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

 

 

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