Keto -ish Pumpkin Streusel Bars With Ancient Nutrition Keto Collagen

It’s that time of year, pumpkin EVERYTHING is on the agenda. I love pumpkin but a little but a little bit goes a long way for me. I have always loved streusel as a kid. My mom would make them and I was that kid picking off all the sweet streusel and then trying to spread the little bit I left around so my mom wouldn’t notice ( did that with cookie dough ice cream too, I would pick out all the dough and leave the vanilla ice-cream behind for whomever was the next to reach for it). Don’t worry I have grown out of that now (Kinda). I am not keto, or paleo but I am Keto/Paleo -ish. My natural diet that works for me and the foods I enjoy really go along with these two diets so naturally it’s what I crave (you just won’t find me intermittently fasting but that’s a different story!) 

These pumpkin Streusel bars are low enough in sugar that you can eat them for breakfast or for dessert. I am so excited to share them with you guys. There is a bit of maple syrup in this recipe if you aren’t following a STRICT Keto lifestyle i recommend the maple syrup, however if you are not wanting the carbohydrates, replace all maple syrup (or half of it) with Stevia or Monk fruit.

*set oven to 350 and use an 8×8 baking dish

For the crust:

  • 2 C Almond Flour

  • 1/4 C of melted coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp of liquid stevia (optional) Or 2 tbsp Maple Syrup

  • 1 egg

  • 1/2 tsp of sea salt

  • 2 scoops of Ancient Nutrition Collagen

  • ** Dough should form a shape of a ball, if it’s too dry add a TBS of water or 2 Until the consistency sticks together lightly **

    • mix all ingredients together only use water as needed to form a dry lumpy ball consistency * this is the hardest part to get right so add the water little by little to prevent dough from getting too moist!

    • Press the dough into an even layer in the 8×8 pan with fingertips and bake for 10 minutes. Let the crust cool in the refrigerator while you make the filling and streusel

For the filling: 

  • 1 C organic pumpkin Puree

  • 2 tbsp cinnimon

  • 1 tsp pumpkin pie seasoning (primal palate)

  • 1/2 tsp nutmeg

  • 1 tbsp of liquid stevia (optional) Or 2 tbsp Maple Syrup

Mix filling together and spread over cooled crust in a thin even layer * make sure oven is still on  

For the streusel:

  • 3 tbsp of maple syrup

  • 1/4 tsp sea salt

  • 3 tbsp melted coconut oil

  • 1/4 tsp of cinnamon

  • 1 c chopped almonds and pecans

Sprinkle streusel over the pumpkin filling press it into the top lightly and cook for 20 – 25  minutes on 350. 

Leave a Comment

Your email address will not be published. Required fields are marked *

*