Low Carb Pumpkin Bars
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Low Carb Pumpkin Bars

Low Carb Pumpkin Bars recipe provided by Tara Wright, Whole Body Living

Fall wouldn’t feel complete without smooth and delicious low carb pumpkin bars loaded with a velvety cream cheese frosting. These keto pumpkin bars have no added sugar and are just about as low in carbs as a low carb pumpkin bar can get.

Instead of sugar, I use a combination of sugar alternatives and just a hint of molasses. To get just the right level of moisture and creaminess, I’ve used sour cream in the filling.

Wondering if these could possibly be keto?

They are! In moderation. Keep reading to get the full nutrition facts.

Low Carb Pumpkin Bars

Low Carb Pumpkin Bars

Start to Finish: 45 mins

These low carb pumpkin bars are the perfect thing when a pumpkin craving hits. They are low enough in carbs to be an acceptable keto pumpkin bar option. 

INGREDIENTS:

  • 1/3 cup coconut flour (54 g)
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 can pumpkin puree
  • 6 eggs
  • 1/2 cup olive oil
  • 1 cup sour cream
  • 1 1/2 tablespoon pumpkin pie spice
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 cup BochaSweet
Sugar-Free Cream Cheese Frosting
  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1/2 cup heavy whipping cream
  • 1/4 cup BochaSweet
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon maple extract
INSTRUCTIONS:
  1. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
  2. Grease a 9×9 baking pan.
  3. Preheat oven to 350 degrees.
  4. In a small bowl combine coconut flour, xanthan gum, cream of tartar and baking soda. Set aside.
  5. In a large mixing bowl combine pumpkin, eggs, olive oil, sour cream pumpkin pie spice, vanilla, almond, sweetener and mix until combined.
  6. Add the dry ingredients to the wet ingredients and mix for about 1 minute or until all ingredients are well combined.
  7. Pour batter into greased 9×9 baking pan.
  8. Bake in a 350 degree oven for 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow to cool completely before serving.
  10. Store covered or in an air-tight container in the refrigerator for up to 3 days.
Sugar-Free Cream Cheese Frosting
  1. Combine all of the ingredients in a mixing bowl. Begin mixing on low, slowly increasing the speed to whip the frosting. The frosting is done when it is whipped and smooth.

Servings: 18

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 211
  • Total Fat: 19g
  • Saturated Fat: 8g
  • Cholesterol: 90mg
  • Sodium: 174mg
  • Potassium: 124mg
  • Total Carbs: 5g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 3g
  • Vitamin A: 83.6%
  • Vitamin C: 1.5%
  • Calcium: 5%
  • Iron: 4.8%
Dairy Free Pumpkin Spice Keto Coffee Creamer Recipe Photo
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Dairy Free Pumpkin Spice Keto Coffee Creamer recipe provided by Tara Wright, Whole Body Living

In an attempt to reduce my consumption of dairy, I created this dairy free pumpkin spice keto coffee creamer. I eat A LOT of dairy on a keto diet and after a conversation with my mom about this, I decided that coffee creamer was a great place to start.

Also, many of you have been asking me for dairy free keto recipes. So, why not start with an easy one that goes into our coffee and tastes oh-so-good.

The best part is…

ONE TABLESPOON OF THIS DAIRY FREE PUMPKIN SPICE KETO COFFEE CREAMER HAS .32G OF NET CARBS (OR .38G TOTAL CARB)!

So, what’s the base?

The base for this pumpkin spice keto coffee creamer is full fat coconut milk. You can find it at Costco or order it from Amazon by the case. If you avoid dairy, I definitely recommend ordering it by the case. You can use it as a substitute for heavy whipping cream in most applications!

Dairy Free Pumpkin Spice Keto Coffee Creamer Recipe Photo

 

Dairy Free Pumpkin Spice Keto Coffee Creamer

Start to Finish: 7 mins

This Dairy Free Pumpkin Spice Coffee Creamer is perfect for those on a Keto, Paleo or Low Carb High Fat diet or for people wanting to avoid the added sugars found in traditional creamers.

INGREDIENTS:

  • 1 can full fat coconut milk (13.66 oz)
  • 1 tablespoon pumpkin pie spice
  • 1/3 cup BochaSweet
  • 3 tablespoon MCT Oil
  • 1 tablespoon pure vanilla extract
  • 1/4 cup pumpkin puree

INSTRUCTIONS:

  1. Pour the unsweetened coconut milk into a microwave safe bowl or 32 ounce mason jar and warm the coconut milk at power level 5 for 1 to 2 minutes until the mixture will stir back together.
  2. Add pumpkin pie spice, BochaSweet, MCT Oil, vanilla extract, and pumpkin puree.
  3. Blend together using a whisk or an immersion blender until thoroughly combined.
  4. Keep in the fridge in a tightly sealed container. This will keep up to two weeks in the refrigerator.

