Keto Pumpkin Spice Granola Bars

These Keto Pumpkin Spice Granola Bars are the perfect low-carb treat to satisfy your fall cravings. Packed with a mix of nuts and seeds, and infused with the warming flavors of pumpkin spice, they are both nutritious and delicious. They are perfect for a quick breakfast, a convenient snack, or a healthy dessert option.

Course Snacks

Cuisine American

Keyword keto breakfast, Keto Pumpkin Spice Granola Bars, keto snacks, Low Carb Granola Bars, Pumpkin Spice

Prep Time 15

Cook Time 20

Total Time 35

Servings Bars

Calories 140kcal

Equipment

Food processor
8x8 inch (20x20 cm) baking pan
Parchment paper
Mixing bowls
Measuring cups and spoons
Whisk
Cutting board
Knife

Ingredients

1 cup almonds 143g / 5 ounces
½ cup pumpkin seeds 64g / 2.25 ounces
¼ cup sunflower seeds 34g / 1.2 ounces
¼ cup unsweetened shredded coconut 20g / 0.7 ounces
¼ cup flaxseed meal 30g / 1 ounce
2 tbsp chia seeds 24g / 0.85 ounces
⅓ cup pumpkin puree 75g / 2.65 ounces
¼ cup unsalted butter, melted 57g / 2 ounces
¼ cup sugar-free maple syrup 60ml
1 tsp vanilla extract 5ml
2 tsp pumpkin pie spice
¼ tsp salt

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, allowing some overhang for easy removal of the bars.
In a food processor, pulse the almonds until they are broken into small pieces but not fully ground.
In a large mixing bowl, combine the pulsed almonds, pumpkin seeds, sunflower seeds, shredded coconut, flaxseed meal, and chia seeds.
In a separate bowl, whisk together the pumpkin puree, melted butter, sugar-free maple syrup, vanilla extract, pumpkin pie spice, and salt until well combined.
Pour the wet ingredients into the dry ingredients and mix thoroughly until everything is well coated.
Transfer the mixture to the prepared baking pan and press down firmly into an even layer. You can use the bottom of a measuring cup to help press the mixture down.
Bake in the preheated oven for 20 minutes or until the edges start to turn golden brown.
Remove from the oven and let cool completely in the pan. Once cooled, use the overhanging parchment paper to lift out the granola slab and transfer it to a cutting board.
Cut into 12 bars and store in an airtight container.

Notes

These bars can be stored in an airtight container at room temperature for up to one week, or refrigerated for longer shelf life.

Feel free to add a handful of sugar-free chocolate chips or a drizzle of dark chocolate on top for an extra treat.

Ensure the bars have cooled completely before cutting to maintain their shape and prevent crumbling.

Nutrition