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Low Carb Pumpkin Bars (Gluten Free and Dairy Free)

October 31, 2012 By Karen Sorenson

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Happy Halloween! When you think of Halloween or Fall one of the first things you probably think of is pumpkins. Thankfully for all of the low carbers pumpkin is low carb which makes it easy to enjoy holiday treats filled with pumpkin.  The filling for these Low Carb Pumpkin Bars is made up of pumpkin puree and a dairy free substitute for cream cheese.  This combination creates a luscious low carb pumpkin cheesecake like filling.  I love any dessert with chocolate so the chocolate crust is the perfect accent to the creamy pumpkin filling.  Don’t miss out on this holiday treat!  Even the non-low carbers in your life will love it.

What is your favorite way to eat pumpkin?  I’d love to hear about it in the comments below. 🙂

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Low Carb Pumpkin Bars (Gluten Free and Dairy Free)

Ingredients

    Crust:
  • 2 cups almond flour
  • 3 Tbsp cocoa powder
  • 3 Tbsp equivalent sweetener (I used Swerve)
  • 1/4 tsp baking soda
  • pinch of salt
  • 4 Tbsp coconut oil, melted
  • Filling:
  • 1 1/2 cup pumpkin puree
  • 1 cup "Cream Cheese" (recipe below)
  • 1/4 -1/3 cup equivalent sweetener (sweeten to taste--I used Swerve Confectioners Style or use honey for paleo)
  • 1/2 cup coconut oil, melted
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp ground ginger
  • 1/2 tsp ground nutmeg

Instructions

  1. Preheat oven to 300 F.
  2. Combine the dry ingredients for the crust.
  3. Add the coconut oil and stir to combine.
  4. Press the crust into a 9" x 9" square baking dish.
  5. Bake for 12-15 minutes or until browned. Allow to cool.
  6. Using an electric mixture, blend all of the ingredients for filling.
  7. Pour the filling over the cooled crust.
  8. Refrigerate for 3-4 hours or until the filling sets.

Notes

Net Carb Count*: Low Carb Pumpkin Bars: 2.65 net carbs per bar (yields 20 bars) *Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

3.1
https://holisticallyengineered.com/2012/10/low-carb-pumpkin-bars-gluten-free-and.html

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"Cream Cheese" (Dairy Free)

Ingredients

  • 2 cups blanched almonds (see how to blanch almonds)
  • 2/3 cup water
  • 3 Tbsp lemon juice
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar

Instructions

  1. Place all the ingredients in a blender and blend until smooth. Yields about 2 cups.

Notes

Adapted from Healthy Living How To

3.1
https://holisticallyengineered.com/2012/10/low-carb-pumpkin-bars-gluten-free-and.html

 Enjoy!
~Karen 
Products I used for this meal (click the image for more info or to purchase):
Check out Swerve’s November Deal: Buy 2 Get 1 Free Confectioners Style Sweetener 

Swerve Sweetener

Not interested in the Confectioners Style sale?  Use LOWCARB10 for 10% off your order (not valid with the above deal).

Check out other Allergy Free Recipes:

****Disclosure: Some of the links within in this post (and side bar) may be affiliate links.  I receive a small percentage from the respected affiliate programs for items purchased through the affiliate links.  I appreciate your support as this is helping for the cost of recipe development, graphic design, and for the publication of an ebook due out in February 2013.****

 

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5 Ingredient Grain Free Desserts

Filed Under: Desserts Tagged With: cheesecake, comfort food, dairy free, fall, gluten free, Halloween, health, holiday, holiday desserts, low carb, paleo friendly, primal friendly, special diet, thanksgiving

« Low Carb Roasted Garlic, Spinach and Mushroom Stuffed Pork Chops (Gluten Free and Dairy Free)
10 Ways to Use Coconut Oil »
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Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

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