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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.

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. 

Course Breakfast, Dessert, Snack
Cuisine American, low-carb
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 8
Author Annissa Slusher

Ingredients

Instructions

  1. Preheat oven to 350ยบ Fahrenheit. Line a 9 X 9 baking pan with parchment paper.

  2. In a large mixing bowl, whisk together almond flour, sea salt, baking soda, sweetener and pumpkin pie spice.

  3. Add butter or coconut oil and whisk in.

  4. In a separate small mixing bowl, whisk together the eggs, pumpkin puree, and vanilla extract.

  5. 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.

  6. 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.

  7. 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. 

Recipe Notes

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.

Calories: 281

Fat (g): 25

Carbs (g): 9

Fiber (g): 4

Protein (g): 9

Net carbs (g): 5