Fall is the perfect excuse to indulge in sweet desserts laden with the perfect combination of aromatic spices like cinnamon, nutmeg and star anise. And of course, pumpkin! And this Keto Pumpkin Bars recipe is no exception.
Often, the second the air becomes chillier and the leaves start to turn, everyone also begins to crave pumpkin-flavoured everything.
But who’s complaining? Fall is the perfect excuse to indulge in sweet desserts laden with pumpkin and the perfect combination of aromatic spices like cinnamon, nutmeg and star anise. This keto pumpkin bars recipe is no exception.
With cinnamon and vanilla mixed with Fall’s best-selling product, the pumpkin, you will have yourself the perfect fireside snack or dessert that is as delicious as it is healthy.
This is What Spicy Pumpkin Dreams Are Made Of
Would you agree that fall is the absolute best season? Aside from the fact that it signals the coming Christmas holidays, it is the perfect excuse to indulge in pumpkin treats!
I’ve got to admit, though, pumpkin-flavored desserts are usually loaded with sugar along with the spices that flavor them. This pumpkin bars recipe is a healthier, keto version with the use of Monkfruit/Erythritol as an alternative sweetener. In short with this recipe, you will never have to miss out out on all things pumpkin, sweet and spicy just because you are on a keto-friendly diet.
Complete Seasonal Fall Flavors and More
Filled with your favorite fall flavors of pumpkin pie spice, cinnamon, and vanilla on a bed of pecans, these pumpkin bars definitely set the bar high. There’s more to this recipe than your usual pumpkin puree filling, though.
Adding cream cheese to the filling yields a completely different dessert – a plate of equally flavorful, yet incredibly decadent and indulgent Keto Pumpkin Cheesecake Bars. With just a quick add-on ingredient, you have got yourself two amazing options for your fall dessert, snack or even breakfast treat!
Notes:
- Adding pecans to the crust adds great flavor and texture, and compliments the pumpkin.
- When the bars are done baking, the pumpkin layer will be puffed up a bit. The center should be fully set before removing the pan from the oven.
- The bars should be cooled completely before they are cut. Using a small offset spatula works great to remove the squares easily from the pan.
Related Recipes
Keto Pumpkin Bread – Psyllium Husk Keto Bread
No Bake Coconut Keto County Bars
Keto Pumpkin Bar
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup finely chopped pecans
- 4 Tbsp salted butter melted
- 2 Tbsp Monkfruit/Erythritol sweetener
- ¼ tsp cinnamon
- 1 pinch salt
For the Pumpkin Filling:
- 1 x 15 oz. can pumpkin puree
- ¾ cup heavy cream
- ½ cup Monkfruit/Erythritol sweetener
- 4 eggs slightly beaten
- 3 Tbsp coconut flour
- 1 ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla
- ¼ tsp salt
Garnish:
- whipped cream
- chopped pecans
Instructions
To Prepare the Crust:
- Preheat oven to 350 F (180 C).
- Spray or lightly grease a 9 x 9-inch (23 x 23 cm) pan and line the bottom with parchment paper to make it easy to remove the bars.
- In a small bowl, mix the almond flour with the pecans, butter, sweetener, cinnamon, and salt until well-combined. Firmly press the crust mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes or until light golden brown around the edges. Remove and set aside.
To Prepare the Pumpkin Filling:
- In a bowl, whisk the pumpkin puree with the cream, sweetener, eggs, coconut flour, pumpkin pie spice, cinnamon, vanilla and salt until combined. Pour the prepared filling over the crust and bake for 40-45 minutes or until set. The center should not be jiggly. Remove from oven and let cool completely in pan before removing or slicing.
- Once cool, cut into 16 pieces. Serve topped with whipped cream and chopped pecans if desired.
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Tips & Notes:
- Adding pecans to the crust adds great flavor and texture, and compliments the pumpkin.
- When the bars are done baking, the pumpkin layer will be puffed up a bit. The center should be fully set before removing the pan from the oven.
- The bars should be cooled completely before they are cut. Using a small offset spatula works great to remove the squares easily from the pan.
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JIm Chapman says
Hi Aaron,
do you have an option for using fresh pumpkin?
FatForWeightLoss says
Hi Jim. Steamed fresh pumpkin will be the same.
CatalÃn says
The metric button doesn’t work…
FatForWeightLoss says
Looks like its working for me? Maybe try again.