Keto Pumpkin Bread Bars
These are a deliciously easy, keto and gluten free pumpkin cookie recipe that you can bake up into bar form. A one bowl, one pan recipe you can whip up in 30 minutes or less!
Preheat your oven to 350 degrees. Grease an 9x9 pan with non-stick spray or coconut oil.
In a bowl, combine the softened butter, pumpkin puree, and then the eggs and mix till blended.
Next, add in your granulated low carb sweetener until it's dissolved.
Finish it off by adding the remaining dry ingredients and mix until it comes together. Fold in the chocolate chips.
Add the whole mixture to an 9x9 pan and spread until it is smooth and even.
Bake for 18-20 minutes. Allow to cool and slice into 16 bars. Store bars in a sealed container.
Do bake these as individual cookies, they are a cookie bar. You could also bake in a 9 inch skillet too if desired.
Serving: 1g | Calories: 86kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 125mg | Fiber: 1g | Sugar: 3g