Keto Low Carb Pumpkin Bars Recipe
Keto Low Carb Pumpkin Bars to kick off this holiday season. All your favorite pumpkin pie flavors back into a easy low carb snack bar that mimics fudge.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 18 bars
In a small to medium pot over low to medium heat, melt the cocoa butter.
Stir in the coconut milk and then the pumpkin puree.
Whisk in all other ingredients, keep the heat on the low side to avoid burning.
The mix should thicken to more of a custard consistency.
Once it reaches that consistency, pour it into a parchment-lined casserole dish and place the dish in the freezer for at least two hours.
Remove from freezer, cut, sprinkle with chopped pecan pieces and serve.
Store in freezer.
Please note that there are 96 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs.
Total of 5 grams sugar alcohol per pumpkin bar.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.
Serving: 1bar | Calories: 171kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 3mg | Fiber: 5g | Sugar: 2g