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.
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