Paleo & Keto Pumpkin Pie Bars

Halloween has passed and you're likely now stuck with a bunch of old pumpkins and a lingering sugar hangover. Luckily for you, this keto & paleo pumpkin pie bar is the solution to all of your problems. Made with low-carb, grain-free flours and monk fruit sweetener instead of sugar it's the perfect low-sugar healthy treat to easy you out of your sugar-coma.



Mix the almond flour, coconut flour and spices together in a large mixing bowl. In the mean time gently melt the coconut oil in a small saucepan on low heat - add the monk fruit and vanilla and stir until the 'sugar' is mostly dissolved. In a separate bowl mix the eggs and pumpkin, add the coconut oil mixture and mix until well incorporated. Add the wet ingredients to the dry and spread the mixture into a square baking pan, sprinkle with pumpkin seeds and flaky sea salt. Bake at 350 for 40 minutes. Stored well in the fridge for up to 5 days.

Recipe by This Doctors Kitchen at