These tender keto pumpkin bars have an oatmeal-like texture for a satisfying breakfast treat. Full of healthy fats and 10g of protein, they are perfect for busy weekday mornings.
Preheat the oven to 350ºF and grease a 9x9 inch metal baking pan.
Place the pumpkin seeds, coconut, and sliced almonds in a food processor. Pulse until the mixture resembles oat flakes. You want them fairly well ground up, but some larger pieces are okay.
Transfer to a large bowl. Add the almond flour, sweetener, collagen, baking powder, pie spice, and salt and mix well.
Stir in the pumpkin puree, eggs, butter, and vanilla extract until well combined. Stir in 6 tablespoons of the chocolate chips.
Spread the batter in the prepared baking pan and top with the remaining chocolate chips. Bake 25 to 30 minutes, until the edges are golden brown and the top is firm to the touch. Remove and let cool completely before cutting into bars.