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Keto Pumpkin Bars

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! 

Course Dessert
Cuisine American
Keyword keto pumpkin bars, keto pumpkin pie bars, low carb desserts
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 squares
Calories 167 kcal
Author Kelly

Ingredients

For the crust

  • 1/3 cup ghee or refined coconut oil softened
  • 3 tbsp yacon syrup OR Lakanto Sugar-free maple syrup, or preferred liquid sweetener
  • 1 tsp vanilla
  • 2 cups superfine almond flour
  • 3 tbsp coconut flour

For the Filling

  • 15 oz can pumpkin puree not pumpkin pie filling
  • 1/2 cup canned coconut cream or use the thick part of full-fat canned coconut milk
  • 3 tbsp Lakanto Sugar-free maple syrup or preferred liquid sweetener
  • 1/4 cup golden monk fruit sweetener or preferred brown sugar substitute
  • 1 tsp vanilla extract
  • 1/4 tsp fine grain sea salt
  • 2 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 2 large eggs room temperature

For the Topping

  • coconut whipped cream
  • pumpkin pie spice

Instructions

  1. Preheat the oven to 350°F and line an 8×8 pan with parchment paper, leaving a slight overhang. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Bake: Pour the filling over the crust and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes, or until it’s set and the filling no longer jiggles.
  6. Let Cool & Chill: Remove your bars from the oven and allow them to cool completely at room temperature before covering them with plastic wrap and transferring them to the fridge for 6-8 hours, or overnight.
  7. Cut, Add Topping & Serve: Once cool, cut into 12 even bars and top each bar with piped whipped cream or a dollop of coconut cream sprinkled with a little bit of pumpkin pie spice.
Nutrition Facts
Keto Pumpkin Bars
Amount Per Serving (1 bar)
Calories 167 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Total Carbohydrates 3g 1%
Dietary Fiber 3g 12%
Sugars 3g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.