Pumpkin Pie Protein Crumble Bars
Servings 10
Ingredients
- 2 Cups Almond Flour 1 1/2 cups for the crust + 1/2 cup for the crumble
- 1/4 Cup Orgain Organic Vanilla Protein Powder
- 1/3 Cup (Divided) Lakanto Monkfruit Sweetener
- 2 Tsp Ground Cinnamon (Divided)
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Ground Ginger
- 1/3 Cup Coconut Oil (Melted & Divided)
- 1 Cup Pumpkin Puree
- 1 Large Egg
- 1 Tsp Vanilla Extract
Instructions
- Prepare the Crust: In a bowl, combine 1 1/2 cups almond flour, 2 tablespoons of Lakanto Monkfruit Sweetener, 1 teaspoon ground cinnamon, and 1/4 cup melted coconut oil. Mix until it resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of a greased 13 x 9 inch baking pan to form a thick crust.
- Prepare the Pumpkin Filling: In another bowl, whisk together the pumpkin puree, egg, vanilla extract, remaining 2 tablespoons of Lakanto Monkfruit Sweetener, 1 teaspoon ground cinnamon, ground nutmeg, and ground ginger until smooth. Spread the pumpkin mixture evenly over the crust.
- Prepare the Crumble Topping: In a third bowl, mix 1/2 cup almond flour, Orgain Organic Vanilla Protein Powder, remaining 1 tablespoon of Lakanto Monkfruit Sweetener, and 1 tablespoon melted coconut oil until crumbly. Sprinkle this mixture evenly over the pumpkin layer.
- Bake: Bake at 350°F for 30–35 minutes, or until the crumble topping is golden and the pumpkin layer is set.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares. Serve and enjoy the perfect balance of creamy pumpkin and crunchy topping.
- This makes 10 Servings. Each serving is 7 WW Points. Enjoy!