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Keto Spiced Pumpkin Tart

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Category

Keto Dessert

Servings

8

Prep Time

30 minutes

Cook Time

30 minutes

Ingredients

  • 4 x Keto Keto Coconut & Cashew Bars

  • 2 tablespoons tahini or other nut butter

  • 2 tablespoons melted coconut oil

  • 200g cooked pumpkin

  • 200g soft cheese

  • 30g sweetener (erythritol)

  • 2 eggs, beaten

  • 2 tablespoons coconut flour

  • 1 teaspoon cinnamon

  • 1 teaspoon ginger

  • Pinch of nutmeg

  • 1 teaspoon vanilla extract

  • Pecan pieces, to decora

Directions

  1. First make the tart case: Blend the Keto keto bars until broken down then add in the nut butter and melted oil. Pulse again until the mixture comes together.

  2. Press into a greased 20cm loose-bottomed round cake or tart tin, up the sides and across the bottom Leave while you make the filling.

  3. Place the cooked pumpkin, soft cheese, sweetener, eggs, coconut flour, spices and vanilla and blend until smooth.

  4. Pour this over the tart case then bake at 170C for 30 minutes until golden and firmed up. Leave to cool then pop in the fridge for 1 hour before slicing and serving up.

A great autumnal tart with a coconutty twist. This keto friendly version is just as simple to make as the classic version and will go down a treat with your friends and family.

Ingredients:

For the tart case

  •  4 x Keto Keto Coconut & Cashew Bars
  •  2 tablespoons tahini or other nut butter
  •  2 tablespoons melted coconut oil

For the pumpkin filling

  •  200g cooked pumpkin
  •  200g soft cheese
  •  30g sweetener (erythritol)
  •  2 eggs, beaten
  •  2 tablespoons coconut flour
  •  1 teaspoon cinnamon
  •  1 teaspoon ginger
  •  Pinch of nutmeg
  •  1 teaspoon vanilla extract
  •  Pecan pieces, to decorate

Get making!

  1. First make the tart case: Blend the Keto keto bars until broken down then add in the nut butter and melted oil. Pulse again until the mixture comes together.
  2. Press into a greased 20cm loose-bottomed round cake or tart tin, up the sides and across the bottom Leave while you make the filling.
  3. Place the cooked pumpkin, soft cheese, sweetener, eggs, coconut flour, spices and vanilla and blend until smooth.
  4. Pour this over the tart case then bake at 170C for 30 minutes until golden and firmed up. Leave to cool then pop in the fridge for 1 hour before slicing and serving up.

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