#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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.

570 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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 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 3

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

Add the milk and blend again until smooth.
Step 5

Spoon the topping mixture over the set base so that it is smooth and even.
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.

Cbear144 4 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

3

Ingredients