The other day I was leaving for work and opened the front door and a little piece of fall slapped me right in the face. This was a very welcomed slap as I am currently counting down the days until I can wear my fall sweaters and boots. As soon as September 1st rolls around I turn into the crazy “Pumpkin Spice Lady” on a mission to eat, create and surround myself with all things pumpkin.
My fall decor is placed neatly in every nook of our home along with a delicious pumpkin candle burning in the background. The only thing missing from this very fall equation is a pumpkin treat. Don’t you worry, “The Crazy Pumpkin Spice Lady” saved the day and is making all your fall dreams come true with this creamy and divine Keto Chocolate Pumpkin Pie Bars.
I am a big fan of frozen treats and love sitting down and enjoying them with a hot cup of coffee. This recipe was created to serve as a healthy weekend treat for my whole family. The best thing about this recipe is it is sugar free, dairy and gluten free along with being Keto and Paleo compliant. I love using organic canned pumpkin and coconut cream, monk fruit syrup along with Lilly’s Chocolate to make the top coating. This recipe is great to make ahead of time and freeze in a baking dish and pull out 5 minutes before serving. This would also be good with a big dollop of coconut whipped cream served on the top.
I love being able to create dessert recipes that leave you feeling satisfied without the black cloud of “guilt” looming over your head. I’m hopeful that you guys are getting into the fall spirit and I hope this recipe serves all your healthy fall treat needs in a yummy and satisfying way. Blelow I have included 2 recipes, 1 that is Keto and the other is Paleo version.
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