Bethany’s Keto Pumpkin Spice Cookie Bars

Bethany’s Keto Pumpkin Spice Cookie Bars

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Ready to welcome Fall, but not ruin your keto? Then you need my new creation, Pumpkin Spice Cookie Bars!

After trying a recipe I found on Pinterest, and having it fail MISERABLY, I realized I needed to just make my own! I took my basic cookie bar recipe and gave it the fall treatment!

They hold together and are NOT grainy! They don’t fall apart or feel like you’re eating a block of coconut oil. They would easily be mistaken for perfectly normal cookies.

So what are you waiting for? Grab your pumpkin puree and get baking!

HOW TO MAKE PUMPKIN SPICE COOKIE BARS:

  1. Mix your dry ingredients.

2. Microwave the butter and oil to melt them, make sure your eggs are room temperature, and mix all your wet ingredients.

3. Chop your pecans! You don’t have to use them, but they are delicious.

4. Gather your spice-ifying ingredients.

5. Add wet to dry, then fold in the chocolate and nuts!

6. Dump it into the pan and smooth it with a spatula. It doesn’t spread like a traditional batter, so make it as even as you can get it.

7. Bake at 350 for 20 minutes or until it’s golden brown on the edges and slightly pulling away. When you touch the middle, it should bounce back and not leave a dent.

8. Let it cool completely, dump it upside down on a cutting board, and it into 15 even pieces.

Bethany’s Keto Pumpkin Spice Cookie Bars

Even if it’s not fall, you’ll fall for these Cookie Bars!  Delicious, moist, and fluffy, these pumpkin spice bars will make your day better without ruining your keto!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: cake, cookie, cookie bar, keto, low carb, pumpkin, pumpkin spice
Servings: 15 bars
Calories: 117kcal

Ingredients

  • 1/2 cup blanched almond flour Anthony’s
  • 1/4 cup coconut flour Anthony’s
  • 2 tsp baking powder
  • 1/2 tsp xanthum gum
  • 1/4 tsp salt
  • 2 tbls butter unsalted, melted
  • 1/4 cup coconut oil melted
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp pie spice (or your favorite pumpkin pie blend) Pensy’s
  • 2 medium eggs room temperature
  • 1/3 cup Pecans (optional) chopped
  • 1/3 cup chocolate chips (sugar free) Bake Believe
  • 1/3 cup white Monkfruit/Erythritol sweetner Lakanto

Instructions

  • If you eggs are cold, fill a bowl with hot tap water and set your eggs in it.  Preheat the oven to 350 degrees and grease your pan.
  • Melt the butter and coconut oil in a bowl in the microwave.  Add pumpkin, vanilla, eggs, and sugar.  Set aside.
  • In a second bowl, mix all the dry ingredients; baking powder, salt, almond flour, coconut flour, salt, and xanthum gum.
  • Pour the wet ingredients into the bowl of dry and mix until well blended.
  • Fold in the nuts and chocolate chips.
  • Pour into the greased pan and smooth it into the corners with a spatula.  Make for 20 minutes at 350.  It should be slightly browned and pulling away at the edges. 
  • Let it cool completely, then dump upside down on a cutting board to cut.  Store in an airtight container.

Notes

Using my brands of ingredients, the macros per bar are: Calories: 117, NC: 2, Protein: 3, Fat: 10.


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