These tender keto pumpkin bars have an oatmeal-like texture for a satisfying breakfast treat. Full of healthy fats, they are completely grain free, sugar free, and dairy free. And only 3g net carbs per serving! This post is sponsored by iHerb.
I love pumpkin and I love finding ways to make new and delicious keto pumpkin recipes. These delicious keto pumpkin bars are great for breakfast or an easy snack.
If you ask most people what their favourite season is, I’d wager that about 70% will say the fall. While all the other seasons have advantages too, everyone seems to look forward to fall, with its bright colours, cooler temperatures, and the emphasis on all around comfort.
Cozy sweaters, fires in the fireplace, and hearty soups simmering on the stove. This is where we trade the tomatoes and zucchini of summer for the cauliflower and winter squash so prevalent in autumn. And I for one am very ready for that trade.
Keto pumpkin recipes for fall
We think of summer produce as bountiful but fall has its own special bounty and many wonderful healthy choices. Think about all those deep greens and oranges, just full of vitamins and antioxidants. Some of my favourite fall produce: kale, Brussels sprouts, broccoli, cauliflower, delicate squash, spaghetti squash, cranberries, pumpkin…oh pumpkin!
How I love that big orange gourd and all the autumnal coziness it brings with it. And it’s delicious in everything from soup to snacks to dessert. I spend much of the fall trying to fit it into as many recipes as I possibly can. And while I might tire of the tomatoes and zucchini of summer, I never ever tire of pumpkin.
If you love pumpkin too, you need to check out my keto pumpkin cream pie, it’s perfect for your holiday table. And for another wonderful fall breakfast, check out my keto pumpkin pancakes made with coconut flour.
And for a super easy and special treat, try the Keto Pumpkin Pie Cupcakes. Honestly, it’s just like eating the filling out of a pumpkin pie!
Check out my Keto Pumpkin Bars video!
Have you ever checked out iHerb? They have almost everything you need to make your healthy pumpkin recipes this fall. Given that they have over 5000 products that can be shipped to 160 different countries, it’s a great place to stock up on low carb ingredients. They also offer customer support in 10 different languages.
Interested in trying iHerb for yourself? Customers can get $5 off their new order of $20 or more! Click HERE to find out more.
I already knew that iHerb carried many of my favourite low carb ingredients so when I decided I was going to make some sort of pumpkin breakfast bar, I stocked up.
How to make Keto Pumpkin Breakfast Bars
I wanted to get that oatmeal-like texture I’ve used in my “Oatmeal” Chocolate Chip Cookies and my low carb Carmelitas, so I ordered some flaked coconut and some sliced almonds. I wanted to play up the pumpkin theme so I also added some pumpkin seeds and some pumpkin pie spice .
Then I grabbed my standard supplies of Bob’s Red Mill almond flour, Swerve Sweetener, and a large jar of Nutiva coconut oil and I was ready to roll.
I like to use a food processor to blend up the coconut and almonds until they resemble flakes of oatmeal – it gives these bars a unique texture. I used Swerve Granular for this recipe but now that they have Swerve Brown, it would be a perfect way to sweeten these delicious pumpkin bars.
Then some additional almond flour, some pumpkin puree, and some pumpkin pie spice to get tender and delicious breakfast bars. I also used coconut oil for a dairy-free treat but you could easily use melted butter or ghee if you prefer.
Of course I had to add some chocolate chips too. That always makes them more appealing to my kids. But you certainly don’t have to and the bars would be just as delicious without them.
Now go grab your favourite sweater and enjoy all the delicious seasonal fruits and veggies that fall has to offer!
Low Carb Pumpkin Oatmeal Breakfast Bars
Ingredients
- 1 cup flaked coconut
- 1/2 cup sliced almonds
- 1 cup raw shelled pumpkin seeds
- 1 cup almond flour
- 1/2 cup Swerve Sweetener
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/2 cup melted coconut oil
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 325F and grease a 9x9 square baking pan.
- In a food processor, combine the coconut, almonds and pumpkin seeds. Pulse until the mixture resembles dry oats. Transfer to a large bowl.
- Add the almond flour, sweetener, baking powder, pie spice and salt and mix well. Stir in the pumpkin puree, eggs, oil and vanilla extract until well combined. Stir in the chocolate chips.
- Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until the edges are golden brown and the top is firm to the touch. Remove and let cool.
Kathy Cooke says
Made as written except included an extra egg and 2 tbsp psyllium husk to keep it from getting crumbly. Baked for 45 minutes before the edges browned and it wasn’t too wet. Let cool completely before cutting. Good!
Elisa m Bennett says
I can’t wait to try this one… love your recipes! I want to bake them without waiting..lol but I don’t currently have any flaked coconut… just the unsweetened shredded coconut…have you ever attempted it with that?? I’m assuming it will tweak the numbers for volume and baking?
Carolyn says
You can use that but use a little less of it and don’t grind it up, just add it in after other things have been processed.
Cheryl says
Made these this morning and I am super happy with them…I did have to bake them for 20 minutes longer as at the 25 minute mark they were still totally wet inside. As I was meticulous in measuring and following the recipe, I will chalk that up to differences in brands used. Regardless, these bars are flavourful, filling and delicious! Will make again!
Carolyn says
Did you use a glass or ceramic pan?
Cheryl says
Glass pan…would metal be better? Either way there are no complaints here!! I am loving the bars and extra baking time is just fine!!
Carolyn says
So one thing you need to understand is that glass and ceramic don’t heat up as quickly as metal… that’s why it takes longer to bake.
