Keto Pumpkin Spice Bark – A Cozy, Low-Carb Fall Treat

This Keto Pumpkin Spice Bark brings all the cozy fall vibes without the sugar crash. Think creamy, spiced, and lightly sweet chocolate layered with crunchy nuts and seeds. It’s quick to make, easy to customize, and perfect for gifting or snacking.

If you love pumpkin spice but want to keep it low-carb, this bark hits the sweet spot. No baking, no fuss—just simple ingredients and warm seasonal flavor.

What Makes This Special

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This bark blends a smooth white chocolate base with pumpkin spice and a whisper of real pumpkin for flavor and color. It’s layered with sugar-free dark chocolate to balance the sweetness and give it that classic bark look.

The texture is a win: crisp from the chocolate, crunchy from the toppings, and just a bit creamy from the pumpkin. It’s keto-friendly, gluten-free, and can be made dairy-free if you use the right chocolate. Best of all, it sets fast in the fridge, so you’re never far from a low-carb treat.

Ingredients

• 8 oz sugar-free white chocolate chips (choose a keto-friendly brand)
• 6 oz sugar-free dark chocolate (60–70% cocoa or higher)
• 2 tbsp coconut oil, divided
• 1–2 tbsp pumpkin purée (not pumpkin pie filling)
• 1–1.5 tsp pumpkin pie spice (to taste)
• 1 tsp vanilla extract
• Pinch of fine sea salt
• 2–3 tbsp powdered erythritol or allulose (optional, for extra sweetness)
• 1/4 cup chopped pecans
• 2 tbsp roasted pumpkin seeds (pepitas)
• 1 tbsp unsweetened coconut flakes (optional)
• 1 tsp finely grated orange zest (optional, for brightness)

Step-by-Step Instructions

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1. Prep your pan. Line a small baking sheet or 8×10-inch pan with parchment paper.

   Leave a little overhang so you can lift the bark out easily later.

2. Melt the dark chocolate. In a heatproof bowl, microwave the dark chocolate with 1 tablespoon of coconut oil in 20–30 second bursts, stirring between each round until smooth. You can also use a double boiler if you prefer.
3. Spread the base layer. Pour the melted dark chocolate onto the lined pan and spread it into an even layer about 1/8 inch thick. Chill in the fridge for 10 minutes, just until set.
4. Melt the white chocolate. In a clean bowl, melt the sugar-free white chocolate with the remaining 1 tablespoon coconut oil the same way—short bursts, stirring often, until silky.
5. Add flavor. Stir in the pumpkin purée, pumpkin pie spice, vanilla, salt, and sweetener if using.

   Mix until fully combined. If the mixture thickens from the pumpkin, warm it for another 10 seconds and stir again.

6. Create the pumpkin spice layer. Pour the white chocolate mixture over the set dark chocolate. Gently spread it to the edges without disturbing the base.
7. Swirl for effect (optional). If you held back a tablespoon of dark chocolate, drizzle it over the top and run a toothpick through to create swirls.
8. Add crunchy toppings. Sprinkle pecans, pepitas, and coconut flakes over the surface.

   Press lightly so they stick. Add orange zest if using.

9. Chill to set. Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm.
10. Break into pieces. Lift the bark out by the parchment and break into shards. Aim for 16–20 pieces so portions stay modest and macro-friendly.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 10 days.

  Keep layers separated with parchment to prevent sticking.

• Freezer: Freeze for up to 2 months. Let sit at room temperature for 5–10 minutes before eating for the best texture.
• Avoid heat: Sugar-free chocolate can melt or bloom easily. Keep it cool, especially if transporting.

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Health Benefits

• Low-carb and keto-friendly: Using sugar-free chocolate and low-glycemic sweeteners helps keep your blood sugar stable.
• Healthy fats: Dark chocolate, nuts, seeds, and coconut oil provide satiating fats that support steady energy and reduce cravings.
• Antioxidants: Dark chocolate and spices like cinnamon and ginger offer polyphenols that support heart and metabolic health.
• Minerals: Pepitas and nuts deliver magnesium, zinc, and copper, which support muscle, immune function, and nerve health.
• Portion control: Bark is easy to portion, making it simpler to stick to your macros compared to traditional desserts.

What Not to Do

• Don’t use pumpkin pie filling. It’s sweetened and will spike carbs.

  Stick to 100% pumpkin purée.

• Don’t overheat the chocolate. Sugar-free chips can scorch quickly. Short bursts and frequent stirring are key.
• Don’t skip the salt. A tiny pinch sharpens the spice and chocolate flavors.
• Don’t add too much pumpkin. More than 2 tablespoons can make the white chocolate seize or stay too soft. If you want stronger pumpkin flavor, increase spice instead.
• Don’t leave it at room temp too long. The bark can soften, especially in warm kitchens.

  Store chilled for clean snaps.

Recipe Variations

• Nut-free: Skip the pecans and use extra pepitas, sunflower seeds, or hemp hearts for crunch.
• Dairy-free: Choose dairy-free, sugar-free chocolate and swap coconut oil for cacao butter for a firmer set and richer flavor.
• Maple twist: Add 1/2 teaspoon maple extract to the white chocolate layer for a cozy fall note without the sugar.
• Espresso boost: Stir 1/2–1 teaspoon instant espresso into the dark chocolate for a mocha-pumpkin vibe.
• Extra-crisp: Add crushed pork rinds or toasted unsweetened coconut chips for more crunch while keeping carbs low.
• Protein perk: Whisk in 1 tablespoon unflavored or vanilla whey isolate to the white chocolate layer. Add a few drops of coconut oil if it thickens too much.

FAQ

Can I use only dark chocolate?

Yes. Skip the white chocolate layer and mix pumpkin spice directly into the dark chocolate.

Add a little extra sweetener to balance the spice if needed.

My white chocolate seized. What can I do?

Stir in 1–2 teaspoons warm coconut oil and microwave for 5–10 seconds, then whisk gently. Avoid adding water, and always melt slowly in short bursts.

Is pumpkin keto?

In small amounts, yes.

A tablespoon or two spread across multiple servings keeps the net carbs in check, especially when paired with sugar-free chocolate.

Which sweetener works best?

Powdered allulose blends smoothly and gives a softer bite. Powdered erythritol works too but can crystallize slightly when chilled. Use powdered, not granulated, for the best texture.

How many carbs per serving?

It varies by brand, but most versions land around 2–4g net carbs per piece when divided into about 18–20 pieces.

Check your chocolate and toppings for exact numbers.

Can I make this without coconut oil?

Yes. Cacao butter is a great swap and creates a firmer snap. You can also omit added fat, but the chocolate may be slightly thicker and less glossy.

How do I prevent the layers from separating?

Don’t let the base get rock-hard before adding the top layer.

Chill the dark chocolate just until set, then pour on the pumpkin spice layer so they bond.

Can I add collagen or MCT oil?

You can add 1–2 teaspoons MCT oil, but too much makes the bark soft. Collagen peptides work fine—stir in 1 tablespoon to the white chocolate and whisk smooth.

Wrapping Up

Keto Pumpkin Spice Bark is an easy, no-bake treat that turns everyday ingredients into a festive, low-carb dessert. It’s satisfying, customizable, and perfect for fall gatherings or quiet nights in.

Keep a batch in the fridge, break off a piece when the craving hits, and enjoy the season’s best flavors—without blowing your carbs.