Low Carb Pumpkin Bars
Indulge in the cozy flavors of fall with these Low Carb Pumpkin Bars, a delightful treat that's both guilt-free and irresistibly delicious! Made with almond and coconut flour, these grain-free bars are infused with aromatic pumpkin pie spice and cinnamon, offering a perfectly moist and flavorful bite every time. Sweetened with granulated erythritol and packed with nutritious pumpkin puree, these bars are ideal for keto and gluten-free diets while satisfying all your autumn cravings. Quick to prepare and bake in just 25 minutes, they make the ultimate seasonal dessert or snack. Serve them plain, or pair with a dollop of whipped cream for an extra touch of decadence! Whether you're hosting a gathering or enjoying some quiet time at home, these pumpkin bars are sure to become a favorite.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cups granulated erythritol
- 1 cup unsweetened canned pumpkin puree
- 0.5 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some hang over the sides for easy removal.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, salt, and granulated erythritol until well combined.
In a separate bowl, combine the pumpkin puree, melted butter, eggs, and vanilla extract. Mix until the ingredients are thoroughly combined and smooth.
Pour the wet ingredients into the dry ingredients and stir together until a thick, smooth batter forms.
Transfer the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the bars comes out clean.
Remove the pan from the oven and allow the pumpkin bars to cool completely in the pan on a wire rack.
Once cooled, lift the bars out of the pan using the parchment paper overhang and cut into 16 even squares.
Serve the pumpkin bars as is, or with a dollop of whipped cream or a sprinkle of cinnamon for added flavor. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 16.5 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 565 mg | 43% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 981 mg | 21% | |
*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.
