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Easy to make low carb gluten free pumpkin bars with chocolate chips that have no sugar added. They’re so good even the kids love them.
As I was looking to use up some canned puree leftover after making pumpkin truffles, I stumbled upon a recipe for chocolate chip squares. Although I was searching for a pumpkin cake recipe, the bar recipe caught my eye so I decided to try and make a low carb version.
The recipe was on the Martha Stewart site. I’ve actually been a fan of Martha’s for a long time and was fortunate to get tickets to see her live in NYC back in 2005 during the first week of filming her new show.
Adapting to a low carb pumpkin bar recipe
It wasn’t very difficult to adapt the original recipe to one that’s keto friendly. In fact, it wasn’t difficult to adapt the recipe to make low carb gluten free pumpkin bars with chocolate chips.
The original recipe calls for two cups of regular wheat flour. From my experience in low carb baking, the best flour replacement is a combination of both almond and coconut flours. The ideal ratio is 3-4 parts almond flour to one part coconut flour.
Therefore, I tried using 1.5 cups of almond flour and 0.5 cup of coconut flour to replace the all-purpose flour. I also added a little xanthan gum to reduce crumbling that can occur without gluten.
The results on the first batch came out so well that I didn’t bother testing with a different flour ratio. I could have made other changes to use all coconut flour or even tried using just almond flour without any other changes.
I do prefer all coconut flour and I may try to tweak the recipe again for that. In order to make it work, I’d have to use less flour and add in a bit more egg and liquid. Usually a few tests are required to convert to a recipe using only coconut flour.
How to make gluten free pumpkin bars
If you want to cut back carbs further, the chocolate chips in these gluten free pumpkin bars can be omitted. However, I find the combination of pumpkin and chocolate is tastes much better.
The ingredients needed to make the recipe are: butter, low carb sweetener, eggs, vanilla extract, pumpkin puree, almond flour, coconut flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, ground cloves, xanthan gum, and low carb chocolate chips.
To make the bars, first the butter and half the sweetener are creamed together (photos 1 & 2). The eggs and vanilla are beaten in next (photos 3 & 4) then the pumpkin puree is mixed in (photos 5 & 6).
The rest of the ingredients are then stirred in (photos 7-13) with the exception of a handful of chocolate chips to sprinkle on top before baking. The batter is then spread into a 9×13-inch pan (photo 14), the reserved chips are sprinkled on top (photo 15), and then it’s baked for 30-35 minutes at 350°F.
When done, the top of the bars with be a nice golden brown (photo 16). Once cooled slightly, the bars are cut into squares and enjoyed (photos 17 & 18).
What kind of low carb chocolate chips?
For convenience, I used Lily’s stevia sweetened chocolate baking chips. Although you can use the whole 9 ounce bag, it adds a lot of unnecessary carbs.
I did a quick measure and the amount in the bag was about 1 ¾ cups of chocolate chips. I recommend using only a half bag of Lily’s chocolate chips to cut back on carbs and cost. Therefore the recipe calls for 4½ ounces of chocolate chips.
To save even more money, you can make your own sugar free low carb chocolate chips. I use my own homemade chocolate recipe and pour it into a baking pan to cool. Then, I just cut the big hunk of chocolate into bits.
Recipe Variations
This recipe makes a dozen large bars. If making for a large group or to cut down on calories, they could be cut into smaller squares. Very dense and moist, these delicious pumpkin bars are hard to resist.
If you leave out the chocolate chips, a chocolate ganache could be drizzled on top instead. I’ve got a great recipe for ganache in my low carb peanut butter cheesecake recipe.
You can even leave the chocolate out all together and drizzle with a simple mix of cream cheese, cream, and powdered sweetener. Or, try frosting them with the same cream cheese icing I used in my other low carb pumpkin bars.
Printable Recipe
We hope you enjoy these delicious and easy to make pumpkin cookie bars with chocolate chips. If you give the recipe a try, be sure to let us know what you think in the comment section below.
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Pumpkin Chocolate Chip Bars – Gluten Free
Ingredients
- 1 cup butter softened
- 1 cup low carb sugar substitute divided (add more to taste)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon xanthan gum optional – to reduce crumbling
- 4½ ounces sugar free chocolate chips about 3/4 cup plus 2 tablespoons
Instructions
- Preheat oven to 350 degrees Grease or line 9×13 baking pan.
- In large mixing bowl, cream the butter and half the sweetener together. Then beat in egg and vanilla. Add the pumpkin an mix well.
- Add the rest of the ingredients and mix until well combined. Fold in all but 1/4 cup of the chocolate chips.
- Spread batter into prepared pan. Sprinkle reserved chips on top.
- Bake for 30-35 minutes. Let cool on rack before cutting.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in October 2018. Originally published November 2014.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Ericka Jennings says
Did you use powdered sweetener in this recipe? When I watched the video it looks like you used granular with the butter and then powdered after the spices. Is that correct? Or will all granular sweetener do?
Thanks,
Lisa MarcAurele says
I just divided the sweetener. A granular is fine to use in this recipe.
Heidi says
Perfect bars! I love that this recipe makes so much. Doubling doesn’t always work out. Thanks for all your foolproof recipes! Low carb ingredients are expensive and its nice to trust a source 🙂
Stephanie says
Do you have a recommendation or recipe for pumpkin puree? I have a fresh Pumpkin and am hoping I can turn that into puree if possible!
