Low Carb Pumpkin Bars

Indulge in the cozy flavors of autumn with these irresistible Low Carb Pumpkin Bars—soft, moist, and bursting with warm spices like cinnamon and pumpkin pie spice. Made with a blend of almond and coconut flour, these gluten-free bars are naturally sweetened with granulated erythritol, making them the perfect keto-friendly treat. The generous use of unsweetened pumpkin puree ensures a rich, hearty texture without adding excess carbs. Ready in just 40 minutes, they’re an ideal dessert or snack option for anyone following a low-carb lifestyle. Serve them as is, or elevate them with a dollop of whipped cream and a sprinkle of cinnamon for a decadent, guilt-free indulgence. Perfect for fall gatherings, meal prep, or a cozy night in, these pumpkin bars are a sweet yet low-carb way to celebrate the season!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 16

Ingredients

• 1.5 cups almond flour
• 0.25 cups coconut flour
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 0.75 cups granulated erythritol
• 1 cup unsweetened canned pumpkin puree
• 0.5 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some hang over the sides for easy removal.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, salt, and granulated erythritol until well combined.

Step 3

In a separate bowl, combine the pumpkin puree, melted butter, eggs, and vanilla extract. Mix until the ingredients are thoroughly combined and smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir together until a thick, smooth batter forms.

Step 5

Transfer the batter into the prepared baking pan and spread it evenly with a spatula.

Step 6

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the bars comes out clean.

Step 7

Remove the pan from the oven and allow the pumpkin bars to cool completely in the pan on a wire rack.

Step 8

Once cooled, lift the bars out of the pan using the parchment paper overhang and cut into 16 even squares.

Step 9

Serve the pumpkin bars as is, or with a dollop of whipped cream or a sprinkle of cinnamon for added flavor. Store any leftovers in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(852.7g)

Amount per serving	% Daily Value*
Calories	2151.9

Total Fat 189.0g	0%
Saturated Fat 74.9g	0%
Polyunsaturated Fat g
Cholesterol 816.3mg	0%
Sodium 1301.5mg	0%
Total Carbohydrate 234.0g	0%
Dietary Fiber 36.2g	0%
Total Sugars 16.5g
Protein 59.5g	0%

Vitamin D 120IU	0%
Calcium 564.6mg	0%
Iron 13.7mg	0%
Potassium 981.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 8.3%

Carbs: 32.6%