Gluten-Free Keto Pumpkin Pie Bars

a healthy alternative that will satisfy everyone's pumpkin pie craving
gluten free keto pumpkin pie bars

© DepositPhotos / voltan1

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!


  • 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


  1. Preheat oven to 350°F. In a large mixing bowl, combine almond and coconut flours and spices. Set aside.
  2. 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.
  3. In a separate mixing bowl, combine eggs and pumpkin purée, then add coconut oil mixture, stirring until smooth and creamy.
  4. 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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