Chocolate Keto Pumpkin Pie Bars
What's not to love – chocolate + pumpkin pie = best of both worlds! Recipe courtesy of Maggie Huynh.
Ingredients
Crust
- 0.5cupalmond flour
- 3Tbsp.powdered sweetener
- 2Tbsp.ground cinnamon
- 4Tbsp.unsalted buttermelted
- NaNkosher salt
Pie
- 1canpumpkin puree15 oz
- 2eggs
- 0.5cupheavy cream
- 0.25cuppowdered sweetener
- 2Tbsp.brown erythritol blend
- 1servingChocolate Keto Chow(or 1 scoop)
- 1tsp.pumpkin spice seasoning
- 0.5tsp.ground cinnamon
- NaNkosher salt
- 0.25cuppecanschopped
Instructions
- Preheat oven to 350°F and grease a 8×8 brownie pan.
- Combine all of the ingredients for the crust, and press it down into your brownie pan, then set aside.
- In a mixing bowl, add in your pumpkin puree and Keto Chow, then mix together.
- Add in the rest of the ingredients and mix until smooth.
- Pour into your brownie pan and top with some chopped pecans.
- Bake for 30-35 minutes, until the center isn't jiggly. Let cool, then place in the refrigerator to set, or eat warm.
Notes
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Nutrition
Serving: 1pieceCalories: 185.2kcalCarbohydrates: 19.3gProtein: 6.5gFat: 16.6gSaturated Fat: 7.1gPolyunsaturated Fat: 1.96gMonounsaturated Fat: 6.36gTrans Fat: 0.37gCholesterol: 71.28mgSodium: 144mgPotassium: 287.81mgFiber: 2.82gSugar: 1.18gVitamin A: 172.35IUVitamin C: 13.62mgCalcium: 135.44mgIron: 1.05mgSugar Alcohol: 14.35gNet Carbs: 2g