Pumpkin Bars with Dark Chocolate and Coconut KETO ❤ ⭐⭐⭐⭐⭐

Pumpkin Bars with Dark Chocolate and Coconut

16 Bars 

Scrumptious low carb pumpkin bars made with almond butter instead of flour. These delicious grain-free, gluten-free and dairy free bars will blow your mind.

Ingredients: 

• 1/2 cup natural almond butter
• 1/2 cup pumpkin puree
• 1/4 cup pure maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• pinch of salt (only if using unsalted almond butter)
• 1 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• pinch of cloves
• 1/2 cup unsweetened coconut flakes, divided
• 3 oz your favorite dark chocolate bar (at least 70% cocoa), coarsely chopped

Instructions: 

• Preheat oven to 350 degrees F. Spray an 8x8 inch baking pan with nonstick cooking spray.

• In a large bowl, whisk together all ingredients except coconut and dark chocolate. Once ingredients are well combined, fold in 1/4 cup of the coconut flakes and all of the dark chocolate.

• Pour into prepared pan and sprinkle the rest of the coconut flakes on top. Bake for 20 minutes or until slightly golden brown on the edges. Place pan on wire rack to cool. Once cool, cut into 16 squares. Enjoy!

Notes:

• You can sub in pumpkin spice in place of ginger, nutmeg and cloves. 

Macros:

• Calories: 86 cal | Net Carbs: 4g | Protein: 3g | Fat: 6g 

• Source: Ambitious Kitchen