Keto Pumpkin Chocolate Chip Bars

Published on August 27, 2021 by Sarah Troester

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Pumpkin chocolate chip bars are the perfect fall time treat! These keto friendly bars are incredibly soft and moist with lots of pumpkin flavor throughout. They are then topped with a delectable coconut cream cheese frosting to bring out all the comforting spices we love about autumn!

Keto Pumpkin Bars are the ultimate, low-carb pumpkin dessert. Add the coconut cream cheese to the mix and we are in heaven! They’re secretly healthy and oh so easy to make.

Enjoy these keto pumpkin bars plain, or topped with your favorite keto cream cheese frosting like I’ve done here with this scrumptious coconut cream cheese frosting.

I’m ready for fall, ya’ll BUT only because of the food! Summer is my jam; I’m a teacher and as you may have guessed, I am one hard core summer fanatic. Then comes fall, and the only thing that truly, truly excites me? The food! So I’ve taken two of my absolute favorites: pumpkin, chocolate and coconut and meshed them into one beautiful piece.

The best thing about this recipe is that you can easily have these low carb pumpkin chocolate bars in the oven in less than ten minutes.

I used Lakanto Monkfruit Sweetner sugar replacement in this low carb pumpkin bar recipe but you can also use Swerve Sweetener or Lakanto Maple Flavored Syrup.

I haven’t tried other sweeteners in this recipe yet. If you use another sweetener please comment and let me know how it turned out.

You can either choose to include the coconut frosting – or not. These pumpkin bars are simply excellent with a dollop of sweet butter! Happy fall, ya’ll!

If you make this recipe please stop back by and let me know what you thought. Also, if you have a question leave a comment and I will get back to you. Thank you for being part of our tribe!

Keto Pumpkin Chocolate Chip Bars

Servings:

Prep Time: 10

Cook Time: 30

Total Time: 40

Ingredients

For the pumpkin chocolate chip bars

1 cup pumpkin puree
2 tablespoons avocado oil
¼ cup granulated sugar-free sweetener
2 eggs
½ cup Lily's semi-sweet chocolate chips
1 teaspoon vanilla
1¼ cups coconut flour
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 teaspoon baking soda

For the coconut cream cheese frosting

¼ cup coconut milk
4 ounces cream cheese, softened at room temperature
½ cup butter, softened at room temperature
3 tablespoons granulated sugar-free sweetener
1 teaspoon pure coconut extract
unsweetened shredded coconut flakes, to garnish, optional

Instructions

For the pumpkin chocolate chip bars

Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
Add pumpkin, oil, sweetener, eggs, and vanilla to a medium mixing bowl. Mix until combined.
Add coconut flour, pumpkin spice, salt, baking soda, and chocolate chips. Mix until well combined.
Pour batter into your prepared 8"X8" pan.
Bake for 25 – 30 minutes or until the top starts to darken and the center is set.
If desired, frost with coconut cream cheese frosting and shredded coconut flakes (see below)
Store in an airtight container in the refrigerator for up to 5 days.

For the coconut cream cheese frosting

Beat the cream cheese, butter, sweetener and coconut extract together. Add the coconut milk to lightly thin it out.
Beat until smooth. You may want to use a hand mixer to smooth any lumps out.

Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this keto pumpkin chocolate chip bars recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!