Chocolate Pumpkin Squares

Chocolate Pumpkin Squares

Yield: 16
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Cooling Time: 1 hour 30 minutes
  • Total Time: 1 hour 10 minutes (+ 1 hour 30 minutes cooling)


For the Crust

  • 2 cups almond flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 Tablespoon coconut oil
  • ¼ cup keto-friendly maple syrup

For the Filling

  • 1 cup unsweetened pumpkin puree
  • ½ cup heavy cream
  • 2 large eggs
  • ¼ cup keto-friendly maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt

For the Topping


  1. Preheat oven to 325F. Line an 8×8 baking pan with parchment paper, allowing excess to hang over sides. Set aside.
  2. To make the crust: In a food processor, combine almond flour, cinnamon, baking soda, and salt. Pulse to combine. Add coconut oil, syrup, and vanilla extract. Pulse until dough forms.
  3. Press dough into bottom of prepared baking pan. Transfer to oven for 12-15 minutes, until just golden.remvoe from oven and cool 15 minutes before filling.
  4. To make filling: In a large mixing bowl with an electric mixer, beat pumpkin puree, heavy cream, eggs, syrup, vanilla extract, pumpkin pie spice, baking soda, and salt until creamy. Pour into prepared pie crust.
  5. Transfer pan to oven and bake 35-45 minutes, until filling is set.
  6. Remove pan from oven. Cool 30 minutes on the counter.
  7. In the microwave or on the stove, melt milk chocolate chips and white chocolate chips separately. Drizzle over pumpkin filling. Transfer to refrigerator for 1 hour.
  8. Slice into 16 squares.