Brown Butter Pecan Pumpkin Crunch Bars
These pumpkin crunch bars swap the traditional buttery pecan topping for a low‑carb, zero‑sugar version made with brown butter, pecans, almond flour, and whey protein. The pumpkin layer is flavored with spices and a sugar‑free sweetener, giving a creamy fall treat that’s crisp on top and smooth inside.
Instructions
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Brown the butter
In a skillet over medium‑low heat, melt the butter and continue cooking 4–6 minutes until it turns golden and smells nutty. Remove from heat and let cool slightly. -
Prepare pumpkin mixture
In a bowl, whisk together the pumpkin, 2 whole eggs, the extra yolk, powdered sweetener, heavy cream, vanilla, pumpkin pie spice, cinnamon, and sea salt. Stir in the coconut flour, then let the batter rest for 5 minutes. -
Assemble in pan
Grease an 8×8‑inch silicone pan (or line with parchment). Pour the pumpkin batter into the pan and smooth the surface. -
Make topping and combine
In a separate bowl combine chopped pecans, almond flour, brown sweetener, whey protein isolate, cinnamon, and sea salt. Pour the warm brown butter over the dry topping ingredients and stir until the mixture becomes crumbly. -
Add topping
Evenly sprinkle the crumbly topping over the pumpkin layer. Do not press it down; keep it loose for a crisp texture. -
Bake
Place the pan in a pre‑heated oven at 350°F. Bake 45–55 minutes, until the edges are set, the center has a slight jiggle, and the topping is golden. For extra crunch, move the pan to the top third of the oven for the final 5 minutes. -
Cool and chill
Allow the bars to cool for about 45 minutes, then refrigerate for 3–4 hours before slicing into squares.
Tips
For an extra creamy finish, top each slice with a spoonful of yogurt or whipped coconut cream. Store leftover bars in the fridge for up to 5 days.
Video
“The Dessert I Make Instead of Pumpkin Pie — ZERO Sugar, 15 Minutes of Work” by Victor Prince, watch on YouTube.
About this recipe
The bars are baked in an 8×8‑inch silicone pan and cut into nine generous squares. Their crunchy topping stays loose, creating a satisfying texture contrast with the velvety pumpkin filling. Ideal for a quick, guilt‑free dessert, they can be prepared the night before and kept refrigerated for easy grab‑and‑go servings. Serve each bar plain or topped with a dollop of yogurt for extra creaminess.
