Healthy Pumpkin Bars
These healthy pumpkin bars are fudge like, gooey and moist! They are quick and easy to make. This recipe is made with no refined sugar. This recipe is grain free, gluten free, low carb and low sugar. They are great for the fall months, Thanksgiving and Christmas!
Why You’ll Love This Recipe
- These healthy pumpkin bars are quick and easy.
- Everything is mixed in one bowl.
- No dough chilling required.
- They are made without any refined sugar.
- These bars are low carb.
- The pumpkin and chocolate combination is so delicious!
- This recipe is grain free, gluten free, low carb, and refined sugar free.
- Check out these Keto Chocolate Chip Cookies for another low carb dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for healthy pumpkin bars. Scroll down to the recipe card for full ingredients list and instructions.
Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor.
Use melted unsalted butter. If you only have salted, them omit the pinch of sea salt.
Brown sugar Truvia adds a great brown sugar flavor without the refined sugar. If you are not sugar free, use light brown sugar.
In addition, erythritol adds sweetness without the refined sugar. Regular granulated sugar can be used if needed.
Three eggs help bind these bars together. Additionally, the eggs provide a soft texture. I do not recommend a Vegan egg replacement.
A little vanilla extract adds a homemade flavor.
Canned pumpkin purée adds the pumpkin flavor.
Use your favorite vanilla protein powder. I used a low carb sugar free version. If yours is sweetened, consider cutting back on the brown sugar alternative or erythritol.
Both almond flour and coconut flour add substance. These flours are both very unique. Therefore, there are no perfect substitutes.
Add in a pinch of sea salt if desired.
Baking soda leavens these bars.
Pumpkin pie spice further enhances the pumpkin flavor! If needed, replace with cinnamon and a pinch of nutmeg.
Lastly, add in sugar free chocolate chips.
Taste & Texture
These healthy pumpkin bars taste like pumpkin and chocolate! They are not overly sweet. The erythritol taste is not detectable.
These bars are slightly more cake like than fudge brownies. They are more fudge like than cake. So, they are a great mix between cake and brownies.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
In a mixing bowl, add melted coconut oil, melted butter, brown sugar alternative and erythritol. Mix vigorously for 1 minute.
Then, add in all remaining ingredients except chocolate chips. Stir to combine.
Fold in chocolate chips.
Transfer batter to the lined baking pan.
Bake for 32 to 35 minutes or until toothpick inserted comes out with moist crumbs.
Finally, remove from oven. Allow them to fully cool before slicing.
Expert Tips & Tricks
Carefully measure ingredients.
If not low carb or low sugar, white sugar and brown sugar work well.
The dough is relatively thick.
Do not bake too long. Almond flour has the tendency to burn. The edges will be golden brown.
Bake these healthy pumpkin bars until a toothpick inserted comes out mostly clean. A few moist crumbs are fine.
These bars typically rise a lot while baking. Once they cool down, they will slightly flatten and become fudge like.
Fully cool before slicing and serving.
How to Serve & Store
Serve healthy pumpkin bars once fully cooled.
They pair well with milk, hot chocolate, coffee or tea.
Serve warmed up with a scoop of ice cream or whipped cream!
Store covered at room temperature for up to 3 days.
Freeze for up to 1 month.
Frequently Asked Questions
Spice up canned pumpkin with pumpkin pie spice. It adds a great natural pumpkin flavor. Chocolate chips also help.
Yes, they are gluten free. Make sure your protein powder is gluten free as well.
Yes. Feel free to use coconut sugar in this recipe.
Use your favorite vanilla protein powder. Try to find one that is not sweetened.
You May Also Like
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Bread
- Healthy Pumpkin Muffins
- Almond Flour Pumpkin Bread
- Pumpkin Banana Bread
If you make this healthy pumpkin bar recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Healthy Pumpkin Bars
- ¼ cup melted coconut oil
- ½ cup melted unsalted butter
- ⅓ cup brown sugar Truvia
- ¼ cup erythritol , or white sugar alternative
- 3 eggs
- 1 tsp vanilla extract
- 1 cup pumpkin purée
- 1 cup low carb vanilla protein powder
- ¼ cup almond flour
- ¼ cup coconut flour
- pinch sea salt, optional
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ¾ cup sugar free chocolate chips
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square baking pan with parchment paper.
- In a mixing bowl, add melted coconut oil, melted butter, brown sugar alternative and erythritol. Mix vigorously for 1 minute.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips.
- Transfer batter to the lined baking pan.
- Bake for 32 to 35 minutes or until toothpick inserted comes out with moist crumbs.
- Finally, remove from oven. The bars will have puffed up. Allow them to fully cool before slicing. They will become more fudge like as they cool.
- If not low carb or low sugar, feel free to use regular white sugar and brown sugar.
- The dough is pretty thick.
- Do not over bake.
- Bake until toothpick inserted comes out mostly clean with moist crumbs.
- The bars will rise significantly in the oven. They become more dense and gooey as they cool.
- Allow them to cool fully before slicing.
- Store covered at room temperature for up to 3 days.
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