Happy Fall, Y’all! Is there anything better than this time of year?! I love everything pumpkin, anyone else?! Ever since trying to eat predominantly grain-free and sugar-free, I’ve had to do a lot of experimenting in the kitchen. I was so happy to discover that making keto-friendly pumpkin pie bars is so easy! The 1 cup of pumpkin puree called for in this recipe is about half a can – so you can use the other half for another delicious pumpkin recipe!
Keto Pumpkin Pie Bars
1 cup pumpkin puree (I used organic from Trader Joes)
1/4 c coconut oil
2 oz Cream Cheese
2 large eggs
1 tsp vanilla extract
1 cup almond flour
2/3 c Swerve or Stevia (or sweetener of your choice)
1 tsp pumpkin pie spice
Dash of sea salt
Dash of cinnamon (optional)
Preheat oven to 350*
Melt together cream cheese and coconut oil until they mix easily. Combine all other liquid ingredients with this mixture and beat with a hand mixer until smooth. (I LOVE this mixer, it is my most used kitchen tool! And so affordable!)
Combine the dry ingredients in another bowl and then add wet and dry ingredients together. Beat again with hand mixer if necessary.
Line your baking dish with parchment paper, pour in mixture and bake for 20 – 30 minutes or until a toothpick comes out clean and the edges are golden.
They’re great straight out of the fridge topped with whipped cream or whipped coconut cream. Or heat up and enjoy with butter on top!