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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Keto Pumpkin Bars

Original recipe: fourscoreliving.com


  • 1/2 cup pumpkin puree
  • 2 tablespoons avocado oil
  • 1/4 cup granulated sugar-free sweetener (we used Lakanto or Swerve)
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ¼ cup almond flour – make sure to spoon the almond flour into the measuring cup, then level it.
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda


  1. Preheat oven to 350°F (180°C). Grease an 8?X8? baking pan; set aside.
  2. Add pumpkin, oil, sweetener, eggs, and vanilla to a medium mixing bowl. Mix until combined.
  3. Add almond flour, pumpkin spice, salt, and baking soda. Mix until well combined.
  4. Pour batter into your prepared 8″X8″ pan.
  5. Bake for 25 – 30 minutes or until the top starts to darken and the center is set (always start with the lowest time).
  6. If desired, frost with keto cream cheese frosting.
  7. Store in an airtight container in the refrigerator for up to 5 days.


  • The almond flour needs to be at room temperature or it will absorb more of the wet ingredients.
  • Make sure to spoon the almond flour into the measuring cup and then level it or your batter will be too thick.
  • If your batter feels too thick, add 2 tablespoons of water and mix.
  • The net carbs for this keto pumpkin recipe does not include the optional addition of chocolate chips or keto cream cheese frosting.
  • You can use ½ cup applesauce and 2 tsp baking powder as a substitute for the eggs.
  • You can use melted and cooled butter, or your oil of choice in this recipe. Just note that the texture may vary slightly.
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