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.
- 16 oz. food-grade cocoa butter
- 1 (15 oz.) can full-fat coconut milk
- 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup erythritol or other low carb sweetener
- 1 tsp. pure liquid stevia
- 2 tsp. pumpkin pie spice , no sugar added
- 1 tsp. ground cinnamon
- 1 tbsp. coconut flour
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In a small to medium pot over low to medium heat, melt the cocoa butter.
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Stir in the coconut milk and then the pumpkin puree.
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Whisk in all other ingredients, keep the heat on the low side to avoid burning.
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The mix should thicken to more of a custard consistency.
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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.
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Remove from freezer, cut, sprinkle with chopped pecan pieces and serve.
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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.