Gf Low Carb Pumpkin Bars
Indulge in the cozy flavors of fall with these gluten-free, low-carb pumpkin bars—perfect for satisfying your sweet tooth without the guilt! Made with nutrient-rich almond and coconut flours, these bars are delicately spiced with cinnamon, nutmeg, and ginger, and naturally sweetened with your favorite sugar substitute. Moist and fluffy thanks to real pumpkin puree and a touch of melted coconut oil, they make the perfect dessert or mid-day treat. For an extra layer of decadence, whip up the optional creamy frosting made with softened cream cheese and powdered erythritol. Ready in just 45 minutes and yielding 12 servings, these keto-friendly pumpkin bars are a must-try for fall gatherings or meal prep snacks!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 cup Pumpkin puree (unsweetened)
- 3 large Eggs
- 0.75 cup Granulated erythritol (or preferred sugar substitute)
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted)
- 4 ounces Cream cheese (softened, optional for frosting)
- 0.25 cup Powdered erythritol (optional for frosting)
- 0.5 teaspoon Vanilla extract (optional for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or grease it lightly.
In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a separate large mixing bowl, combine the pumpkin puree, eggs, granulated erythritol, vanilla extract, and coconut oil. Mix until well blended.
Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well incorporated.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the pumpkin bars to cool completely before slicing.
For optional cream cheese frosting, beat the softened cream cheese, powdered erythritol, and vanilla extract together until smooth. Spread it over the cooled pumpkin bars before slicing or serve it on the side.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.1 g | 242% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 226% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 313.2 g | 114% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 20.0 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 593 mg | 46% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
