Keto Pumpkin Bars with Candied Pecan Topping

baked squares on white oblong platter and round plate

Keto Pumpkin Bars with Candied Pecan Topping

These easy Keto Pumpkin Bars will knock your socks off! They're rich, super moist, and have a candied pecan topping that makes them over the top delicious!25

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings bars

Calories 130kcal

Author Anne Clark

Equipment

large mixing bowl
small bowl
whisk
measuring cup(s)
measuring spoons
9x9 inch OR 8x8 inch square pan
Parchment paper

Ingredients

TOPPING INGREDIENTS

2 tablespoons butter
2 tablespoons golden monk fruit sweetener
1 cup unsalted chopped pecans

BAR INGREDIENTS

1 15-ounce can of pumpkin puree (organic preferred)
2 large eggs, beaten
1 teaspoon maple extract
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 cup almond flour, finely ground
⅔ cup coconut flour
1 cup monk fruit sweetener (classic)
non-stick cooking spray

Instructions

Preheat oven to 350F. In a microwave-safe bowl, melt the butter. Add golden monk fruit sweetener and whisk until it's dissolved (about 1 minute). Then add the chopped pecans. Stir well, with a spoon, to coat each pecan piece. Set aside.
In a large bowl, add the "wet ingredients" (pumpkin puree, eggs, maple extract, and vanilla extract). Stir well with a whisk for a good minute.
Now add the salt, baking soda, pumpkin spice, and cinnamon. Mix well with a whisk for about a minute.
Finally, add the almond flour, coconut flour, and classic monk fruit sweetener. Stir well with a whisk for about 2 minutes. Tip: I like to use my electric hand mixer for this step - it helps make the blending easier - blend on low for 30 seconds. Spread into a 9-inch square pan (or an 8x8-inch square pan) that has been lined with parchment paper and sprayed lightly with non-stick spray.
Sprinkle the pecan topping on top and bake for about 20 minutes or until a toothpick inserted into the bars comes out nice and clean. Every oven is a little different; so check frequently just to make sure they don't get overcooked. You want them to be firm and slightly browned around the edges before removing them from the oven. Just be sure not to overbake them!
When done baking, let them cool completely then place them in the refrigerator to chill. Note: they might be a little crumbly while they're warm but as they cool off they will be firm! Tip: They are best eaten cold so let them sit in the refrigerator at least an hour before serving! Better yet, make them the day before you serve them if you have the time.

Notes

Recipe Variations

If you don't like pecans, you could use chopped almonds or walnuts instead.
If you simply don't like nuts at all, leave them out! These bars are still delicious without the pecan topping.
Top plain pumpkin bars with your favorite keto whipped cream.
If you don't make the pecan topping, you can easily make and add a keto cream cheese frosting to the bars after they have completely cooled. Mix 8 ounces of room temperature cream cheese with ½ cup room temperature butter. Beat with a mixer till nice and creamy. Add ½ cup to ¾ cup powdered monk fruit sweetener (depending on your level of sweetness preferred) and 2-3 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Blend well until thoroughly combined. Spread on top of bars.

Storage and Shelf Life

Store these low-carb pumpkin bars covered, in the refrigerator for up to 3 days.

Nutrition