These Low-Carb Pumpkin Pecan Bars make a delicious fall dessert or snack. This snack bar recipe can work for those who follow low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, or Banting diets.
If you’re in the mood for a low-carb autumn treat, these bars may just fit the bill. They sport a moist and chewy–almost brownie-like–texture with real pumpkin and melange of fall spices. Inside, bits of nutty pecans add a bit of crunch. The end result is sure to satisfy your craving for pumpkin spice!
These pecan bars were inspired, like many of my recipes, by a craving. Yep, I was sitting on the couch thinking about food, like usual. I was thinking I wanted something with pumpkin, but something a little different–like pumpkin bars.
I always keep a can of pumpkin puree in the cabinet this time of year for pumpkin craving emergencies. So I grabbed the can and put it to good use. This recipe came together so perfectly it was like pieces of a puzzle. The last piece of the puzzle was the addition of chopped pecans, both in the batter and on top of the bars. In the oven they went and as they baked they filled the house with pumpkin spice goodness.
I could not be happier with how these Low-Carb Pumpkin Pecan Bars turned out. The recipe comes together in a flash and the bars can be cut to any size that suits you and your nutritional intake. If you need a dairy-free or Paleo treat, simply substitute coconut oil for the butter.
I love these Low-Carb Pumpkin Pecan Bars as a dessert, an afternoon snack and of course, for breakfast. I’m a sucker for dessert-like breakfasts that are actually healthy! Enjoy!
Low-Carb Pumpkin Pecan Bars
These Low-Carb Pumpkin Pecan Bars make a delicious fall dessert or snack. This bar cookie recipe can work for those who follow low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, or Banting diets.
- 2 cups super fine almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated stevia/erythritol blend
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter or coconut oil melted
- 3 large eggs room temperature
- 1/2 cup pumpkin puree canned is fine
- 1 teaspoon vanilla extract
- 3/4 cup pecans chopped, quantity divided
Preheat oven to 350º Fahrenheit. Line a 9 X 9 baking pan with parchment paper.
In a large mixing bowl, whisk together almond flour, sea salt, baking soda, sweetener and pumpkin pie spice.
Add butter or coconut oil and whisk in.
In a separate small mixing bowl, whisk together the eggs, pumpkin puree, and vanilla extract.
Add wet ingredients to dry ingredients and stir just until completely combined. Stir in 1/2 cup of the pecans, reserving 1/4 cup for later.
Spread the batter into the prepared pan. Sprinkle remaining 1/4 cup pecans on top. Bake in the preheated oven for 33-37 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 3-5 minutes, then transfer to a cooling rack by lifting it by the parchment paper. After it has cooled for 10-15 minutes, transfer to a cutting board and cut into 8 bars.
Serving size: 1 bar (1/8th of the recipe) This is a large serving, suitable for breakfast. For a more dessert-sized serving, cut into 16 bars. This will cut the nutritional values in half.
Fat (g): 25
Carbs (g): 9
Fiber (g): 4
Protein (g): 9
Net carbs (g): 5