Keto Pumpkin Pie Bars

Three plates with slices of keto pumpkin pie on them with one with a bite taken out.

4.58 from 7 votes

Keto Pumpkin Pie Bars that taste just like regular pumpkin pie! These bars are easier to make than classic pumpkin pie and take far less time!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Desserts & Treats

Cuisine: American

Servings: Bars

Calories: 228kcal

Author: Julia

Ingredients

Keto Pie Crust:

3 Tbsp coconut oil or butter melted and cooled
1 egg well beaten
2 cups almond flour
¼ cup sugar-free granulated sweetener
Pinch sea salt

Low-Carb Pumpkin Pie Filling

1 15-oz. can pumpkin puree (2 cups)
1 cup full-fat canned coconut milk*
½ cup sugar-free granulated sweetener
2 large eggs
1 tsp pure vanilla extract
1 1/2 tsp pumpkin pie spice
½ tsp sea salt

Instructions

Make the Pie Crust:

Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square pan with parchment paper.
Mix the melted (and cooled) coconut oil and egg together in a mixing bowl or large bowl until combined (wet ingredients). Add in the almond flour, sugar-free sweetener, and sea salt (dry ingredients) and mix until a crumbly dough forms.
Transfer the crust mixture to the prepared baking pan and press it into an even layer.
Poke the crust several times with a fork and bake on the center rack of the preheated oven for 15 minutes, or until the edges are slightly golden-brown. Once out of the oven, allow crust to cool for 5 to 10 minutes before adding the filling.

Make the Pumpkin Pie Filling:

Add all of the ingredients for the pumpkin pie filling to a blender or a food processor. Blend until completely combined.
If you don't own a blender or food processor, you can combine the pumpkin mixture in a large bowl using an electric mixer.

Assemble the Pumpkin Pie Bars:

Pour the pumpkin pie filling over the crust and spread it into an even layer.
Bake on the center rack of the preheated oven for 45 to 60 minutes, or until the pumpkin filling has set up.
Remove the pan from the oven and allow the bars to cool at room temperature before moving it to the refrigerator. Chill in the refrigerator until completely cold, at least 2 hours.
Slice the low carb pumpkin bars into squares and serve with sugar-free whipped cream.

Notes

*Swap the coconut milk for heavy cream or half & half if you aren’t dairy-free.

Store keto pumpkin pie bars in an airtight container in the refrigerator for up to 5 days or cover the baking dish tightly with plastic wrap. As an alternative, you can freeze the bars in a large zip lock for up to 3 months.

Nutrition