Made with low carb, grain-free flours and monk fruit sweetener, these are a delicious, low-sugar, healthy fall treat. Feel free to change out the monk fruit sugar with organic cane sugar or coconut sugar if you’re not following a keto diet.
Gluten-free Keto Pumpkin Pie Bars
Pair this recipe with Brown Rice Risotto, Vegan Sundried Tomato and Walnut Pesto and Maple Cinnamon Hemp Milk for a fabulous fall get-together!
Ingredients
- 2 c almond flour
- 2 tbsp coconut flour
- 1/3 c coconut oil
- 4 tbsp monk fruit sugar
- 1 c pumpkin purée
- 2 eggs
- ½ tsp nutmeg
- 2 tsp cinnamon
- 1 tsp vanilla
- ½ tsp flaked sea salt
- 2 tbsp pumpkin seeds
Instructions
- Preheat oven to 350°F. In a large mixing bowl, combine almond and coconut flours and spices. Set aside.
- In a small saucepan, gently melt the coconut oil over low heat. Add monk fruit sugar and stir until mostly dissolved. Remove from heat and add vanilla.
- In a separate mixing bowl, combine eggs and pumpkin purée, then add coconut oil mixture, stirring until smooth and creamy.
- Add wet ingredients to the dry ingredients and mix well. Spread batter evenly into a parchment paper-lined 8” x 8” square baking pan, sprinkle with pumpkin seeds and flaky sea salt, and bake for 40 minutes, or until set. Store in refrigerator for up to 5 days.
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