Keto Pumpkin Bars

These keto pumpkin bars are a healthy no bake dessert using just 5 ingredients! Made using real pumpkin and naturally sweetened, they take less than 10 minutes to come together!

It’s no secret that keto pumpkin desserts are some of my favorites. We’ve made a keto pumpkin pie and some keto pumpkin bread. With fall in full swing, we also love making low carb pumpkin bars.

Now, these bars may look incredibly fancy but I promise you, they are SO easy to make and literally take five minutes to put together.

Table of Contents

1. Why this recipe works
2. Ingredients needed
3. How to make keto pumpkin bars
4. Tips to make the best recipe
5. Storage instructions
6. More low carb pumpkin desserts to try
7. Frequently Asked Questions
8. Keto Pumpkin Bars (Recipe Card)

Why this recipe works

• No oil, grains, or dairy are needed, but you’d never tell.
• The texture is thick, soft, fudgy, and stable at room temperature. The bars are pleasantly sweet and full of pumpkin flavor, and you won’t taste the coconut at all!
• The secret to these delicious bars is to use homemade pumpkin puree. It’s so fresh and flavorful you don’t need to add any spices to it whatsoever!

Ingredients needed

As mentioned earlier, you’ll need just five simple ingredients to make these pumpkin bars. Here is what you’ll need:

• Pumpkin puree– Unsweetened pumpkin puree, not pumpkin pie filling. I used homemade pumpkin puree, but canned pumpkin works in a pinch- Just be sure it has no added sugar or salt. 
• Almond butter– Smooth and drippy almond butter. You can also use peanut butter or another nut or seed spread, like sunflower seed butter or tahini. 
• Coconut flour– This holds the pumpkin layer together and keeps the base thick and doughy. 
• Keto maple syrup– Adds sweetness and also bars, but also holds the bars together. Do yourself a favor and make a batch of homemade keto maple syrup.
• Sugar free chocolate– To add the chocolate layer on top. Use either keto chocolate chips or even dairy free frosting.

How to make keto pumpkin bars

Once you prep your pan and bowl, whipping up these low carb bars are a breeze!

1. Make the pumpkin mixture: Start by microwaving your syrup and almond butter until warm, then whisk together until combined. Add your pumpkin puree and coconut flour and mix well until a thick dough remains.
2. Let them set: Transfer the batter into a lined 8 x 8-inch pan and spread out evenly. Place in the freezer.
3. Add the chocolate: Melt the chocolate, pour over the pumpkin bars, and refrigerate them until firm. 

Tips to make the best recipe

• If your coconut flour has clumps or sticks together, shake it out or sift it well first.
• The chocolate is completely optional. If you aren’t a fan of the pumpkin and chocolate combination, you can omit it completely or add a cream cheese frosting instead.
• Feel free to add some mix-ins to the pumpkin mixture like chopped nuts and seeds or coconut flakes.

Storage instructions

To store: These bars will keep at room temperature, covered, for up to 1 week. They are best stored in the refrigerator, in a sealable container, for up to 4 weeks. 

To freeze: Place leftover bars in a ziplock bag and store them in the freezer for up to 6 months. 

More low carb pumpkin desserts to try

• Pumpkin pie
• Muffins
• Pumpkin bread
• Fudge
• Cheesecake

Frequently Asked Questions