These Gluten-Free Keto Pumpkin Bars are a fantastic treat for anyone following a low-carb or gluten-free diet. They are delicious, easy to make, and packed with the autumn flavors we all love. Using pumpkin puree not only gives these bars a rich taste but also adds nutrients. They are sweetened with erythritol, making them safe for those watching their sugar intake. Enjoy these bars without any guilt!
how to make Gluten-Free Keto Pumpkin Bars
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup pumpkin puree
- 3/4 cup erythritol or other keto sweetener
- 4 large eggs
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, pumpkin spice, and salt.
- In another bowl, whisk the eggs, pumpkin puree, melted coconut oil, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until well combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting into bars and serving.
how to serve Gluten-Free Keto Pumpkin Bars
These Pumpkin Bars are great on their own, but you can enhance the experience by serving them with a dollop of whipped cream or a sprinkle of cinnamon. They make a wonderful dessert or a sweet snack throughout the day.
how to store Gluten-Free Keto Pumpkin Bars
To keep your Pumpkin Bars fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they will last up to a week. You can also freeze them for up to 2 months. Just make sure to wrap them tightly!
tips to make Gluten-Free Keto Pumpkin Bars
- Ensure your pumpkin puree is not sweetened; use plain canned or freshly made pumpkin.
- You can add chopped nuts or chocolate chips for extra texture if you like.
- For a richer flavor, try using a sugar-free chocolate drizzle on top once they are cooled.
variation
If you’re looking for a different flavor, consider adding a teaspoon of almond extract or a pinch of nutmeg for a unique twist. You can also make these bars into muffins by pouring the batter into a muffin tin and adjusting the baking time to around 20 minutes.
FAQs
Can I use regular flour instead of almond and coconut flour?
No, using regular flour will not keep this recipe gluten-free or keto-friendly. It’s best to stick with the recommended flours for the desired results.
How do I know when the pumpkin bars are done?
You can check by inserting a toothpick into the center. If it comes out clean, the bars are ready.
Can I use a different sweetener?
Yes, you can use other keto-friendly sweeteners, such as monk fruit or stevia. Just make sure to check the conversion rates for sweetness.
Gluten-Free Keto Pumpkin Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, pumpkin spice, and salt.
- In another bowl, whisk the eggs, pumpkin puree, melted coconut oil, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until well combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting into bars and serving.
Notes
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]