Keto Pumpkin Pie Bars

Keto Pumpkin Pie Bars

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Fathead Pumpkin Pie Bars Gluten Free & Keto Pumpkin Pie Bars
Fathead Pumpkin Pie Bars Gluten Free & Keto Pumpkin Pie Bars from www.pinterest.com

Are you looking for a tasty and healthy treat that won’t ruin your keto diet? Look no further than these keto pumpkin pie bars! Made with natural, low-carb ingredients, they’re the perfect way to satisfy your sweet tooth without compromising your health goals. And the best part? They’re incredibly easy to make, so you can whip up a batch in no time!

Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup erythritol
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, cinnamon, nutmeg, ginger, and salt.
  3. Add the pumpkin puree, melted coconut oil, eggs, and vanilla extract, and mix well.
  4. Pour the mixture into a greased 8×8 inch baking dish.
  5. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
  6. Let cool for 10-15 minutes before slicing into bars.
  7. Serve and enjoy!
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Nutritional Information:

Each serving of these keto pumpkin pie bars contains:

  • Calories: 125
  • Net Carbs: 3g
  • Protein: 4g
  • Fat: 11g

Cooking Time:

These keto pumpkin pie bars take approximately 30 minutes to prepare and bake.

Equipment:

  • Large mixing bowl
  • Measuring cups and spoons
  • 8×8 inch baking dish
  • Oven

Serving Suggestions:

These keto pumpkin pie bars are delicious on their own or served with a dollop of whipped cream. They’re perfect for a fall-themed dessert or as a snack any time of day.

Variations:

If you’re feeling creative, try adding some chopped nuts or dark chocolate chips to the batter. You could also experiment with different spices, like allspice or cloves, to give the bars a unique flavor.

Substitutions:

If you don’t have erythritol on hand, you could use another keto-friendly sweetener like stevia or monk fruit extract. And if you’re not a fan of coconut flour, you could try using almond flour instead.

Storage:

These keto pumpkin pie bars can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well, so you could make a batch ahead of time and thaw them out as needed.

Tips:

  • Make sure to let the bars cool for at least 10-15 minutes before slicing, as they’ll be more firm and easier to cut.
  • For a more decadent treat, try topping the bars with a keto-friendly cream cheese frosting.
  • If you’re not a fan of pumpkin, you could try using mashed sweet potato or butternut squash instead.

Notes:

These keto pumpkin pie bars are gluten-free, dairy-free, and paleo-friendly, making them a great option for those with food sensitivities or allergies.

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Frequently Asked Questions:

Can I use pumpkin pie spice instead of individual spices?

Yes, you can substitute 1 tsp of pumpkin pie spice for the cinnamon, nutmeg, and ginger called for in the recipe.

Can I use canned pumpkin instead of pumpkin puree?

Yes, canned pumpkin will work just as well in this recipe.

Can I use butter instead of coconut oil?

Yes, melted butter can be used as a substitute for coconut oil.

These keto pumpkin pie bars are a delicious and healthy way to indulge your sweet tooth. They’re packed with flavor and natural ingredients, and are quick and easy to make. So why not give them a try and see for yourself how tasty and satisfying they can be?

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