Keto pumpkin protein bars

Indulge in guilt-free fall flavors with our Keto Pumpkin Protein Bars! Made with whey protein powder, canned pumpkin, cream cheese, and a hint of pumpkin pie spice, these low-carb, high-protein bars are perfect for a healthy snack or post-workout treat.

  • 29 Jan 2025
  • Cook time 20 min
  • Prep time 5 min
  • 4 Servings
  • 5 Ingredients

Keto pumpkin protein bars

Keto pumpkin protein bars are a delicious and nutritious snack that's perfect for autumn or any time you crave a pumpkin-flavored treat. These bars combine the muscle-building benefits of whey protein with the rich, comforting flavors of pumpkin and pumpkin pie spice while remaining low in carbohydrates. Plus, they're incredibly easy to make!

Ingredients:

1 scoop whey protein powder
30g
1/2 cup canned pumpkin
120g
1/2 cup cream cheese
120g
1 egg
54g
1 tsp pumpkin pie spice
1.70g

Instructions:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures the oven will be hot enough for baking when the mixture is ready.
2. Prepare the baking dish: Line a 8x8-inch baking dish with parchment paper or lightly grease it with a keto-friendly oil such as coconut oil or butter to prevent sticking.
3. Combine the ingredients: In a large mixing bowl, add the whey protein powder, canned pumpkin, cream cheese, egg, and pumpkin pie spice.
4. Mix until smooth: Use a hand mixer or stand mixer to blend the ingredients together until smooth and well-combined. Make sure there are no lumps of cream cheese left in the mixture.
5. Pour into the baking dish: Once the mixture is smooth, pour it into the prepared baking dish and spread it evenly with a spatula.
6. Bake: Place the baking dish into the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The bars should be set and slightly golden on top.
7. Cool: Allow the bars to cool completely in the baking dish. This will help them firm up and make them easier to cut.
8. Cut and serve: Once cooled, remove the bars from the baking dish by lifting the parchment paper or using a flexible spatula. Cut into 8 equal-sized bars.
9. Store: Store any leftovers in an airtight container in the refrigerator for up to a week or freeze for longer storage.

Tips:

- Use Room Temperature Ingredients: Ensure the cream cheese and egg are at room temperature before mixing to achieve a smoother batter.

- Sweeten to Taste: If you prefer a sweeter taste, consider adding a keto-friendly sweetener like stevia or erythritol.

- Check for Doneness: Bake the bars until they are set and a toothpick inserted in the center comes out clean. This will ensure they are fully cooked.

- Store in the Refrigerator: Keep the protein bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.

- Add Texture: For added texture, consider mixing in chopped nuts or seeds to the batter before baking.

With just a few simple ingredients and minimal prep time, these keto pumpkin protein bars are a fantastic snack option for those following a ketogenic or low-carb lifestyle. They offer a delightful blend of flavors and a good dose of protein, making them perfect for post-workout snacks or as a quick and satisfying treat any time of day.

Nutrition Facts
Serving Size80 grams
Energy
Calories 120kcal6%
Protein
Protein 10g7%
Carbohydrates
Carbohydrates 6g2%
Fiber 1.12g3%
Sugar 2.78g3%
Fat
Fat 6g7%
Saturated 3.28g11%
Cholesterol 77mg-
Vitamins
Vitamin A 310ug35%
Choline 70mg13%
Vitamin B1 0.08mg6%
Vitamin B2 0.28mg22%
Vitamin B3 0.24mg1%
Vitamin B6 0.08mg5%
Vitamin B9 22ug5%
Vitamin B12 0.60ug25%
Vitamin C 1.29mg1%
Vitamin E 0.55mg4%
Vitamin K 5ug4%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.05mg5%
Iron, Fe 0.80mg7%
Magnesium, Mg 27mg6%
Phosphorus, P 180mg14%
Potassium, K 190mg6%
Selenium, Se 8ug14%
Sodium, Na 140mg9%
Zinc, Zn 0.86mg8%
Water
Water 60g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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