I'm home for Thanksgiving, so obviously I had to make something pumpkin. Last week I went to a keto bakery in Toronto and was inspired by their pumpkin pie bars, except I wanted to recreate it with a twist so I added chocolate chunks and a chocolate drizzle. These are quickly becoming my favorite pumpkin dessert, plus they are super quick and easy to make! They are sure to be a hit at your Thanksgiving dinner!
Bars
2 sticks salted butter
3/4 cup golden Lakanto
1 tbsp vanilla
15 oz canned pumpkin
1 tbsp pumpkin pie spice
1 tsp cinnamon
2 large eggs
1/4 cut oat fiber
1 cup coconut flour
1 bar Lily's milk chocolate
Chocolate Drizzle
1 bar Lily's milk chocolate
1 tbsp coconut oil
Instructions:
1) Pre-heat oven to 350 degrees.
2) Cream together butter and golden Lakanto.
3) Add in vanilla, pumpkin, pumpkin pie spice, cinnamon, eggs, oat fiber and coconut flour. Mix well.
4) Chop up a Lily's milk chocolate bar. (You can also use their chocolate chips, but I love the taste of milk chocolate in these).
5) Add the chocolate to the dough and stir well.
6) Spray a 7x11 pan with coconut oil.
7) Press the dough evenly into the pan.
8) Bake for around 32 minutes.
9) Remove from oven and allow to cool slightly.
10) In a small microwavable bowl, place a chopped up Lily's bar and coconut oil.
11) Microwave and stir in small increments to avoid burning.
12) Cut a tiny corner off of a ziploc bag and pour the chocolate into it. Drizzle it on top.
13) Place in refrigerator and allow it to cool fully.
14) Cut into bars and enjoy!
Picture Instructions:
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