Natasha says
Delicious and satisfying! The “oatmeal” texture is a new keto experience for me. As others have stated they were less crumbly when cooled. Even when crumbly they were perfect to sit and enjoy with my coffee instead of a grab and go type of breakfast food. Thank you!
Marla says
Mine turned out really crumbly also. I did half the recipe and I wonder if I should have gone ahead and put in the 2 eggs. The flavor is good except for the nuts and seeds starting to go even though the date on the if for next year! Sigh. I always put my nuts and seeds into the freezer. They will be good for breakfast tomorrow with my coffee!
Marla says
* bag is for next year!
Kristalyn says
Fabulous!! Just made them and they are perfect! I did tweak the recipe a little based on the comments people mentioned theirs were falling apart so I added xanthan gum to mine and that worked great! I also baked my over 30 mins.
Isabel says
Kristalyn, I want to try this recipe. How much
xanthan gum did you use?
Kyme says
I love these bars! They are amazing. Do you know how long they will last at room temperature? Do they need to be refrigerated at all? I love the texture they have at room temperature, but I am not sure how many days they can stay fresh like that.
Carolyn says
4 days or so is fine.
Carolina says
Hi i cannot find sugar free chocolate chips. Any alternative you can suggest? Do you thinj i could to cocao nibs?
Carolyn says
Cacao nibs would be great.
Stephanie says
I just cannot find shelled pumpkin seeds here in the US. What would be a good sub? Sunflower seeds?
Carolyn says
You can’t? They are everywhere! I am based in the US and I see them all the time at Whole Foods, Trader Joe’s, and even regular grocery stores. And definitely available on Amazon. Sometimes called “pepitas”.
Jodi Farmer says
Just made these… I had to bake them a second time @350F for 20 minutes after baking them for 25 minutes @ 325F…. they are cooled down now and not very flavorful. Will not make these again. Feels like a waste of my time and $ as ingredients are not cheap. Was really looking forward to these, but will have to find other recipes. This is just not with it. Something is wrong in the instructions/ingredients….. too bad
Carolyn says
Sorry you feel that way and that they weren’t to your taste. But given the overwhelmingly positive response to these bars, I disagree that something is “wrong with the instructions/ingredients”.
Since you had to bake them again, I rather suspect user error in this case. Something was mismeasured, or you used the wrong ingredients.
Rachael Yerkes says
So dang good!
Stephanie says
So easy and flavorful! They’re perfect to eat in the car while I’m taking my kids to school.
Cheryl S says
i love the addition of pumpkin seeds!! My daughter is going to love these
Erin says
I am always looking for new ways to mix up breakfast and these bars are perfect! Great flavor and very filling!
Laura Reese says
I love a low carb treat! Crumble makes these easy to eat quickly.
Erica B says
Thanks for the recipe, Carolyn. Like others who have commented, my bars turned out quite crumbly, but they do taste quite nice. After reading the comments, I added 1 T gelatin in hopes of solidifying the bars a bit more. I don’t know how well it worked; perhaps they’d be even more fragile If I hadn’t added it? I don’t think it hurt. I also had to bake them significantly longer, at least 20 minutes more. I attribute that to a difference in our ovens, since I have to bake your ultimate brownies and snickerdoodle blondies 10-20 minutes longer than the recipes instruct. Nonetheless, very tasty, and a great way to finish the can of pumpkin I had in the refrigerator! No rating because I think my adjustment was significant enough to preclude a fair rating of the original recipe.
Erica B says
Oh, I do want to clarify that they were crumbly when initially baked per the recipe instructions. I removed the pan from the oven and let the bars cool before cutting them. They were crumbly and quite wet still, so I baked them longer. Still crumbly, perhaps a bit more so, but less wet and a little firmer. 👍
Lin says
I haven’t made them because I don’t eat almonds.. but I really want to try this out with coconut flour.. I know how diff coconut flour is but perhaps you know how much to sub it for and how many more eggs lol I know it’s a long shot but just hopeful.
Thank you, Lin
Carolyn says
Coconut flour is not a good choice here but you could try sunflower seed flour.
Erica B says
After sitting overnight, these pumpkin bars firmed up rather nicely. The texture is great at room temp. They’re really good, and I’ll probably make them again!
Susan A says
Just made this. I’m not a huge chocolate fan (yes, there are a few of us out there), so I skipped the chips. I used a 24-muffin pan, which was perfect for the chip-free recipe. I’m saying yum to this one. Thanks!
Megan says
Could something else be used with the sliced almonds and pumpkin seeds instead of coconut flakes? Perhaps chopped pecans? Unfortunately, my husband despises coconut.
Carolyn says
Just use more sliced almonds. That should be fine.
Mary Bear says
I am wondering if collagen powder would help with the crumble issue?? What do you think Carolyn? If that would be a go, how much would you use in the recipe?
Carolyn says
In this recipe, collagen will make it very gummy.
Krista Danielle Sharnowski says
Everyone is saying there’s turned out crumbly … I use xathan gum in all my keto baking and that has solved all my crumbling issues 😸
nicole says
I thought I had everything I needed, but once I started, realized I only had roasted pumpkin seeds in the shell. Anyone know, if I put them in the food processor instead of raw shelled… am I going to ruin this?
Carolyn says
I wouldn’t use those… very tough and fibrous.
Jennifer Blankinship says
Very tasty! How do you get the tops to be so smooth? My tops were kind of “rough” looking.
Carolyn says
Um… I don’t know? I just made them as I wrote them!