Keto Nutty Spiced Pumpkin Breakfast Bars
These Keto pumpkin bars are full of nuts, seeds and warming spices making them perfect for
How to Make It
Step 1
Preheat the oven to 350°F/180°C and line an 8×8-inch tray (or similar) with baking paper – this will be used to bake the breakfast bars in. In another large baking tray, add pecans, flaked almonds, desiccated coconut, pumpkin seeds, and sunflower seeds and toast them lightly in the oven for 10-15 minutes. This step is optional but it will give the bars more crunch and a deeper flavor. Remove from the oven and add all the toasted ingredients to a large bowl along with the ground almonds, ground flaxseeds, all the spices, baking powder, and sea salt. Use a whisk or wooden spoon to combine.
Step 2
Add the pumpkin puree, almond butter, coconut oil, and erythritol to a large saucepan over medium heat. Use a whisk to mix it together until the coconut oil melts. Turn the stove off. Pour the dry ingredients into the saucepan and loosely stir until it starts to come together. Crack in the eggs and thoroughly mix through.
Step 3
Tip the mixture into the lined baking tray. Use a spatula to flatten the surface. Bake in the center of the oven for 22-25 minutes or until golden. Let cool completely before cutting 16 equal portions.
Ingredients
- Organic Pumpkin Puree – 0.5 cup
- Coconut oil – 0.25 cup
- Almond butter, salted – 0.25 cup
- Almond milk, vanilla or other flavors, unsweetened – 0.25 cup
- Raw egg – 2 large
- Erythritol Granulated – 0.33 cup
- Organic Desiccated Coconut (Unsweetened) – 0.33 cup
- Almond flour – 0.5 cup
- Pecans, raw – 0.5 cup
- Blanched Almond Slices / Flaked Almonds – 0.33 cup
- Ground Flax Seed / Linseed – 0.25 cup
- Organic Pumpkin Seeds / Pepitas – 0.5 cup
- Organic Sunflower Seeds – 0.5 cup
- Baking powder – 1 tsp
- Cinnamon Ground – 2 tsp
- Ginger, ground – 0.25 tsp
- Nutmeg Ground – 0.25 tsp
- Cloves, ground – 0.13 tsp
- Salt, sea salt – 0.5 tsp