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+ servings

Pumpkin Pecan Chocolate Chip Protein Bars {THM-S, Low Carb, Sugar Free}

Servings: 9



  • Place pumpkin and almond butter in a large mixing bowl and mix with a hand mixer until smooth.
  • Add remaining ingredients and mix well.
  • Place into a Silicone Bar Mold or 8x8 glass pan and place in freezer until firm.
  • Remove from mold, or if in a glass pan cut into bars.
  • For best results, store in the freezer.


If some of your ingredients are cold, your coconut oil may start to solidify when you mix it in. If this happens, you can just pop it in the microwave for about 15 seconds or until it is soft again.
I'm sure you could also use natural peanut butter in place of the almond butter in this recipe, but I have not personally tried this.
Feel free to substitute your favorite on-plan sweetener if you do not have Gentle Sweet.