These oatmeal-like keto pumpkin bars make a satisfying breakfast. Healthy fats and 10g of protein make them ideal for busy weekday mornings. ChocZero sponsored this post.
Ingredient
– 1 cup raw shelled pumpkin seed– ¾ cup flaked coconut– ½ cup sliced almond– 1 cup almond flour– ½ cup Swerve Sweetener– ⅓ cup collagen protein powder– 2 teaspoon baking powder– 2 teaspoon pumpkin pie spice– ¼ teaspoon salt– ½ cup pumpkin puree– 2 large egg– 6 tablespoon butter, melted– 1 teaspoon vanilla extract– ½ cup dark chocolate chips, sugar-free
Direction
1
Start by preheating the oven to 350ºF and greasing a 9x9-inch metal baking pan
2
Place pumpkin seeds, coconut, and almond slices in a food processor. Pulse until oat flakes form. Most should be ground, but larger pieces are fine.
3
Transfer to big bowl. Stir in almond flour, sweetener, collagen, baking powder, pie spice, and salt.
4
Mix pumpkin puree, eggs, butter, and vanilla. Mix in 6 tablespoons chocolate chips.
5
Sprinkle the remaining chocolate chips over the batter in the baking pan. Bake until the edges are golden brown and the top is firm, 25–30 minutes. Cut into bars after cooling completely.