Keto Pumpkin Breakfast Bars 🎃
Delicious and healthy low-carb pumpkin breakfast bars, perfect for a keto-friendly snack or breakfast. These bars are packed with nutty goodness and a hint of pumpkin spice!
Equipment
- Food Processor
- 9x9 inch (23x23 cm) metal baking pan
Ingredients
- 1 cup raw shelled pumpkin seeds
- 3/4 cup unsweetened flaked coconut
- 1/2 cup sliced almonds
- 1 cup superfine almond flour
- 1/2 cup granulated erythritol sweetener (like Swerve)
- 1/3 cup unflavored collagen protein powder
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs at room temperature
- 6 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar-free dark chocolate chips divided
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x9 inch (23x23 cm) metal baking pan.
- In a food processor, combine pumpkin seeds, flaked coconut, and sliced almonds. Pulse until the mixture looks like coarse oat flakes.
- Transfer the nutty mixture to a large mixing bowl. Add almond flour, granulated sweetener, collagen protein, baking powder, pumpkin pie spice, and sea salt. Stir until well combined.
- Gently fold in the pumpkin puree, eggs, melted butter, and vanilla extract until the batter is smooth. Stir in about 6 tablespoons of sugar-free chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining chocolate chips over the top. Bake for 25 to 30 minutes, or until golden brown and firm in the center. Let cool completely before slicing.
Notes
Nutrition Information (per bar):
Calories: 232 kcal
Total Carbs: 7.1 g
Net Carbs: 2.9 g
Fats: 18.4 g
Protein: 10.8 g These keto pumpkin breakfast bars are perfect for a grab-and-go breakfast or a healthy low-carb snack!
Calories: 232 kcal
Total Carbs: 7.1 g
Net Carbs: 2.9 g
Fats: 18.4 g
Protein: 10.8 g These keto pumpkin breakfast bars are perfect for a grab-and-go breakfast or a healthy low-carb snack!
