Perfect Paleo & Low-Carb Fall Treat – Pumpkin Crumble Bars

These Pumpkin Crumble Bars are a great fall dessert. Creamy pumpkin cake layer with crumble topping will magically disappear from your kitchen! The recipe is Paleo, low-carb, keto, sugar-free, gluten-free, and it can also be and dairy-free.

Pumpkin Crumble Bars – Recipe

Way of preparation – easy

Prep time

• Prep time – 10 minutes
• Cooking time – 30 minutes
• Passive time – 1 hour

Yields – 9 servings

Ingredients 

• 1/3 cup coconut flour
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/8 tsp sea salt
• 2 eggs beaten
• 1/3 cup organic pumpkin puree
• 2 teaspoon Stevia Sweetener or sweetener of choice
• 3 1/2 tbsp unsweetened almond milk, coconut milk, or water
• 2 tbsp butter or coconut oil (melted)
• 1 tsp vanilla extract
• ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl

Crumble Topping: 

• 1/3 cup almond or pecan meal (you can grind up raw almonds or pecans)
• 3 tbsp unsweetened organic coconut flakes
• 1 tbsp Stevia sweetener
• ¼ tsp cinnamon
• 2 ½ tbsp coconut oil or butter (melted)

Instructions how to make Pumpkin Crumble Bars

• Preheat oven to 350 F
• You can line with baking paper or grease an 8×8 baking sheet
• In a large mixing bowl combine: 1/3 cup coconut flour, 2 tsp pumpkin pie spice, 1 tsp cinnamon, and 1/8 tsp sea salt. Mix together thoroughly. Set aside.
• In a different large mixing bowl combine 2 eggs, 3 1/2 tbsp almond or coconut milk, 1/3 cup pumpkin puree, 2 tbsp melted butter, 2 teaspoons Stevia, and 1 tsp vanilla extract. Mix together until combined. Add the baking soda –vinegar mixture to the egg mixture. Mix together thoroughly.
• Add coconut flour mixture to the egg mixture and stir until combined.
• Pour and spread batter into the greased/lined 8×8 baking sheet, and set aside.
• In a medium mixing bowl combine all the crumble topping ingredients. You should use a fork to mix topping until you get a paste form.
• Take the crumble topping and spread all over the top of the pumpkin batter in the baking sheet
• Bake at 350 F for 28 to 30 minutes or until top is browned ( You can check with a toothpick. The toothpick must come out of center clean)
• Cool completely, then cover and refrigerate for one hour
• Cut into 9 medium size bars
• Serve and enjoy your fall treats

Nutritional Information (amount per serving)

• Calories – 146
• Fat – 11 g
• Total Carbs – 9 g (Fiber 5 g)
• Protein – 3 g