Keto Pumpkin Breakfast Bars
Our Keto breakfast bars are made from a base of pumpkin puree, sliced almonds, and unsweetened coconut flakes. The mixture is blended together with egg whites to hold it all together and to add healthy protein to the bars. The mixture is pressed firmly into a cake pan to keep all the pieces together. Since there is no gluten or sugar in this recipe, this step is essential. Once baked to golden brown perfection, the bars are cut into sections and can be stored in the fridge for up to one week or in the freezer for up to one month. These bars can be spiced with cinnamon and nutmeg to make them pumpkin spice flavored if desired! Our breakfast bars make for a great grab-and-go snack for busy mornings.
How to Make It
Step 1
Preheat the oven to 350°F (175°C). In a medium-sized mixing bowl, combine the sliced almonds, unsweetened shredded coconut flakes, monk fruit sweetener blend, and pumpkin puree. Be sure to use finely shredded coconut flakes for this recipe so the mixture compacts together.
Step 2
Add in the egg whites, melted coconut oil, and sea salt. Mix well to combine. Pour into an 8″ x 8″ (20×20 cm) cake pan. You can line the cake pan with parchment paper that hangs over the sides of the cake pan for easy removal after baking.
Step 3
Cover the top of the mixture in the pan with parchment paper. Use your palms to press as firmly as possible to compact the ingredients together. This will help the bars hold together after baking.
Step 4
Bake for 20 minutes or until the bars are golden brown on the edges. Remove them from the oven to allow cooling.
Step 5
Once the bars have cooled, place them in the fridge to firm up before cutting. Cut them into 12 bars. Remove them gently using a metal spatula to separate them. Enjoy!
Ingredients
- Almonds, raw
1 cup, sliced
- Coconut, dried, shredded or flaked, unsweetened
1.25 cup, shredded
- Monk Fruit Erythritol Blend
3 tbsp
- 100% Pure Pumpkin Puree
0.5 cup
- Coconut oil
3 tbsp
- Egg whites
1 large
- Himalayan Pink Sea Salt
0.13 tsp