Cool, refreshing fall days are upon us, and that can only mean one thing...PUMPKIN! Yes, it’s time to make these incredible Keto Pumpkin Bars. They are one of the most delicious treats you’ll ever taste and filled with lots of pumpkin and fall flavors.
Put crust ingredients in a food processor. Pulse until crumbs form. Dump into a 9 x 13 baking dish. Press out into a thin bottom crust. Bake for 10 minutes.
Next, put the crumb topping ingredients in the food processor. Pulse until crumbs form. Put the crumbs into a spare bowl and put it in the fridge until needed.
Meanwhile, put the pumpkin filling ingredients in the food processor (no need to wash the bowl). Process until smooth.
Remove the crust from the oven. Pour on the pumpkin filling. Bake for 20 minutes.
Scatter on the crumb topping. Bake for an additional 20-25 minutes until the center only jiggles slightly. You may need to cover the top with foil for the last ten minutes so the crumbs don't burn. Store in the refrigerator.
Notes
Nutrition: this recipe makes 18 bars. The nutrition facts are for 1 serving which is 1 bar. There are 3 NET carbs per serving.Coconut Flour: make sure to measure the coconut flour correctly. You only need a small amount in the crust and crumb topping. 1.5 teaspoons in each.Dairy-Free: sub in coconut oil for the butter in the crust and crumb topping and sub in coconut cream for the heavy cream in the filling.To Store: refrigerate the pumpkin bars for the best results. They will last 3-4 days in the fridge. To Freeze: cut the bars and wrap each one in plastic wrap. Put all the bars inside of a food storage container. Grab out as many as you need and defrost in the fridge until you are ready to eat. Notes on Sweeteners: