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Low Carb Pumpkin Pie Bars - Cozy Flavor With Fewer Carbs

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 2 cups fine almond flour
  • 3 tablespoons coconut flour (helps with structure)
  • 1/3 cup granular erythritol, allulose, or monk fruit blend
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted (or coconut oil)
  • 1 teaspoon vanilla extract
  • For the filling:
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/2 cup heavy cream (or full-fat canned coconut milk)
  • 2/3 cup granular or powdered low carb sweetener (to taste)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 teaspoon fine sea salt
  • For serving (optional):
  • Lightly sweetened whipped cream (use a low carb sweetener)
  • Toasted chopped pecans

Method
 

  1. Prep the pan. Line a 9x9-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
  2. Mix the crust. In a bowl, whisk almond flour, coconut flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until a damp, sandy dough forms that holds when pressed.
  3. Press and par-bake. Press the crust evenly into the lined pan. Dock with a fork a few times. Bake for 10–12 minutes until just set and lightly golden at the edges. Cool for 5 minutes.
  4. Make the filling. In a large bowl, whisk pumpkin puree, eggs, cream, sweetener, vanilla, spices, and salt until smooth. Taste and adjust sweetness or spice if needed.
  5. Fill and bake. Pour the filling over the warm crust. Smooth the top. Bake 30–38 minutes, until the center is mostly set with a slight jiggle and a knife near the center comes out mostly clean.
  6. Cool completely. Let the pan cool on a rack for at least 1 hour, then refrigerate 3–4 hours to fully set. This keeps the slices neat.
  7. Slice and serve. Lift the bars out using the parchment. Cut into 12–16 squares with a sharp knife, wiping the blade between cuts. Top with a dollop of whipped cream and a sprinkle of pecans, if you like.