A Keto Pumpkin Pie Bar Recipe Perfect for the Holidays — Eat This Not That
These keto pumpkin pie bars are delicious and so easy to make. You'll be the star of your holiday gathering with this easy, low-carb Thanksgiving recipe!
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Cooking tools:
- Oven
- Baking pan
- Parchment paper
- Mixing bowl
- Wooden spoon
- Cooling rack
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
- Refrigerator
- Kitchen scale
- Plastic wrap
Ingredients
- Crust: 6 Tbsp unsalted butter
- 2 cups (240 g) blanched almond flour (I used 365 Everyday Value)
- ¼ cup (48 g) powdered Lakanto sweetener
- ¼ tsp fine sea salt Filling: 1 15-oz can pumpkin puree
- 2 large eggs
- beaten
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup (96 g) Swerve Brown sweetener
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch ground cloves
- ¼ tsp fine sea salt
Ready to cook this?
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