Lisa MarcAurele says
I like to use either the Instant Pot or Slow Cooker as described at https://www.bobbiskozykitchen.com/2015/10/slow-cooker-pumpkin-puree.html but you can also roast in the oven as shown at https://ketodietapp.com/Blog/lchf/Home-made-Pumpkin-Puree
Malorie Edie says
Can you use krisda choco chips?
Lisa MarcAurele says
I’m not familiar with those chocolate chips, but they should work if they are fine for baking.
Z says
Hi,is there a different flour I can use in place of almond flour. I’m allergic to nuts. It’s fine if not I was just wondering.
Lisa MarcAurele says
There’s sesame seed flour and sunflower seed flour. Both can replace almond flour one for one.
Susie says
I cooked at 350 for 30 minutes and it cooked all the way but it turned out more of a darker brown than yours, not burnt. But I find that this happens to me when I bake with almond flour. Any suggestions? Do you think if I bake at a lower temp for longer that would help?
Lisa MarcAurele says
It could just be a variation in ovens. I’d try lowering the temp and cooking longer.
Robin Abernethy says
As I read through the comments, it looks like the sweetner linked may have changed a few times. I see Pyure mentioned (original link?), then Swerve, and now it links to monkfruit sweetner. I had Pyure and cut it to 1/2 cup total, since it’s supposed to be 2 x as sweet as other sweetners. I also cut it into 32 mini bars for Thanksgiving. Going to count it as 2 net carbs.
Lisa MarcAurele says
Any sweetener can be used. I’ve gone through several sweeteners over the years. Originally I used Pyure (which I still love), then I tried Swerve (which I don’t really care for due to a weird taste), finally monk fruit has won me over. But you can use whatever sweetener you prefer in most of my recipes, including this one.
Julie White says
Ahhhhhh!!!!! Just put them in the oven, glanced over at the bag of almond flour to my horror it was psyllium husk powder. Oh well, just going to wait and see.
Judy says
These are fantastic!! It’s been forever since I’ve had something rich and cakey, and these will do beautifully! I used unsweetened carob chips because that’s what I had, and a combination of inulin and Stevia. Thank you for the recipe!!
Alyssa says
Do you have suggestions for a nondairy replacement for the butter? Thanks!
Lisa says
I like to use butter flavored coconut oil.
Pam says
I really want to try out this recipe but anytime I bake using Swerve, the baked product has a granular sugar gritty feel. Its like the sugar does not dissolve. Have you had this issue in your baking? Do you have any recommendations on how to correct it?
Lisa says
I only have that issue if there’s too much sweetener added. And I didn’t have that issue with these bars. You can always lessen the amount of granular sweetener and replace with a concentrated sweetener. Any grittiness is due to erythritol.
AJ says
Is the swerve the confection or granular? The link brings you to the bundle.
Lisa says
You can use either. I used the regular Swerve.
Suzanne Van Englehoven says
I made these last night and am pretty pleased, yet want to ask opinion to tweak just a bit. I feel like they are pretty light in pumpkin flavor. Can you help me think of ways to boost the pumpkin flavor? Then, I had Sweet Lead Stevia powder in the house so used that (vs the specified brand in recipe). Wondering if the ‘sweetness’ quotient is bumping off the pumpkin flavor?? I used 2 eggs and they are very moist so that is great. I like the texture. It is just the pumpkin and sweet that are a bit off. I’d appreciate any recommendations. I think it is a good recipe. (It would be fun to bring to Thanksgiving for my non-low carb clan if I can tweak just a bit.)
Lisa says
You could try adding more pumpkin and sweetener.
kate says
To boost pumpkin flavour heat in a small pan with spices until it becomes fragrant- I do this whenever I make pumpkin pie and it makes a big difference.
Lisa MarcAurele says
Thanks for the tip!
Shannon Hames says
Does the amount of sweetener change the texture at all?
Lisa MarcAurele says
I’ve been able to cut the sweetener in half without much noticeable difference in texture.
Jaasy says
Hi there my niece has a nut allergy, is it possible to use more coconut flour in place of almond?
Lisa says
You’d need to make other changes to do that. However, you could replace the almond flour with finely ground sunflower seeds and the amount would be the same.
Mickie Gibbs says
Will any stevia work in place of the Pyure?
Lisa says
You can use any sweetener. Just keep in mind that Pyure is twice as sweet as sugar so you’ll have to convert accordingly (use twice as much of a one-for-one sugar replacement).
Cassandra says
Just made these – they turned out really crumbly and poofy – is this normal? I’m not really sure if they’re fully cooked, so I might have underbaked them – the edges were firm and starting to char a little. Any opinions on it would be nice! I’m hoping it firms up a bit when it’s fully cooled.
Lisa says
If they came out crumbly, you may have needed another egg and maybe some xanthan gum. They should firm up once cooled. Like most low carb baked goods, they are much better the next day after being in the refrigerator the next day.
Shelley says
I’m quite surprised that this recipe has 37.5 carbs per bar! How is the a low-carb recipe?? I’ve reviewed the ingredients and I’m not seeing where the carb count is coming from?
Lisa says
There seems to have been a mistake in the calculation from the software I was using and also noticed a significant amount of carbs from the chocolate chips. I recalculated and got only 8g net carbs per blondie after correcting the mistake along with using only half bag of chocolate chips. The original recipe had way more chips than is needed. I updated the nutrition information in the recipe to reflect the changes. Thanks for catching the mistake!
Philis Hileman says
REALLY enjoyed this recipe. I can not even have chocolate and it was still so so good. Thank you.
Lisa says
Without the chocolate carbs are lower so I’ll have to try it that way. Thanks for letting us know!