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| Photo from delish.com |
Pumpkin pie is the first pumpkin-flavored delicacy. While there are many pumpkin spice goods available, pumpkin pie is a tried-and-true favorite. However, if you're on a stringent diet, such as the keto diet, you might not be able to eat the traditional pumpkin pie served at a family gathering. But don't worry! This keto pumpkin pie bars recipe is packed with the deliciousness of canned pumpkin and is free of additives and preservatives.
INGREDIENTS
Filling:
1 can (15 oz) pumpkin puree
2 big beaten eggs
1⁄2 cup sour cream
1 tablespoon vanilla extract
1⁄2 cup Swerve Brown sweetener (96 g)
1 teaspoon cinnamon
1⁄2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
a pinch of ground cloves
1/4 teaspoon fine sea salt
Crust:
6 tbsp melted unsalted butter
2 cups blanched almond flour (240 g)
1/4 cup powdered Lakanto sweetener (48 g)
1/4 teaspoon fine sea salt
HOW TO MAKE KETO PUMPKIN PIE RECIPE
1. Pre-heat the oven to 350ºF. Line a 9-inch square baking pan with parchment paper.
2. To make the crust, combine all of the crust ingredients in a mixing bowl until well incorporated. In the pan, press evenly. Bake for 15 to 20 minutes, or until the edges are brown and the center is just set. Place the baking pan on a wire rack to cool for at least 10 minutes. Reduce the temperature of the oven to 325ºF.
3. Prepare the filling: In a large mixing basin, whisk together all of the filling ingredients, being careful not to leave any lumps. Spread the contents evenly over the crust.
4. Bake for 45 to 50 minutes, or until the edges have set but the middle still jiggles slightly. Allow to cool on a wire rack before covering and refrigerating for at least 3 hours and up to overnight. Cut the bars into bars and serve.