Easy to make low carb pumpkin chocolate chip bars are gluten free and sugar free. They’re so good even the kids love them.
The credit for these low carb gluten free pumpkin bars goes to Martha Stewart. I stumbled upon her recipe for Pumpkin Chocolate Chip Squares while searching for a pumpkin cake recipe.
I was looking to use up some leftover canned pumpkin from the truffles that I made earlier. 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.
It wasn’t very difficult to adapt the original recipe to a low carb version. In fact, this pumpkin chocolate chips bar recipe was quite easy to adapt since it called for 2 cups of 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 parts almond flour to one part coconut flour.
For convenience, I used Lily’s stevia sweetened chocolate baking chips. The whole 9 ounce bag worked perfectly in this recipe.
I did a quick measure and the amount in the bag was about 1 ¾ cups of chocolate chips. Less chips could be used if desired because these pumpkin chocolate chip bars were loaded with them in the original recipe.
UPDATE: I recommend using only half bag of Lily’s chocolate chips to cut back on carbs and cost. Recipe has been revised to use only 4½ ounces of chocolate chips.
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.
Pumpkin Chocolate Chip Bars – Low Carb Gluten Free
Pumpkin Chocolate Chip Bars - Gluten Free
- 1 cup butter softened
- 1/2 cup Pyure all-purpose
- 1/4 cup low carb sweetener
- 1 large egg using 2 will help reduce crumbling
- 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
Preheat oven to 350 degrees Grease or line 9x13 baking pan.
In large mixing bowl, cream the butter and sugar 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.
Makes 12 bars Per bar: 288 calories, 23.5g fat, 27.6g carbs, 13g sugar alcohols, 6.3g fiber, 8.3g net carbs, 5.2g protein