Description
Delight in these rich and creamy Keto Dark Chocolate Pumpkin Bars, featuring a nutty crust and a luscious pumpkin cream filling infused with warm pumpkin pie spice. Perfectly sweetened with stevia and monk fruit syrup, these bars are a guilt-free dessert ideal for the fall season or any time you crave a keto-friendly treat.
Ingredients
Scale
Keto Pumpkin Cream Version
- 2 cans coconut milk, chilled (use only the heavy cream at the top)
- 1 can pumpkin puree
- 1 cup unsweetened dark chocolate, melted
- 20 drops pure liquid stevia or 2 tbsp other sugar-free sweetener
- 1 1/2 tsp pumpkin pie spice
Keto Crust Version
- 1/2 cup almonds
- 1/2 cup pecans
- 3 tbsp monk fruit syrup
- 1/2 tsp vanilla extract
- 1 1/2 tbsp cocoa powder
- 6 drops pure liquid stevia or 1 tsp other sugar-free sweetener
Paleo Pumpkin Cream Version
- 2 cans coconut milk, chilled (use only the heavy cream at the top)
- 1 can pumpkin puree
- 3 tbsp maple syrup (date syrup can be substituted)
- 1 cup unsweetened chocolate
- 1 1/2 tsp pumpkin pie spice
Paleo Crust Version
- 1/2 cup almonds
- 1/2 cup pecans
- 3/4 cup dates
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 1/2 tbsp cocoa powder
Instructions
- Prepare the baking dish: Line an 8×8 inch baking dish with parchment paper on the bottom and set it aside.
- Make the crust: Place all crust ingredients into a food processor or blender and blend until a thick, sticky mixture forms, resembling a Larabar consistency. This crust should be sticky enough to spread and will firm up once frozen.
- Form the crust layer: Transfer the crust mixture into the lined baking dish and evenly spread it out. Place the dish in the freezer while you prepare the filling.
- Mix the pumpkin cream filling: Scoop only the thick coconut cream from the top of the chilled cans into a mixer. Add pumpkin puree, sweetener (stevia or alternative), pumpkin pie spice, and melted dark chocolate to the cream. Mix on high speed until all ingredients are well combined and smooth.
- Assemble the bars: Remove the crust from the freezer and pour the pumpkin cream filling evenly over the crust layer.
- Freeze to set: Return the baking dish to the freezer and allow it to harden for at least 3 to 4 hours to set the filling firmly.
- Add the chocolate topping: Once the bars are firm, melt 1 cup of dark chocolate and pour it evenly over the frozen pumpkin cream layer. The cold surface will help the chocolate harden quickly.
- Cut and serve: After the chocolate has hardened, cut the dessert into 6 large bars or 12 smaller bars as preferred. Serve chilled.
Notes
- Use only the thick coconut cream part from the cans of coconut milk for best texture; discard or save the liquid for another use.
- For the keto version, choose a low-carb sweetener like stevia or monk fruit syrup to keep carbs low.
- The crust will firm up in the freezer and become easier to slice once fully frozen.
- You can substitute maple syrup with date syrup in the paleo versions for natural sweetening.
- Use high-quality unsweetened dark chocolate like Lilly’s Chocolate for the best flavor and keto compliance.
- Line the baking pan with parchment paper for easy removal of bars.
Nutrition
- Serving Size: 1 large bar
- Calories: 280
- Sugar: 2g
- Sodium: 55mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
