Keto Pumpkin Slice
Indulge in a guilt-free fall favorite with this luscious Keto Pumpkin Slice, the perfect low-carb dessert or snack for pumpkin lovers. Bursting with warm spices like cinnamon, nutmeg, and ginger, and naturally sweetened with erythritol, this recipe delivers all the cozy flavors of autumn without the sugar crash. Made with nutrient-rich almond flour and creamy pumpkin puree, these slices are delightfully moist, fluffy, and keto-friendly. With optional chopped pecans for added crunch, this easy, one-bowl recipe takes just 15 minutes of prep and bakes to golden perfection in under 30 minutes. Perfect for meal prepping or holiday gatherings, these pumpkin bars are a satisfying treat that’s both gluten-free and low-carb.
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Ingredients
- 2 cups almond flour
- 1 cup pumpkin puree
- 3 eggs
- 0.5 cup unsalted butter
- 0.75 cup erythritol (granulated sweetener)
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup chopped pecans (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides to easily lift the slice out once it's baked.
Step 2
In a large mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well to ensure even distribution of ingredients.
Step 3
In a separate bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, gently fold in the chopped pecans.
Step 5
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Step 6
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Remove from oven and allow to cool in the baking dish for about 10 minutes. Then, use the parchment paper to lift the slice out and transfer it to a wire rack to cool completely.
Step 8
Once cooled, cut into 12 squares and enjoy your keto pumpkin slice. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
| Serving size | (892.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2286.0 |
| Total Fat 205.7g | 0% |
| Saturated Fat 45.2g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 686.9mg | 0% |
| Sodium 1293.6mg | 0% |
| Total Carbohydrate 253.9g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 18.0g | |
| Protein 69.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 653.8mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 974.1mg | 0% |
Source of Calories