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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 Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 15 bars
Calories 117 kcal


  • 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


  • 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.


Using my brands of ingredients, the macros per bar are: Calories: 117, NC: 2, Protein: 3, Fat: 10.
Keyword cake, cookie, cookie bar, keto, low carb, pumpkin, pumpkin spice