These Keto Pumpkin Bars are easy to make with a low carb almond flour crust, sugar-free pumpkin filling and a dairy-free whipped topping. They have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best low carb dessert for fall!
Preheat the oven to 350°F and line an 8×8 pan with parchment paper, leaving a slight overhang. Set aside.
In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until the dough forms and comes together.
Press the dough into the bottom of the lined pan and bake for 11-13 minutes, or until golden. Remove from the oven and allow to cool slightly.
In a large bowl, beat the eggs, then whisk in the pumpkin puree, coconut cream, sweeteners, vanilla, pumpkin pie spice and cinnamon and mix until well combined and smooth. Alternatively, blend the ingredients in a food processor or blender until smooth.