Pumpkin Bars
Prep time
Cook time
Total time
Serves: 16
  • 1 can of Diabetic Kitchen Nut Butter Cookie Mix
  • 1 cup Almond Flour (Honeyville Brand)
  • 5 TBL Pumpkin (Farmers Market Organic)
  • 1 TBL Coconut Flour
  • 2 eggs
  • ΒΌ tsp Pumpkin Spice
  1. Preheat oven to 350 degrees F.
  2. Line an 8x8-inch glass-baking pan with parchment paper, leaving an overhang on only two opposite sides. Lightly spray with nonstick spray on the 2 sides that will not be covered in parchment paper.
  3. In an electric mixer combine all the ingredients in the mixing bowl. Mix on medium speed until combined, scrape sides, then process until smooth. This is a thick batter.
  4. Pour batter into prepared pan.
  5. Bake on the middle rack of your oven for 34 minutes in a 9 inch square pan or 36 minutes in a 8 inch square pan
  6. Let bars sit in pan for 3-5 minutes. Loosen two sides not with parchment paper overhang, lift from pan and transfer to a wire rack to cool completely before cutting into squares. Use your pizza cutter to cut your perfect Pumpkin Bars.
Calories 120 |Fat 6g |Carbs 23g |Fiber 19g |Protein 3g
Net carb per bar is 4g

Store on a plate on the counter covered with a CLOTH towel. They will be great for at least 3-4 days stored this way if they last that long. You can move them to the refrigerator at this point for longer storage.

Do not store in a plastic container unless you are putting them in the refrigerator.
Recipe by Diabetic Kitchen at https://diabetickitchen.com/pumpkin-bars/