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