Are you looking for a tasty and healthy dessert to satisfy your sweet tooth? Look no further than these keto pumpkin bars with pecan crust! Not only are they delicious, but they’re also low-carb and packed with nutrients. Plus, they’re easy to make and perfect for any fall occasion.
Ingredients
- 1 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup erythritol (or other keto-friendly sweetener)
- 1/4 cup melted butter
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine almond flour, chopped pecans, erythritol, and melted butter. Mix well and press into an 8×8 inch baking dish to form the crust.
- Bake for 10 minutes, then remove from oven and let cool.
- In a separate mixing bowl, whisk together pumpkin puree, heavy cream, eggs, vanilla extract, pumpkin pie spice, and salt.
- Pour pumpkin mixture over the cooled crust and spread evenly.
- Bake for 25-30 minutes, or until the filling is set.
- Let cool, then slice into bars and serve.
Nutritional Information
Per serving:
- Calories: 166
- Fat: 15g
- Protein: 4g
- Net Carbs: 3g
- Fiber: 2g
Cooking Time
Total time: 45 minutes (including 10 minutes of prep time)
Equipment
- Mixing bowls
- Whisk
- 8×8 inch baking dish
Serving Suggestions
These keto pumpkin bars with pecan crust are delicious on their own, but you can also serve them with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.
Variations
If you’re feeling adventurous, you can experiment with different types of nuts for the crust, or add some chopped nuts to the pumpkin filling for added crunch.
Substitutions
If you don’t have erythritol on hand, you can use another keto-friendly sweetener like stevia or monk fruit. And if you’re not a fan of pecans, you can use another type of nut or omit them altogether.
Storage
Store these keto pumpkin bars with pecan crust in an airtight container in the refrigerator for up to a week.
Tips
- Make sure to let the crust cool before pouring in the pumpkin filling, or it may become soggy.
- For a smoother texture, you can blend the pumpkin puree in a food processor before mixing with the other ingredients.
- If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and allspice.
Notes
These keto pumpkin bars with pecan crust are a great way to indulge in a fall treat without derailing your diet. They’re also a good source of healthy fats and fiber, making them a satisfying and nutritious snack.
Frequently Asked Questions
Can I use canned pumpkin instead of pumpkin puree? Yes, canned pumpkin will work just as well in this recipe.
Can I use a different type of flour instead of almond flour? You can try using coconut flour or another low-carb flour, but the texture and flavor may be different.
Can I freeze these keto pumpkin bars? Yes, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.
Final Thoughts
These keto pumpkin bars with pecan crust are a delicious and healthy way to enjoy the flavors of fall. They’re easy to make, packed with nutrients, and perfect for satisfying your sweet tooth without derailing your diet. So why not give them a try and see for yourself?