Description
These dreamy bars layer an almond flour crust, creamy spiced pumpkin, and warm apple cinnamon topping—then finish with a sweet drizzle. They’re golden, gooey, and surprisingly low in carbs. Whether you’re gluten-free, keto, or just a fan of cozy bakes, these bars bring all the fall flavors in one bite.
Ingredients
Almond Crust:
1½ cups almond flour
¼ cup coconut flour
¼ cup melted butter or coconut oil
2 tbsp keto-friendly sweetener or maple syrup
Pinch of salt
Pumpkin Layer:
¾ cup pumpkin purée
1 egg
¼ cup heavy cream or coconut cream
¼ cup erythritol or coconut sugar
1 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp vanilla extract
Apple Cinnamon Topping:
1 medium apple (or chayote/zucchini for keto), finely diced
1 tsp cinnamon
1 tbsp butter or coconut oil
1 tbsp keto sweetener or maple syrup
Icing Drizzle (Optional):
¼ cup powdered erythritol
1 tbsp almond milk
Splash of vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment.
Mix crust ingredients and press into the pan. Bake for 10–12 minutes until lightly golden.
Whisk together pumpkin layer ingredients and pour over baked crust.
Sauté apple topping in butter and cinnamon until just soft. Spoon evenly over the pumpkin layer.
Bake for 25–30 minutes until the center is set. Cool completely.
Mix icing ingredients and drizzle over cooled bars before slicing.
Nutrition
- Calories: 140/ Bar
- Sugar: 2g/ Bar
- Fat: 11g/ Bar
- Carbohydrates: 4g/ Bar
- Fiber: 2g/ Bar
- Protein: 3g/ Bar