Pumpkin Crumble Bars

Ready for something delicious, that targets that sweet craving but doesn’t send you on a roller coaster with a huge sugar rush?!

I love this with my coffee!

You can make this recipe keto style or paleo, depending on the sweetener you use!


  • 1/3 cup coconut flour
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/8 tsp sea salt
  • 2 eggs beaten
  • 1/3 cup pumpkin purée
  • Sweetener of choice {for paleo: 1/3 cup real maple syrup. For keto: 1/4 cup erythritol…I like Swerve or Truvia}
  • 1/4 cup heavy cream or milk alternative {count milk or almond}
  • 2 Tbsp coconut oil OR butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda + 1 tsp apple cider vinegar. Mix these in a separate little bowl {will be fizzy!}

Crumble topping:

  • 1/2 cup of chopped almonds or pecans
  • 3 Tbsp unsweetened shredded coconut
  • 2 Tbsp coconut sugar OR 1 Tbsp erythritol
  • 1 tsp cinnamon
  • 3 Tbsp coconut oil OR butter, melted


Preheat oven to 350F

In large bowl combine all ingredients up to the crumble topping. Mix well.

Spread into a greased 8×8 pan & set aside.

In small bowl, combine crumble topping ingredients & spread on top of batter in pan.

Bake @350F about 30 minutes or until top is golden brown and toothpick comes out of the center clean.

Cool completely and refrigerate about an hour before serving.


{recipe adapted from www.beautyandthefoodie.com}

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