Keto Pumpkin Protein Bars

These delicious pumpkin protein bars will make a great low carb snack option for you to go about your day.

We will be using coconut flour, protein powder, almond butter, pumpkin puree and almond milk to make our batter. For more flavors, we will add a little bit of cinnamon, ground ginger and sweetener.

The consistency will be soft, dense and moist. If you want your protein bars dryer, you can either add more coconut flour or protein powder or reduce the amount of almond milk. If you want it creamier, add more butter.

You can also use pure peanut butter instead of almond butter and coconut milk instead of almond milk. Feel free to express your creativity.

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Pumpkin Protein Bars Recipe

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Pumpkin Protein Bars
Pumpkin Protein Bars
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert, Snack
Cuisine Ketogenic, Low Carb
Prep Time 20 minutes
Passive Time 3 hours
Servings
Ingredients
  • 1/2 cup coconut flour
  • 2 scoop protein powder
  • 2 tbsp almond butter
  • 1/4 cup pumpkin boiled and drained
  • 1/2 cup unsweetened almond milk
  • 1/2 tbsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp Stevia optional
Course Dessert, Snack
Cuisine Ketogenic, Low Carb
Prep Time 20 minutes
Passive Time 3 hours
Servings
Ingredients
  • 1/2 cup coconut flour
  • 2 scoop protein powder
  • 2 tbsp almond butter
  • 1/4 cup pumpkin boiled and drained
  • 1/2 cup unsweetened almond milk
  • 1/2 tbsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp Stevia optional
Pumpkin Protein Bars
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Add the coconut flour to a bowl along with the cinnamon, ginger, and protein powder. Mix until the dried ingredients are well combined. Set this dried ingredient mixture aside
  2. Boil pumpkin and drain the water then blend it until you get a puree. You can also use canned pumpkin puree, just make sure they don’t have any sugar added.
    Making pumpkin puree
  3. Add almond butter, sweetener and pumpkin puree in a bowl and mix well.
  4. Add the dried ingredient mixture along with almond milk and stir until getting a soft mixture.
  5. Spread the mixture on a nonstick baking dish and place it in the fridge for about 3 hours.
  6. Cut into 8 pieces and enjoy.
    Low Carb Pumpkin Protein Bars
Recipe Notes

Macros (per serving): Calories: 94– Fat: 3.3g – Net carbs: 3.6g (total carbs: 7.8g, fiber: 4.2g) – Protein: 8.4g

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