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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Keto Pumpkin Bars
Original recipe: fourscoreliving.com
INGREDIENTS:
- 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
DIRECTIONS:
- Preheat oven to 350°F (180°C). Grease an 8?X8? baking pan; set aside.
- Add pumpkin, oil, sweetener, eggs, and vanilla to a medium mixing bowl. Mix until combined.
- Add almond flour, pumpkin spice, salt, and baking soda. Mix until well combined.
- Pour batter into your prepared 8″X8″ pan.
- Bake for 25 – 30 minutes or until the top starts to darken and the center is set (always start with the lowest time).
- If desired, frost with keto cream cheese frosting.
- Store in an airtight container in the refrigerator for up to 5 days.
Pro-Tips:
- 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.
Nutrition Facts: per serving
Yield: 16
serving size: 1 bar
- Calories – 91
- Total Fat – 7g
- Fiber – 1g
- Protein – 3g
- Carbs – 3.5g
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