Keto Dark Chocolate Pumpkin Bars
The other day I was leaving for work and opened the front door and a little piece of fall slapped me right in the face. This was a very welcomed slap as I am currently counting down the days until I can wear my fall sweaters and boots. As soon as September 1st rolls around I turn into the crazy “Pumpkin Spice Lady” on a mission to eat, create and surround myself with all things pumpkin.
My fall decor is placed neatly in every nook of our home along with a delicious pumpkin candle burning in the background. The only thing missing from this very fall equation is a pumpkin treat. Don’t you worry, “The Crazy Pumpkin Spice Lady” saved the day and is making all your fall dreams come true with this creamy and divine Keto Chocolate Pumpkin Pie Bars.
There is no way around it any more. The summer extravaganza is over. There’s no more sleeping in, floating about in tie-dyed dresses and cracking open chilled bottles of white at wine o’Clock (a time that can be surprisingly early in the day).
But here’s the good news. Real life does not need to be devoid of holiday spirit.
Yes, you might have no choice but to get up at 6.30 and get stuck into work. The kids need to go to school on time and wine o’Clock clearly has to move to a realistic hour.
The rest, friends, is up to us. Why not carry some light-heartedness into the everyday? Let’s have some fun, let’s treat ourselves, let’s create little special moments of joy that make us smile.
Ingredients
Instructions
My fall decor is placed neatly in every nook of our home along with a delicious pumpkin candle burning in the background. The only thing missing from this very fall equation is a pumpkin treat. Don’t you worry, “The Crazy Pumpkin Spice Lady” saved the day and is making all your fall dreams come true with this creamy and divine Keto Chocolate Pumpkin Pie Bars.
There is no way around it any more. The summer extravaganza is over. There’s no more sleeping in, floating about in tie-dyed dresses and cracking open chilled bottles of white at wine o’Clock (a time that can be surprisingly early in the day).
But here’s the good news. Real life does not need to be devoid of holiday spirit.
Yes, you might have no choice but to get up at 6.30 and get stuck into work. The kids need to go to school on time and wine o’Clock clearly has to move to a realistic hour.
The rest, friends, is up to us. Why not carry some light-heartedness into the everyday? Let’s have some fun, let’s treat ourselves, let’s create little special moments of joy that make us smile.
Ingredients
- 1 cup flaked coconut
- 1/2 cup sliced almonds
- 1 cup raw shelled pumpkin seeds
- 1 cup almond flour
- 1/2 cup Swerve Sweetener
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/2 cup melted coconut oil
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 325F and grease a 9x9 square baking pan.
- In a food processor, combine the coconut, almonds and pumpkin seeds. Pulse until the mixture resembles dry oats. Transfer to a large bowl.
- Add the almond flour, sweetener, baking powder, pie spice and salt and mix well. Stir in the pumpkin puree, eggs, oil and vanilla extract until well combined. Stir in the chocolate chips.
- Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until the edges are golden brown and the top is firm to the touch. Remove and let cool.
