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Fathead Pumpkin Pie Bars

November 20, 2018 by officially gluten free 4 Comments

Fathead Pumpkin Pie Bars

These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars can be Whipped up in Under 1/2 an Hour. They’re Just Tasty as Traditional Pumpkin Pie but Take A Lot Less Effort to Make. They’re So Delicious, Even Your Non Keto Dinner Guests Will Ask For the Recipe!

Fathead Pumpkin Pie Bars

How to MAKE Fathead Pumpkin Pie Bars

To make these delicious Fathead Pumpkin Pie Bars, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Then, remove from the heat and stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture.

Then mix until well combined. Next, melt the butter then grease the sides and bottom of a square baking pan. Press 2/3 of the dough into the bottom and up the slightly up the sides of your pan. (only an inch or two up) Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin. Mix 1/2 Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.

Fathead Pumpkin Pie Bars

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Fathead Pumpkin Pie Bars

Fathead Pumpkin Pie Bars

These Fathead Pumpkin Pie Bars are So Easy To Make and They Taste Amazing!!!! Fathead Dough is Much Easier to Make Than Pie Crust and Tastes Just as Good. Have You Tried it Yet?  If Not, You’ve Been Missing Out! It’s Awesome!!! It’s a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust , Fathead Sour Cream and Chive Crackers or can be used to Make These Tasty Keto Pumpkin Cinnamon Rolls. They’re the Perfect Low Carb Sweet Treat for Pumpkin Season.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Fathead Pumpkin Pie Bars

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Fathead Pumpkin Pie Bars. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Fathead Pumpkin Pie Bars

“These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars can be Whipped up in Under 1/2 an Hour. They’re Just Tasty as Traditional Pumpkin Pie but Take A Lot Less Effort to Make. They’re So Delicious, Even Your Non Keto Dinner Guests Will Ask For the Recipe!”

Ingredients

For the Pumpkin Filling: 

1 1/2 Cup Canned Pumpkin

1 Egg

3 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener  (I used this one) 

1 Tsp Cinnamon

For The Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

2 Tbsp Sweetener  (divided)

1 Tsp Cinnamon

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tbsp Butter (to grease the pan)

Directions 

1. Pre Heat oven to 375 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Mix until well combined.

2. Melt the butter then use it  to grease the sides and bottom of a square baking pan. Press 2/3 of the dough into the bottom and slightly up the sides of your pan. (only an inch or two up) Using a piece of parchment paper or plastic wrap on top, makes it easier to press it out.

3. In a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin mixture. Mix 1/2 Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.

This Recipe Makes 9 Fathead Pumpkin Pie Bars.

Fathead Pumpkin Pie Bars

Recipe Notes:

– Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

– Serve with Low Carb Whipped Cream.

 

Nutritional Info

1 Batch of Fathead Pumpkin Pie Bars = 9 Servings

 1 Serving / 1 Bar =

197  Cal | 13.9 g Fat | 8.1 Carbs  g | 3 g Fibre | 2.3 g Sugar | 11 g Protein

5.1 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Fathead Pumpkin Pie Bars

Other Keto Friendly/Low Carb  Recipes:

If you Love this Keto Fathead Pumpkin Pie Bar Recipe, check out some of my other Keto Friendly Recipes Here:

  • Keto Chicken Quesadilla 
  • Low Carb Cheesy Tuna Melts 
  • Dill Pickle Fat Bombs 
  • Chicken Bacon Ranch Cheese Wraps 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Fathead Pumpkin Pie Bars

 

Fathead Pumpkin Pie Bars
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars are Made with a Delicious Low Carb Fathead Dough.
Author: Lyndsay Baker
Recipe type: Keto Pumkin Dessert
Cuisine: American
Serves: 9 Bars
Ingredients
  • For the Pumpkin Filling:
  • 1½ Cup Canned Pumpkin
  • 1 Egg
  • 3 Tbsp Heavy Whipping Cream
  • 2 Tbsp Sweetener
  • (I used this one)
  • 1 Tsp Cinnamon
  • For The Dough:
  • 2 Cups Mozzarella Cheese, Shredded
  • 3 Tbsp Cream Cheese
  • 2 Eggs
  • ½ Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 2 Tbsp Sweetener (divided)
  • 1 Tsp Cinnamon
  • 1 Tsp Baking Powder
  • ½ Tsp Xanthan Gum (optional)
  • 1 Tsp Butter (to grease the pan)
Instructions
  1. Pre Heat oven to 375 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Mix until well combined.
  2. Melt the butter then use it to grease the sides and bottom of a square baking pan. Press ⅔ of the dough into the bottom and slightly up the sides of your pan. (only an inch or two up) Using a piece of parchment paper or plastic wrap on top, makes it easier to press it out.
  3. In a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin mixture. Mix ½ Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.
  4. Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
3.5.3251

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Filed Under: Gluten Free, Recipes Tagged With: cinnamon, Desserts, easy, Gluten Free, keto, low carb, pumpkin, recipe, recipes, Thanksgiving, wheat free

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Comments

  1. Arianne Garraghty

    November 21, 2018 at 6:37 am

    Hi, Thank you for the excellent delicous recipe, It is nice to find nice recipes like this one on your food blog. I enjoy baking scones and treats for my Nan in winter and ice cream in lovely hot summer days.

    Reply
    • officially gluten free

      November 21, 2018 at 1:14 pm

      You’re very welcome Arianne!

      Reply
  2. Vanessa

    August 25, 2019 at 8:01 am

    What can I use instead of coconut? I’m allergic to anything and everything that deals with coconut.

    Reply
    • officially gluten free

      August 25, 2019 at 9:29 am

      Hi Vanessa, I would use almond flour instead.
      Lyndsay

      Reply

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