Spray or lightly grease a 9 x 9-inch (23 x 23 cm) pan and line the bottom with parchment paper to make it easy to remove the bars.
In a small bowl, mix the almond flour with the pecans, butter, sweetener, cinnamon, and salt until well-combined. Firmly press the crust mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes or until light golden brown around the edges. Remove and set aside.
To Prepare the Pumpkin Filling:
In a bowl, whisk the pumpkin puree with the cream, sweetener, eggs, coconut flour, pumpkin pie spice, cinnamon, vanilla and salt until combined. Pour the prepared filling over the crust and bake for 40-45 minutes or until set. The center should not be jiggly. Remove from oven and let cool completely in pan before removing or slicing.
Once cool, cut into 16 pieces. Serve topped with whipped cream and chopped pecans if desired.
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Keto Pumpkin Bar
Amount Per Serving
Calories 165Calories from Fat 126
% Daily Value*
Saturated Fat 6g38%
Vitamin A 4728IU95%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie keto diet.