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Low Carb Pumpkin Turtle Bars - A Cozy, Indulgent Treat Without the Sugar Spike

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups almond flour (finely ground)
  • 3 tablespoons granular erythritol or allulose (or blend)
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the pumpkin layer: 8 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered erythritol or allulose
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon fine sea salt
  • For the turtle topping: 1/2 cup pecans, roughly chopped
  • 1/3 cup sugar-free chocolate chips (60–70% cocoa style)
  • Low-carb caramel sauce (yields about 1/2 cup): 4 tablespoons unsalted butter
  • 1/3 cup allulose (preferred for smooth caramel) or a blend
  • 1/3 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Tools: 8x8-inch baking pan, lined with parchment
  • Mixing bowls and hand mixer
  • Small saucepan
  • Spatula and whisk

Method
 

  1. Preheat and prep the pan. Heat oven to 350°F (175°C). Line an 8x8 pan with parchment so it overhangs two sides for easy lifting.
  2. Mix the crust. Stir almond flour, sweetener, and salt. Add melted butter and vanilla. Mix until it looks like damp sand and holds when pressed.
  3. Press and par-bake. Press crust firmly into the pan in an even layer. Bake 10–12 minutes until set and lightly golden at the edges. Let cool 5 minutes.
  4. Make the pumpkin mixture. Beat cream cheese until smooth. Add pumpkin puree and powdered sweetener; blend until creamy. Mix in eggs, vanilla, pumpkin pie spice, and salt just until combined.
  5. Assemble and bake. Pour pumpkin mixture over the warm crust and smooth the top. Bake 20–25 minutes, until the center is set but slightly jiggly. Do not overbake.
  6. Cool completely. Let the pan cool to room temperature, then chill for at least 2 hours to firm up for clean slices.
  7. Toast the pecans. In a dry skillet over medium heat, toast chopped pecans 3–4 minutes until fragrant. Remove from heat to prevent burning.
  8. Make the caramel. In a small saucepan, melt butter over medium heat. Whisk in allulose and cook 2–3 minutes until it dissolves and turns lightly golden. Slowly whisk in heavy cream (it will bubble). Simmer 2–3 minutes until slightly thickened. Stir in vanilla and a pinch of salt. Let it cool until pourable but not hot.
  9. Add the turtle topping. Sprinkle toasted pecans over the chilled pumpkin layer. Drizzle caramel evenly. Melt sugar-free chocolate chips in short microwave bursts (or a double boiler) and drizzle in thin lines over the top.
  10. Chill and slice. Return to the fridge 20–30 minutes to set the topping. Lift out using parchment and cut into 16 bars with a sharp knife, wiping the blade between cuts.