These easy Gluten Free Pumpkin Bars require only 6 ingredients and can be whipped in one bowl. They're delicious and moist with chocolate chips in every bite. The best part is they are totally flourless, paleo, and keto.
Preheat oven to 350 degrees Fahrenheit. Line a 6x9 baking sheet with parchment paper and grease with coconut oil.
In a bowl, whisk eggs and sweetener until well combined. Add pumpkin puree, almond butter, vanilla extract, pumpkin spice, and salt and stir together to combine well.
Add baking soda and fold it in gently. Stir in chocolate chips.
Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick comes out clean.
Remove from oven and rest for 5 minutes.
Notes
Recipe makes approximately 12 bars (2"x 2" squares).
Nutrient-dense: Use sprouted almond butter for better digestion.
Pump up the protein: Add a scoop or 2 of grass-fed collagen peptides for extra protein and amino acids.
Sweetener substitutions: Coconut sugar is a great mineral-rich sweetener. To make these bars keto, use monkfruit sweetener. Alternatively, you can use honey to make these GAPS compliant.
Leftovers can be stored in an airtight container for up to 5 days. They are best stored in the refrigerator.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.