Keto Pumpkin Bars
Keto Pumpkin Bars are the perfect fall treat that embodies all the cozy flavors of the season while keeping you true to your low-carb lifestyle. Made with wholesome ingredients like pumpkin puree and almond flour, these bars are moist, tasty, and a delightful way to satisfy your pumpkin spice cravings. Whether you’re hosting a family gathering or simply treating yourself, these bars are sure to impress. Plus, they can be whipped up easily, making them ideal for a last-minute dessert.
Reasons to try it
What makes Keto Pumpkin Bars stand out? For starters, they are incredibly easy to make, which is a game-changer for busy weeknights or festive occasions. You can have a batch ready in under an hour, making it a perfect treat for unexpected guests or cozy movie nights. These bars are not just delicious but also guilt-free, catering to those on a ketogenic or low-carb diet.
"These pumpkin bars were a hit at our family gathering! They taste just like fall, and I didn’t even miss the sugary options. Highly recommended!"
How this recipe comes together
Creating these Keto Pumpkin Bars is a straightforward process that combines the joy of baking with minimal fuss. You’ll begin by mixing your wet ingredients separately from your dry ones. Once both mixtures are ready, they’ll be combined and poured into a greased baking dish before hitting the oven. After baking, you can top them off with a creamy frosting for an extra touch of indulgence.
What you’ll need
To make these scrumptious Keto Pumpkin Bars, gather the following ingredients:
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or your preferred sweetener
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 4 oz cream cheese
- 1/4 cup unsweetened whipped cream (optional for frosting)
Feel free to adjust the sweetness by experimenting with different sweeteners, or swap almond flour for sunflower seed flour for a nut-free version.
Directions to follow
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In one bowl, whisk together the pumpkin puree, eggs, almond milk, and vanilla extract until smooth.
- In another bowl, mix the almond flour, coconut flour, erythritol, baking powder, pumpkin spice, and salt.
- Gradually fold the wet ingredients into the dry mixture, stirring gently until just combined. Avoid over-mixing.
- Pour the batter into your prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely.
- For the frosting, beat the cream cheese until smooth. If you’re using whipped cream, gently fold it in until combined.
- Spread the cream cheese frosting over the cooled bars. Slice into squares and enjoy!
Best ways to enjoy it
These Keto Pumpkin Bars are delightful on their own, but you can elevate the experience by serving them with a warm cup of coffee or tea. They also pair wonderfully with a scoop of low-carb vanilla ice cream for a decadent touch. If you’re feeling extra festive, consider topping them with crushed nuts or a sprinkle of cinnamon to enhance their flavor.
How to store
To keep your Keto Pumpkin Bars fresh, store them in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them. Just ensure they are wrapped tightly to avoid freezer burn and can last for up to three months. When you’re ready to enjoy them again, thaw in the refrigerator overnight and serve chilled or warmed.
Helpful cooking tips
- For the best texture, make sure your eggs and almond milk are at room temperature before mixing.
- If you’re short on time, feel free to skip the frosting for a quicker treat.
- To avoid over-mixing, gently fold the ingredients until just combined; a few lumps are okay!
Creative twists
Looking to switch things up? You can add mix-ins like chopped walnuts or sugar-free chocolate chips for an extra layer of flavor. For a spiced-up variation, try incorporating a tablespoon of unsweetened cocoa powder for a chocolate pumpkin bar that maintains its keto-friendly status.
Your questions answered
What is the prep time for Keto Pumpkin Bars?
The total prep time is about 15 minutes, with an additional 25-30 minutes for baking.
Can I substitute other sweeteners for erythritol?
Absolutely! Other low-carb sweeteners like monk fruit or stevia can also be used, but you may need to adjust the quantity based on the sweetness level.
How do I know when the bars are done baking?
Insert a toothpick in the center; if it comes out clean, your bars are ready to cool. If there’s batter on the toothpick, give them a few more minutes in the oven.
Keto Pumpkin Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In one bowl, whisk together the pumpkin puree, eggs, almond milk, and vanilla extract until smooth.
- In another bowl, mix the almond flour, coconut flour, erythritol, baking powder, pumpkin spice, and salt.
- Gradually fold the wet ingredients into the dry mixture, stirring gently until just combined. Avoid over-mixing.
- Pour the batter into your prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely.
- For the frosting, beat the cream cheese until smooth. If using whipped cream, gently fold it in until combined.
- Spread the cream cheese frosting over the cooled bars. Slice into squares and enjoy!
