Low Carb Pumpkin Pie Bars

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  • prep time

    prep time

    3 h 10 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    3 h 10 min

Low Carb Pumpkin Pie Bars

These pumpkin pie bars are the prefect treat for cold afternoons, served with hot coffee or as an after dinner sweet.

This recipe creates 5 generous dessert sized portions, however you could cut these into 10 squares for snacking, halving the carb count.

  • Net Carbs

    8 g

  • Fiber

    10.7 g

  • Total Carbs

    27 g

  • Protein

    16.2 g

  • Fats

    49.8 g

570 cals

Low Carb Pumpkin Pie Bars

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Pecans, Raw

    Pecans, Raw

    10 half

  • Almond Milk, Vanilla Or Other Flavors, Unsweetened

    Almond Milk, Vanilla Or Other Flavors, Unsweetened

    3 tablespoon

  • Cinnamon, Ground

    Cinnamon, Ground

    2 teaspoon

  • Coconut Oil

    Coconut Oil

    1-½ tablespoon

  • Ginger, Ground

    Ginger, Ground

    1 teaspoon

  • Almond Butter, Unsalted

    Almond Butter, Unsalted

    1 cup

  • Maple Flavored Syrup by Lakanto

    Maple Flavored Syrup by Lakanto

    1 tablespoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    1 tsp

  • Food Cupboard Home Baking Almonds Ground by Sainsbury's

    Food Cupboard Home Baking Almonds Ground by Sainsbury's

    3 ounce

  • Organic Pumpkin Puree By Pacific

    Organic Pumpkin Puree By Pacific

    3 tablespoon

  • Spices Nutmeg Ground

    Spices Nutmeg Ground

    ¼ tsp

  • Pecans, Raw

    Pecans, Raw

    10 half

  • Coconut Oil

    Coconut Oil

    1-½ tablespoon

Recipe Steps

steps 7

3 h 10 min

  • Step 1

    To prepare the base, add the ground almonds, ground pecans, erythritol, 1.5 tablespoons of melted coconut oil, 1 teaspoon of cinnamon and the salt to a mixing bowl. Stir well to combine.
    Step 1
  • Step 2

    Line a shallow 3 x 6 tray or dish with baking paper. Tip the base mixture into the lined dish and press down to create a firm and even layer. Transfer to the fridge to set whilst you prepare the topping.
    Step 2
  • Step 3

    Add the almond butter, pumpkin purée, coconut oil, syrup and remaining spices to a food processor. Blend together to combine.
    Step 3
  • Step 4

    Add the milk and blend again until smooth.
    Step 4
  • Step 5

    Spoon the topping mixture over the set base so that it is smooth and even.
    Step 5
  • Step 6

    Transfer to the fridge for a minimum of 2-3 hours to allow the topping to firm up.
  • Step 7

    Decorate with pecan halves and slice into 5 bars to serve.
    Step 7

Comments 1

  • Cbear144

    Cbear144 3 years ago

    I made this for myself for Thanksgiving. It was an excellent substitute for pumpkin pie. The crust worked out great (seemed too dry when I was making it but it turned out great). When I printed it, the ingredients were in a weird order, but otherwise this recipe was awesome