Decadent Keto Pumpkin Squares: Your Ultimate Guilt-Free Fall Dessert!

Embrace the flavors of fall with these delectable keto pumpkin squares. They offer the comforting taste of pumpkin pie in a convenient, sugar-free, and grain-free form. Whether you're adhering to a ketogenic diet or simply seeking a healthier dessert option, these pumpkin squares are sure to satisfy your cravings.

Ingredients You'll Need

The ingredients are readily available in most grocery stores, making this recipe both accessible and convenient.

Almond Flour: This grain-free and low-carb alternative to all-purpose flour provides a chewy texture, forming the base of the crust.
Coconut Oil (or Butter): Adds richness and moisture to the crust.
Sugar-Free Sweetener: Use your preferred granulated sugar-free sweetener, such as monk fruit sweetener.
Pureed Pumpkin: The star ingredient, providing that smooth, custardy pumpkin flavor.
Eggs: Contribute to the custard-like texture of the filling.
Full-Fat Canned Coconut Milk: Enhances the richness and smoothness of the pumpkin filling, while keeping the recipe dairy-free.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, allspice, ginger, and cloves.
Vanilla Extract: Adds a warm, rich element to the pumpkin layer.
Sea Salt: Enhances the flavors of all the ingredients.
Optional additions: Fresh ginger or orange zest.

Crafting the Perfect Keto Pumpkin Squares

The recipe involves three simple steps: preparing the crust, making the pumpkin pie filling, and assembling the bars.

Step 1: Make the Pie Crust

Preheat your oven to 350 degrees Fahrenheit.
Line a 9-inch square pan with parchment paper.
In a mixing bowl, combine melted (and cooled) coconut oil and egg until well combined (wet ingredients).
Add almond flour, sugar-free sweetener, and sea salt (dry ingredients). Mix until a crumbly dough forms.
Transfer the crust mixture to the prepared pan and press into an even layer.
Poke the crust several times with a fork.
Bake on the center rack of the preheated oven for 15 minutes, or until the edges are slightly golden-brown.
Let the crust cool for 5 to 10 minutes before adding the filling.

Step 2: Make the Pumpkin Pie Filling

Add all filling ingredients (pureed pumpkin, eggs, full-fat canned coconut milk, pumpkin pie spice, vanilla extract, and sea salt) to a blender or food processor.
Blend until completely combined. If you don't own a blender or food processor, you can combine the pumpkin mixture in a large bowl using an electric mixer.

Step 3: Assemble the Pumpkin Pie Bars

Pour the pumpkin pie filling over the crust, spreading it into an even layer.
Bake on the center rack of the preheated oven for 45 to 60 minutes, or until the pumpkin filling has set up.
Remove the pan from the oven and allow the bars to cool at room temperature before refrigerating.

Variations and Customizations

Chocolate Chips: For chocolate lovers, add sugar-free chocolate chips to the batter. Lily's stevia-sweetened chocolate chips are a popular choice.
Pecan Topping: Add a buttery, sweet pecan topping for added texture and flavor.
Cream Cheese Frosting: Top the cooled bars with a keto cream cheese frosting for an extra layer of indulgence.
Spice it up: Add 2 to 3 tablespoons of grated (or finely minced) fresh ginger or orange zest to pumpkin pies
Chocolate Ganache Drizzle: If omitting chocolate chips, drizzle with a chocolate ganache made with sugar-free chocolate.
Cream Cheese Drizzle: For a simpler option, drizzle with a mix of cream cheese, cream, and powdered sweetener.

Storage and Serving

Store keto pumpkin pie bars in an airtight container in the refrigerator for up to 5 days or cover the baking dish tightly with plastic wrap. For an enhanced experience, serve chilled.

Nutritional Information

If you cut the bars into 9 squares, each square contains approximately 228 calories, 17 grams of fat, 10 grams of total carbohydrate, 5 grams of fiber, and 9 grams of protein.

Read also: Easy Low-Carb Cheese Crackers

Tips for Success

Almond Flour: Use finely ground almond flour for the best texture.
Sweetener: Adjust the amount of sweetener to your preference. Start with a smaller amount and add more as needed.
Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
Cooling Time: Allow the bars to cool completely before frosting or cutting to prevent them from falling apart.

More Keto Pumpkin Recipes to Explore

Easy Keto Pumpkin Cheesecake: A creamy cheesecake with a low-carb crust.
Keto Pumpkin Pancakes: High-protein pancakes with the warm flavors of pumpkin.
Coconut Flour Pumpkin Bread: High in healthy fats.
Keto Pumpkin Spice Latte: A sugar-free version of the popular fall beverage.
Dairy-Free Pumpkin Cookies: These cookies have no dairy, no eggs, and very few carbs.

A Nostalgic Twist

The author shares a personal connection to pumpkin pie, reminiscing about their great grandmother's Thanksgiving pies. These keto pumpkin squares are presented as a keto-friendly spin on that classic dessert, aiming to capture the essence of those cherished memories.

Making it Dairy-Free

For those with dairy allergies, these squares can easily be made with full-fat coconut milk. The hint of coconut flavor complements the pumpkin spice beautifully.

Step-by-Step Graham Cookie Crust

In a large bowl, whisk together almond flour, coconut flour, Swerve, cinnamon, and gelatin.
Cut butter into flour with a pastry cutter.
Add cream and vanilla extract.
Work the wet ingredients into the flour/butter mixture by hand until dough forms.

Filling Instructions

In another large bowl, add canned pumpkin, cream, eggs, and vanilla.
Blend with a hand mixer until smooth.
Pour pumpkin batter over the pressed graham crust and place the pan into your preheated oven.
Bake at 350 degrees uncovered for exactly 1 hour.

Cooling and Setting

After baking, let it cool on the countertop for 15 minutes, then place it into the freezer for 3 hours for quick setup.

Serving Suggestions

Cut into squares with a large knife and serve with Swerve-sweetened whipped cream, sprinkled with cinnamon if desired.

Flour Replacements

The ideal ratio is 3-4 parts almond flour to one part coconut flour. Don't forget to use xanthan gum - it really does reduce the crumbling and hold everything together.

Read also: Magnesium Supplements for Keto

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