Print

Keto Dark Chocolate Pumpkin Bars


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 Large Bars 1x

Description

A must have frozen creamy pumpkin bar that is the perfect for fall weather. This recipe is Paleo and Keto compliant.


Scale

Ingredients

Keto Pumpkin Cream Version

  • 2 cans coconut milk (chilled)
  • 1 can pumpkin puree
  • 1 cup unsweetened dark chocolate (melted (see notes))
  • 20 drops pure liquid stevia (or 2 tbsp of other sugar-free sweetener of choice, see notes)
  • 1 1/2 tsp pumpkin pie spice

Keto Crust Version

  • 1/2 cup Almonds
  • 1/2 cup pecans
  • 3 tbsp monk fruit syrup ((see notes for brand I use))
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp cocoa powder
  • 6 drops pure liquid stevia (or 1 tsp of other sugar-free sweetener of choice, see notes)

Paleo Pumpkin Cream Version

  • 2 cans coconut milk (chilled)
  • 1 can pumpkin puree
  • 3 tbsp maple syrup (date syrup would work also)
  • 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

  1. Use an 8×8 baking dish and line the bottom with parchment paper. Sit to the side.
    Add all of the ingredients for the crust to a food processor or blender. Blend until it is a thick crust like consistency. The crust should be sticky and almost resemble a Larabar. (The paleo version will likely stick better. The keto version will be less sticky but still sticky enough to spread on the bottom of the dish and will hard once in the freezer).
  2. Transfer the crust to the baking pan and spread out evenly on top of the parchment paper. Move the baking pan with the crust to the freezer while making your cream filling.
  3. Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer. Add the rest of the ingredients to the coconut milk and mix on high until combined.
  4. Once combined, remove the baking dish from the freezer and pour the filling over the top.
  5. Transfer back to the freezer to harden for at least 3-4 hours.
  6. Once firm, melt 1 cup of dark chocolate and pour evenly over the top of the pumpkin mixture and allow to harden. The coldness from the pumpkin cream should allow this to happen fairly quickly.
  7. Cut the bars into 6 large or 12 small.

Notes

Click below to grab my favorite products for this recipe:

Lilly’s Chocolate

Monk Fruit Syrup

Liquid Stevia

8×8 Baking Dish

Parchment Paper

Maple Syrup

 

 

  • Category: Dessert
×

Never miss an update!