Ingredients:

  • 2 cups (200g) super-fine almond flour
  • 1/4 cup (30g) coconut flour
  • 1/2 cup (100g) powdered monk fruit sweetener
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/2 cup (120g) pumpkin puree
  • 2 large (100g) eggs
  • 1/3 cup (75g) unsalted butter, melted and cooled
  • 1 tsp (5ml) pure vanilla extract
  • 3/4 cup (130g) sugar-free semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Blot the pumpkin puree firmly with paper towels to remove excess moisture. In a large bowl, whisk together the melted butter, room-temperature eggs, drained pumpkin, and vanilla extract until smooth.
  3. Sift almond flour, coconut flour, powdered monk fruit, baking powder, and spices into the wet ingredients. Fold gently with a spatula until no dry streaks remain.
  4. Stir in the sugar-free chocolate chips until evenly distributed.
  5. Spread the batter evenly into the prepared pan and bake for 22–25 minutes until edges pull away from the sides and the top is golden-brown.
  6. Allow the bars to cool completely in the pan for at least 30 minutes to let the fats solidify and set the structure.