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These tender keto pumpkin bars have an oatmeal-like texture for a satisfying breakfast deal with. Filled with wholesome fat and 10g of protein, they’re good for busy weekday mornings. This put up is sponsored by ChocZero.
Life will get actually hectic for me within the fall. The children have a number of actions and their birthdays are all inside a number of weeks of one another. I’m additionally busy creating scrumptious keto vacation recipes for Thanksgiving and Christmas.
So I attempt to have some straightforward breakfast treats on the go always. And within the spirit of all issues pumpkin spice, I made these Keto Pumpkin Breakfast Bars once more just lately. This time with a excessive protein twist!
Now I’ve bought a brand new low carb excessive protein recipe so as to add to my rising assortment. I really like grabbing one in all these bars earlier than I drive youngsters to high school or head to the gymnasium.
Why you could do this recipe
For those who ask folks what their favourite season is, a big proportion of them will say fall. There may be a lot to like about it. Cozy sweaters, fires within the fire, and hearty soups simmering on the range. And pumpkin spice EVERYTHING!
These keto pumpkin bars are the whole lot you need them to be. They’ve a texture much like my keto oatmeal, however they maintain collectively higher so that you don’t need to scoop them right into a bowl to eat them.
They’ve simply the proper stability of pumpkin and spices, and the keto chocolate chips make them tremendous tasty and visually interesting. I used ChocZero darkish chocolate chips for my bars however they’d be scrumptious with the milk or white chips as effectively. Rumor has it that they’re popping out with some butterscotch chips quickly, too!
These bars even have glorious macros for a wholesome keto food regimen. 10 grams of protein per bar offers you a lift of power to face a busy day or a troublesome exercise. They usually freeze effectively, so you can also make them forward and have them prepared while you want them!
Individuals who love recipes like Keto Pumpkin Muffins and Keto Pumpkin Pancakes are certain to like these straightforward breakfast bars.
Reader opinions
“OMG! These are so good! I made the pumpkin waffles the opposite day, so I nonetheless had the remainder of the cam left over. It was good to make this recipe. I needed to substitute pecans for the pumpkin seeds however it didn’t make a lot distinction. You should definitely do this” — Tyra
“These have turn out to be a favourite! I do use a little bit Sukrin brown sugar substitute and use rather less swerve. It offers it much more taste. Positively an excellent and transportable breakfast. It additionally freezes very well.” — Debra
“These have been superb. Very satisfying. Utterly gave me that oatmeal really feel and texture. Very straightforward to make.” — Jen S.
Components you want
- Nuts and seeds: I used pumpkin seeds (shelled uncooked pumpkin seeds), flaked coconut, and sliced almonds. For those who don’t like coconut, you’ll be able to substitute that with extra sliced almonds in the identical quantity.
- Almond flour: Use a finely floor, blanched almond flour to assist the bars maintain collectively a little bit higher.
- Sweetener: I like Brown Swerve in these bars, because the brown sugar taste goes completely with pumpkin spice. See the Knowledgeable Ideas part for extra sweetener choices.
- Collagen protein: Collagen protein powder (aka collagen peptides) provides texture and vitamin to those breakfast bars. It additionally helps them maintain collectively higher.
- Pumpkin pie spice: I normally use pre-made pumpkin pie spice, however you can even make your individual.
- Pumpkin puree: Make sure that your pumpkin puree isn’t too watery, as it should make the bars very smooth. If it’s not good, thick puree, pressure it to take away a number of the extra moisture.
- Sugar-free chocolate chips: I just like the addition of darkish chocolate chip with the pumpkin however you need to use chopped nuts as a substitute.
- Pantry staples: Eggs, butter, baking powder, vanilla extract, salt.
Step-by-step instructions
1. Grind the nuts and seeds: In a meals processor, mix the coconut, almonds and pumpkin seeds. Pulse till the combination resembles oat flakes. You need them pretty effectively floor up, however some bigger items are okay.
2. Add the dry components: Switch to a big bowl. Add the almond flour, sweetener, collagen, baking powder, pie spice, and salt and blend effectively.
3. Stir within the moist components: Stir within the pumpkin puree, eggs, butter, and vanilla extract till effectively mixed. Stir in 6 tablespoons of the chocolate chips.
4. Bake: Unfold the batter in a greased 9×9 inch steel baking pan and high with the remaining chocolate chips. Bake at 350ºF for 25 to 35 minutes, till the sides are golden brown and the highest is agency to the contact. Take away and let cool utterly earlier than slicing into bars.
Knowledgeable suggestions
Be sure you mix up the nuts, seeds, and coconut till they resemble uncooked oats. They need to be comparatively small, with some bigger items. For those who depart them too coarse, the bars shall be extra crumbly.
You should utilize different brown sugar replacements or granular sweeteners on this recipe. However keep in mind that allulose primarily based sweeteners will make the bars brown a lot quicker. I like to recommend dropping the temp to 325ºF for those who use allulose. (The brand new Swerve Brown doesn’t include sufficient allulose to be an actual subject right here).
You can’t use different protein powders rather than the collagen. Whey and egg white protein will make the bars extra cake-like. Collagen gives moisture and a few chewiness to the bars.
The baking time listed is for a 9×9 inch steel pan. Glass and ceramic pans don’t conduct warmth as effectively and will take fairly a bit longer to bake via correctly. It’s also possible to use an 8×8 pan however that may even take longer to bake correctly because the bars shall be thicker.
Often Requested Questions
It’s straightforward to make a dairy-free model of those bars. Use melted coconut oil or avocado oil rather than the butter.
This keto breakfast bar recipe has 7.1g of carbs and 4.2g of fiber per serving. That involves 2.9g web carbs per bar.
You’ll be able to retailer leftover bars on the counter at room temperature for a few days or within the fridge in a coated container for as much as 5 days. It’s also possible to freeze them for a number of months. Carry the bars to room temperature earlier than serving.
Extra scrumptious fall breakfast concepts
Keto Pumpkin Breakfast Bars Recipe
These tender keto pumpkin bars have an oatmeal-like texture for a satisfying breakfast deal with. Filled with wholesome fat and 10g of protein, they’re good for busy weekday mornings.
Servings: 16 bars
Energy: 232kcal
Directions
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Preheat the oven to 350ºF and grease a 9×9 inch steel baking pan.
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Pulse till the combination resembles oat flakes. You need them pretty effectively floor up, however some bigger items are okay.
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Switch to a big bowl. Add the almond flour, sweetener, collagen, baking powder, pie spice, and salt and blend effectively.
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Stir within the pumpkin puree, eggs, butter, and vanilla extract till effectively mixed. Stir in 6 tablespoons of the chocolate chips.
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Unfold the batter within the ready baking pan and high with the remaining chocolate chips. Bake 25 to half-hour, till the sides are golden brown and the highest is agency to the contact. Take away and let cool utterly earlier than slicing into bars.
Vitamin Information
Keto Pumpkin Breakfast Bars Recipe
Quantity Per Serving (1 bar)
Energy 232
Energy from Fats 166
% Day by day Worth*
Fats 18.4g28%
Carbohydrates 7.1g2%
Fiber 4.2g17%
Protein 10.8g22%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
