• pumpkin spice latte bars

    Pumpkin Spice Latte Bars {grain free, keto & paleo options}

    Your favorite fall beverage transformed into a no-guilt dessert! Think “pumpkin pie meets creamy coffee” with a cinnamon shortbread crust. Plus, these bars can be made keto or paleo!

    Ingredients

    Crust
    2 c. Blanched Almond Flour
    1/3 c. Swerve Brown Sweetener* (coconut sugar for Paleo)
    ¼ tsp. Salt
    ¼ c. Coconut oil, very soft or melted
    1 Egg
    1 tbsp. Cinnamon

    Filling
    4 Eggs
    3/4 c. Powdered Swerve (maple syrup or powdered coconut sugar for Paleo)
    1 c. Canned Pumpkin (just pumpkin, no other ingredients)
    1 tsp. Pumpkin pie spice
    ¼ c. Very strong coffee or espresso
    ¼ c. Coconut milk (full fat)
    2 tsp. Vanilla
    ¼ tsp. Salt
    ½ tsp. Lemon juice

    Whipped coconut cream
    1 can Full fat coconut milk, refrigerated overnight
    2 tsp. Powdered zero calorie sweetener (maple syrup or powdered coconut sugar for Paleo)
    ½ tsp. Vanilla
    Pinch Salt

    * I like using Swerve Brown Sweetener for the crust, because it gives it more of a graham cracker flavor, but you can use regular granulated sweetener as well.

    16 servings

    Directions

    Preheat oven to 325˚. Line 9” x 9” baking dish with parchment, with paper overhanging edges.

    Combine almond flour and Swerve Brown Sweetener with a fork. Add remaining crust ingredients and combine. Press into bottom of dish. Bake for about 16 minutes (edges just starting to turn golden brown).

    Prepare filling so that it is ready when crust is done baking.

    With a hand or stand mixer, mix all filling ingredients until smooth. When crust has baked, remove from oven and pour filling over crust. Return to oven for about 30 minutes, or until center is just barely set.

    Allow to cool on counter for 30-45 minutes. Then refrigerate for 2 or more hours before cutting into 16 pieces.

    Prepare the Whipped Topping

    Refrigerating the coconut milk will cause the thick cream to rise to the top of the can. Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl (save the liquid for later to use in something like a smoothie). Mix with an electric mixer until smooth and creamy. It will only increase slightly in volume (not nearly as much as real whipped cream). Add remaining ingredients and mix for 2–3 minutes until very smooth.

    Top bars with whipped coconut cream and a dash of cinnamon.

    Enjoy!

    Macros for one bar (cut into 16 bars)

    Carb count excludes non caloric sweeteners because these do not affect blood sugar in most people. Net carb count excludes both fiber and sugar alcohols.

    Per bar
    Calories: 172
    Fat:  15g
    Protein: 5g
    Carbs:  and 5g
    Fiber: 2.25g
    Net carbs: 2.5g

    After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

    Also try my other low carb/keto desserts:
    Chewy Chocolate Chip Cookies
    Keto Chocolate Peanut butter Pie
    Low Carb Carrot Cupcakes
    Dairy Free Keto Cheesecake Mousse
    Keto Key Lime Pie Bars

    pumpkin spice latte bars
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    Pumpkin Spice Latte bars

    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 16
    Author Cindy

    Ingredients

    Crust

    • 2 c. Blanched Almond Flour
    • 1/3 c. Swerve Brown Sweetener* coconut sugar for Paleo
    • ¼ tsp. Salt
    • ¼ c. Coconut oil very soft or melted
    • 1 Egg
    • 1 tbsp. Cinnamon

    Filling

    • 4 Eggs
    • 3/4 c. Powdered Swerve maple syrup or powdered coconut sugar for Paleo
    • 1 c. Canned Pumpkin just pumpkin, no other ingredients
    • 1 tsp. Pumpkin pie spice
    • ¼ c. Strong coffee or espresso
    • ¼ c. Coconut milk full fat
    • 2 tsp. Vanilla
    • ¼ tsp. Salt
    • ½ tsp. Lemon juice

    Whipped coconut cream

    • 1 can Full fat coconut milk refrigerated overnight
    • 2 tsp. Powdered zero calorie sweetener maple syrup or powdered coconut sugar for Paleo
    • ½ tsp. Vanilla
    • Pinch Salt

    Instructions

    • Preheat oven to 325˚. Line 9” x 9” baking dish with parchment, with paper overhanging edges.
    • Combine almond flour and Swerve Brown Sweetener with a fork. Add remaining crust ingredients and combine. Press into bottom of dish. Bake for about 16 minutes (edges just starting to turn golden brown).
    • Prepare filling so that it is ready when crust is done baking.

      With a hand or stand mixer, mix all filling ingredients until smooth. When crust has baked, remove from oven and pour filling over crust. Return to oven for about 30 minutes, or until center is just barely set (not liquid).

      Allow to cool on counter for 30-45 minutes. Then refrigerate for 2 or more hours before cutting into 16 pieces.

      Prepare the Whipped Topping

      Refrigerating the cococnut milk, will cause the thick cream to rise to the top of the can. Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl (save the liquid for later to use in something like a smoothie). Mix with electric mixer until smooth and creamy. It will only increase slightly in volume (not nearly as much as real whipped cream). Add remaining ingredients and mix with electric mixer for 2–3 minutes until very smooth.

      Top bars with whipped coconut cream and a dash of cinnamon Enjoy!

    Notes

    * I like using Swerve Brown Sweetener for the crust, because it gives it more of a graham cracker flavor, but you can use regular granulated sweetener as well.
    Pumpkin Spice Latte Bars

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