Description
These Keto Dark Chocolate Pumpkin Bars are a rich, creamy, and guilt-free dessert perfect for fall or any time you crave a low-carb treat. Featuring a nutty crust combined with a spiced pumpkin cream filling and topped with a dark chocolate layer, these bars satisfy chocolate and pumpkin lovers alike while staying keto-friendly and paleo adaptable.
Ingredients
Scale
Keto Pumpkin Cream Version
- 2 cans coconut milk, chilled (use only the cream at the top)
- 1 can pumpkin puree
- 1 cup unsweetened dark chocolate, melted
- 20 drops pure liquid stevia or 2 tbsp other sugar-free sweetener of choice
- 1 1/2 tsp pumpkin pie spice
Keto Crust Version
- 1/2 cup almonds
- 1/2 cup pecans
- 3 tbsp monk fruit syrup
- 1/2 tsp vanilla extract
- 1 1/2 tbsp cocoa powder
- 6 drops pure liquid stevia or 1 tsp sugar-free sweetener
Paleo Pumpkin Cream Version
- 2 cans coconut milk, chilled (use only the cream at the top)
- 1 can pumpkin puree
- 3 tbsp maple syrup or date syrup
- 1 cup unsweetened chocolate
- 1 1/2 tsp pumpkin pie spice
Paleo Crust Version
- 1/2 cup almonds
- 1/2 cup pecans
- 3/4 cup dates
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 1/2 tbsp cocoa powder
Instructions
- Prepare the Baking Dish: Line the bottom of an 8×8 baking dish with parchment paper and set aside.
- Make the Crust: Add all crust ingredients (choose keto or paleo version) to a food processor or blender. Blend until the mixture becomes thick and sticky, similar to a Larabar consistency. The paleo crust will be stickier than the keto version. Spread the crust evenly on the bottom of the parchment-lined baking dish. Freeze while preparing the filling.
- Prepare the Pumpkin Cream Filling: Scoop the thick cream from the top of the chilled coconut milk cans into a mixer. Add pumpkin puree, sweetener (stevia or maple syrup/date syrup), unsweetened dark chocolate, and pumpkin pie spice. Mix on high speed until fully combined and creamy.
- Assemble the Bars: Remove the crust from the freezer and pour the pumpkin cream filling evenly over it. Return the dish to the freezer and allow it to harden for at least 3-4 hours.
- Add the Chocolate Topping: Melt 1 cup of unsweetened dark chocolate separately. Pour the melted chocolate evenly on top of the firm pumpkin cream layer. The cold surface will quickly harden the chocolate layer.
- Serve: Cut into 6 large or 12 small bars once the chocolate layer has set. Keep refrigerated or frozen until serving.
Notes
- Use only the solid cream from the coconut milk cans; discard or save the water for other uses.
- You can choose between keto and paleo versions for both crust and filling based on your dietary preference.
- Lilly’s Chocolate, Monk Fruit Syrup, and Liquid Stevia are recommended for the best flavor and keto-friendliness.
- Freeze the assembled bars to ensure they set properly and hold shape.
- Store leftover bars in the freezer or refrigerator to maintain texture and freshness.
- Adjust sweetness to taste with your preferred sugar-free sweetener or natural syrup.
Nutrition
- Serving Size: 1 large bar (1/6th of recipe)
- Calories: 320
- Sugar: 2g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
