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!
blanched almond flour
pie spice (or your favorite pumpkin pie blend)
chocolate chips (sugar free)
white Monkfruit/Erythritol sweetner
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.
cake, cookie, cookie bar, keto, low carb, pumpkin, pumpkin spice