Servings: 36 tablespoons

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 36
  • Total Fat: 3g
  • Saturated Fat: 2g
  • Sodium: 1mg
  • Potassium: 33mg
  • Vitamin A: 5.3%
  • Vitamin C: 0.5%
  • Calcium: 0.3%
  • Iron: 1.3%
Low Carb Peanut Butter Blondies
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Low Carb Peanut Butter Blondies recipe provided by Tara Wright, Whole Body Living

These low carb peanut butter blondies are so good you’ll keep coming back for more. Eating the entire pan may be a problem…

Fortunately these low carb peanut butter blondies boast only 3 net carbs per serving!

I recommend cutting these once cool and freezing them in a tightly sealed container in the freezer. This may prevent you from eating the whole darn pan!

Now, you may be wondering “Is Peanut Butter Keto?” Techncially…. NO. Peanuts are actually not a nut. They are a legume!

If you’re following a strict Keto Diet, then this low carb peanut butter blondie recipe isn’t for you. However, if  you’re one to choose to indulge a little from time to time and want an indulgence that’s low carb… this could be allowed.

In the end, the decision is yours to make.

Low Carb Peanut Butter Blondies

Low Carb Peanut Butter Blondies

Start to Finish: 30 mins

Boasting only 3 net carbs per serving, these low carb peanut butter blondies are a great treat when following a low carb diet. Grain-free baking at it’s finest!

INGREDIENTS:

  • 1/2 cup coconut oil, 4 ounces (105g, softened)
  • 3/4 cup peanut butter, 6 ounces (192g)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup BochaSweet
  • 2 eggs
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut flour (1 ounce, 28g)
  • 1 teaspoon grain free baking powder

INSTRUCTIONS:

  1. Preheat oven to 350 degrees (325 degrees convection)
  2. In a mixing bowl, combine the softened coconut oil, peanut butter, pure vanilla extract, BochaSweet and beat on medium speed until the mixture is pale and fluffy. Stop and scrape down the sides of the bowl occasionally.
  3. Add eggs and mix until combined.
  4. In a small separate bowl, weigh your coconut flour and add salt. Mix this dry mixture into your wet peanut butter mixture for about two minutes, making sure the coconut flour is thoroughly combined. The mixture will thicken as you mix it as the coconut flour absorbs moisture from the wet ingredients.
  5. Finally, add your grain free baking powder. If you can’t find grain free baking powder you can substitute 1/3 tsp cream of tarter plus 2/3 tsp baking soda. If you make this substitution, work quickly to get your bars in the oven as this is a single acting compound and needs to be baked right away to yield a good rise.
  6. Pour batter into a greased 9×9 baking pan.
  7. Bake for 17-20 minutes or until toothpick inserted in the center comes out clean. Be careful not to over-bake.
  8. Allow to cool before cutting into pieces. Enjoy!

Servings: 12

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 190
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 27mg
  • Sodium: 112mg
  • Potassium: 10mg
  • Total Carbs: 4g
  • Dietary Fiber: 1g
  • Protein: 4g
  • Vitamin A: 0.8%
  • Calcium: 0.4%
  • Iron: 1.1%
Low Carb Pumpkin Spice Muffins
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Low Carb Pumpkin Spice Muffins recipe provided by Tara Wright, Whole Body Living

Next up in my all things pumpkin spice series— Low Carb Pumpkin Spice Muffins! These keto-friendly pumpkin muffins are loaded with the flavors of fall. Coconut flour really does the trick for these pumpkin muffins as it’s inherent sweetness really rounds out the flavor as the end result!

These pumpkin spice muffins are grain free, sugar free, low carb and packed full of good-for-you ingredients. Go ahead…allow yourself something sweet on the keto diet.

Low Carb Pumpkin Spice Muffins

Low Carb Pumpkin Spice Muffins

Start to Finish: 35 mins

This keto friendly, low-carb pumpkin spice muffin recipe is just the thing for fall mornings. Top them with real whipped cream for a delectable low carb treat!

INGREDIENTS:

  • 1/2 cup pumpkin puree
  • 3 eggs
  • 1/4 cup olive oil
  • 1/2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 4 teaspoon pumpkin pie spice
  • 1/2 cup BochaSweet
  • 1 tablespoon acacia fiber powder
  • 1/2 cup coconut flour
  • ½ teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon baking soda

INSTRUCTIONS:

  1. Preheat oven to 325 degrees or 300 degrees convection.
  2. Prepare your cupcake pan with liners or by greasing liberally with butter or coconut oil.
  3. In a large mixing bowl, combine pumpkin puree, eggs, cream, oil, BochaSweet, and vanilla and blend on low for about one minute.
  4. Add the coconut flour, Acacia powder and xanthan gum and beat on low for approximately two minutes. Scrape down the sides of the bowl a few times.
  5. Finally, add the cream of tarter and baking soda and blend until combined.
  6. Split the batter between 12 cupcake tins, filling to about 3/4 of the way full.
  7. Bake at 325 or 300 degrees convection for 23-25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
  8. Allow to cool completely before removing from the cupcake pan.

Servings: 12

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 121
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 54mg
  • Sodium: 236mg
  • Potassium: 68mg
  • Total Carbs: 5g
  • Dietary Fiber: 2g
  • Protein: 2g
  • Vitamin A: 35.9%
  • Vitamin C: 0.7%
  • Calcium: 1.9%
  • Iron: 3.3%

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