Cook

You can follow Tina on Instagram @madebetterforyou


Maple Bacon Topping

2 tbsp. maple syrup (I like Lakanto brand)

1 tsp. butter

4 strips cooked bacon, cut into bits

Cream Cheese Frosting

8 oz. softened cream cheese

4 tbsp. softened butter

3/4 cup Swerve confectioners sweetener

2 tsp. heavy cream

2 tsp. vanilla

Pumpkin Bars

5 eggs

3/4 cup coconut oil, melted

1 cup canned pumpkin puree

3/4 cups Swerve brown sweetener

2 cups almond flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp. pumpkin pie spice

3/4 tsp. Himalayan pink salt


Maple Bacon Bits

• In a small skillet over medium heat, add maple syrup and butter.

• When butter has melted, add bacon bits and cook until bacon has absorbed most of the syrup, about 4 minutes.

• Remove bacon from the pan onto a small plate and set aside to cool completely.

Cream Cheese Frosting

• In a medium bowl add cream cheese, butter, sweetener, heavy cream and vanilla. Using a hand mixer or stand mixer, mix ingredients until fully combined. Set frosting aside.

Pumpkin Bars

• Preheat oven to 350˚F. In a medium bowl, add eggs, coconut oil (coconut oil may be warm but not hot, as you don't want the eggs to scramble by adding the oil), pumpkin and brown sugar. Using a hand mixer or stand mixer, combine all the ingredients until smooth. Set aside.

• In another medium bowl, combine almond flour, baking soda, baking powder, pumpkin pie spice and salt. Stir together and make sure you get all the clumps out.

• Add the dry ingredients to the wet ingredients and mix well with a spatula until fully combined.

• Line a 9x13 pan with parchment paper to prevent the bars from sticking to the pan. Pour the batter into the pan. Bake for 30 minutes. Let cool completely on the counter.

• Spread the frosting evenly over the bars and sprinkle bacon bits over the frosting. Enjoy!

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