WebInstructions. Heat oven to 350ºF with the rack in the middle. Line a 8-inch square baking pan with parchment paper or grease it well with ghee or coconut oil. Combine the dry …
Preview
See Also: Low Carb RecipesShow details
WebIn a mixing bowl, add almond flour, pecans, butter or coconut oil, and salt until well combined. Pour the crust mixture into the pan, pressing the crust firmly into the …
See Also: Keto RecipesShow details
I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carbs but packed with flavor! Preheat oven to 350°F. In a bowl, combine eggs, Lakanto Monkfruit Classic, melted coconut oil, pumpkin puree, and pumpkin pie spice. With a mixer, beat until the ingredients are combined.
If pie crusts aren’t your thing, don’t despair! My Sugar Free Pumpkin Pie Bars are easy to make, no fiddling with low carb pastry needed. Mister gave this 2 thumbs up and my youngest grandkids love it too! That’s all the approval Gubba needs.
My top priority for an easy low carb pumpkin pie was for it to be as simple as possible. Complicated desserts are just not for me. The good news is, it was actually really easy to make a pumpkin pie recipe sugar-free. All I had to do is use a low carb crust and sweetener. The version I came up with uses common ingredients, which is nice.
Store any uneaten bars in the fridge. If you want the bars to taste like pure pumpkin, then don't add any spice. If you want them to taste like pumpkin pie bars, add 1/2-1 tsp of pumpkin pie spice or a blend of cinnamon, nutmeg, ground cloves and ground ginger.