Keto Pumpkin Bars are the ultimate, low-carb pumpkin dessert. They’re secretly healthy and only require nine ingredients. Enjoy these keto pumpkin bars plain, or topped with your favorite keto cream cheese frosting.
Do you love pumpkin? If so, you’ll want to make these Keto Pumpkin Muffins.
For more dessert options check out my Keto Desserts section.
Keto Pumpkin Bars
There are only nine ingredients in this keto pumpkin bars recipe, unless you add optional keto chocolate chips or top these keto pumpkin bars with Keto Cream Cheese Frosting. You can easily have these low carb pumpkin bars in the oven in less than ten minutes.
I use Swerve granulated sugar replacement in this low carb pumpkin bar recipe but you can also use Lakanto Monkfruit Sweetener or Lakanto Maple Flavored Syrup. I haven’t tried other sweeteners in this recipe yet. If you use another sweetener please come back and let me know how it turned out.
What is the difference between almond flour and almond meal?
Almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. You can use either almond flour or almond meal in this keto pumpkin bars recipe.
Keto Pumpkin Bars Recipe
For this keto pumpkin bars recipe you can use either a glass pan or a metal pan. I find that both work equally as well. Use an 8X8 pan for best results. If you want thicker pumpkin bars you can use a smaller pan but you’ll need to adjust your cook time.
Tips for working with almond flour
One thing to note about using almond flour is that it is NOT a 1-to-1 for other flours. It has a lot more protein and fat, and less starch, so it reacts differently in recipes. It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
How to make Keto Pumpkin Bars
- Add pumpkin, oil, sweetener, eggs, and vanilla to a medium mixing bowl.
- Mix until combined.
- Add almond flour, pumpkin spice, salt, and baking soda.
- Mix until well combined.
- Pour batter into a oiled 8X8 baking pan.
- Bake as directed
For the full list of instructions and baking times, please see the keto pumpkin bars recipe card below. If you don’t need to eat keto, you might like this Gluten Free Pumpkin Bread.
What can I substitute for the eggs?
One of my readers used ½ cup applesauce and 2 tsp baking powder as a substitute for the eggs. You can also use flax egg, or chia egg just note that the bars will be wetter.
Can I use butter instead of oil?
Yes, you can use melted and cooled butter, or your oil of choice in this recipe. Just note that the texture may vary slightly.
Do I have to top these low carb pumpkin bars with frosting?
Not at all! My favorite way to enjoy these low carb pumpkin bars is with sweet cream butter spread on top. I give a link to a keto cream cheese frosting as an option for those that like their keto pumpkin bars a little sweeter.
You can also add in 1/2 cup of keto friendly chocolate chips to make these sugar-free pumpkin bars a little sweeter.
We like to use almond flour in our baked goods. Almond flour adds extra texture and healthy fats and proteins, making it our baking flour of choice. If you can’t have almonds you might want to make these Low Carb Healthy Pumpkin Bars.
If you make this recipe please stop back by and let me know what you thought. Also, if you have a question leave a comment and I will get back to you.
Happy Baking and Cooking,
Chrystal
Keto Pumpkin Bars are the ultimate, low-carb pumpkin dessert. They're secretly healthy and only require nine ingredients. Enjoy these keto pumpkin bars plain, or topped with your favorite keto cream cheese frosting. The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
Keto Pumpkin Bars
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 16
Serving Size: 1 bar
Amount Per Serving:
Calories: 91Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 154mgCarbohydrates: 3.5gNet Carbohydrates: 2.5gFiber: 1gSugar: 4gProtein: 3g
Kerry
Do you have any feedback or have you tried using coconut flour or a combo of coconut and almond flour? I find it makes a Lighter dessert than the almond flour.
Chrystal
Hi Kerry,
We haven’t tried coconut flour in this recipe yet. These pumpkin bars are pretty light and airy. If you decide to try a combo, maybe start with 1/3 coconut flour to 2/3 almond flour.
I hope that helps,
Chrystal
Andrea
Do you have to use avocado oil or can you substitute something else?
Chrystal
Hi Andrea,
You can use your oil of choice, or melted and cooled butter 🙂
– Tim
Julia Bettis
I tried this recipe and doubled it for a large crowd. The batter was very thick and dry. I added some more oil and even some milk. It turned out more like a cake than pumpkin bars.
Chrystal
Hi Julia,
Sorry to hear the batter was thick, but I’m glad they still turned out. Did you measure the almond flour by spooning it into the measuring cup? Sometimes if there’s too much almond flour it will cause it to be thick. Another reason could be if almond flour was stored in the fridge or freezer, it tends to absorb more of the liquid ingredients.
Best,
Chrystal
Dianna
How did you make your frosting??
Chrystal
Hi Dianna,
In the first paragraph, under the first photo on the page, I link to the recipe I use. Hope that helps.
Best,
Chrystal
Alissa
Can I double the recipe and use a 9×13 pan??
Chrystal
Hi Alissa,
Yes, you can double it. Start with the lowest baking time and watch for doneness from there.
Best,
Chrystal
Pat
Great recipe and super easy to make! Major hit with the family! Thanks for posting!!!
Chrystal
I’m so glad you liked it Pat! Thanks for sharing.
-Tim
Jeanette
I also thought the batter was a little on the thick side. I used olive oil. The top did not turn brown but the sides of the pan did. Very good recipe!
Chrystal
So glad you liked it!
Best,
Chrystal
Tessa
The kiddos really loved their after school snack today (and so did their friends!).
I topped with my own maple brown butter cream cheese frosting…everyone loved it!
My batter was not overly thick at all…used canned pumpkin from Whole Foods.
Chrystal
I’m so glad they love them Tessa. Thank you for letting me know.
Best,
Chrystal
Nancy
Turned out perfect. Made recipe as written and added some lilly’s dark chocolate chips and baked for only 23 minutes. Didn’t let it brown much on top as I was using a dark non-stick pan which if left to cook too long makes things dry. They were PERFECT. I made a really light and fluffy cream cheese frosting by doing 1/2 brick cream cheese and 1 stick butter (both room temp) then about 1/2-3/4 cup powdered swerve, dash of salt and 1 tsp vanilla. SO YUMMY. Thanks for a great recipe that really satisfied my pumpkin cake craving!
Chrystal
I’m so glad you like them. Thank you for stopping back by to let me know.
Best,
Chrystal
Sheila
Are they suitable for freezing?
Chrystal
Yes, you can freeze them for up to 3 months.
Best,
Chrystal