This post may contain affiliate links. Please read our disclosure policy.
These low-carb pumpkin crumble bars are what I make when I want a pumpkin dessert that doesn’t start with a can.
Instead of pumpkin purée, I grate fresh pumpkin and cook it in a little butter with cinnamon until it’s soft and the extra water is gone.
It goes over a creamy skyr layer and under a crumble made from almond flour, butter and chopped pecans.
There’s no crust and no flour, and the only sweetener is monk fruit.
Warm from the oven, it’s a spoonable pumpkin crumble.
After a night in the fridge, the skyr layer firms up and you get clean bars with three distinct layers: white, orange, golden.
I make them a day ahead and keep them in the fridge for the week.
I make these for my husband, who mostly avoids sweets, and for me, because I always crave something sweet.
They just need to be lower carb.
Why These Pumpkin Crumble Bars Work
Made for make-ahead. They’re better on day two, which helps when you’re baking for the holidays.
Real grated pumpkin. It gives the middle layer texture and a fresh pumpkin taste that purée can’t.
No crust to press. The skyr base bakes straight in the pan, so you’re one step shorter than a cheesecake bar.
Low-carb and no added sugar. Almond flour, monk fruit and nuts, with no white flour or sugar.
Protein from real food. The skyr base adds protein without any powders.
Two desserts in one. Serve it warm with a spoon, or chilled as neat squares.
Ingredients for Low-Carb Pumpkin Bars
Skyr base: plain unsweetened skyr, an egg, a tablespoon of cornstarch to help it set, monk fruit sweetener, vanilla and a pinch of salt. Thick Greek yogurt works too, but the layer will be a little softer.
Pumpkin filling: freshly grated pumpkin, butter, monk fruit, cinnamon, vanilla, salt, and chopped pecans or walnuts. Butternut squash works the same way.
Almond flour crumble: almond flour, softened butter (not melted), monk fruit, cinnamon, vanilla, salt and more nuts.
A note on the sweetener: these amounts are for a granulated monk fruit blend that replaces sugar 1:1. Pure monk fruit extract is far stronger, so don’t swap it in measure for measure.
How to Make Pumpkin Crumble Bars
- Prep the pan. Heat the oven to 350°F (175°C). Line an 8-inch square dish with parchment, leaving an overhang so you can lift the bars out later.
- Bake the skyr base. Whisk the skyr, egg, cornstarch, monk fruit, vanilla and salt until smooth, then spread it in the pan. Bake for about 10 minutes, until it’s partly set.
- Cook the pumpkin. Melt the butter in a skillet and add the grated pumpkin, monk fruit, cinnamon and salt. Cook for 8–10 minutes, until the pumpkin is tender and most of the liquid is gone. Off the heat, stir in the vanilla and nuts.
- Make the crumble. Rub the softened butter into the almond flour, monk fruit, cinnamon, vanilla and salt with your fingertips until you have clumpy crumbs, then fold in the nuts.
- Layer. Spread the pumpkin over the skyr base and scatter the crumble on top, leaving some big clusters.
- Bake again. Bake for 20–28 minutes more, until the crumble is golden and the base is set. If the top browns too fast, cover it loosely with foil.
- Chill. Let the pan cool, then refrigerate for at least 3–4 hours, ideally overnight, before cutting into bars.
Tips for the Best Low-Carb Pumpkin Bars
- Cook the water out of the pumpkin. This is the step that keeps the layers clean. Wet pumpkin makes a soggy middle.
- Use softened butter for the crumble, not melted. Melted butter turns it into a paste instead of crumbs.
- Don’t overbake the base. The skyr layer should stay creamy, not dry or rubbery.
- Slice cold. Cut the bars straight from the fridge with a sharp knife, and wipe the blade between cuts.
- Taste the pumpkin before layering. Monk fruit blends vary in sweetness, so adjust before it goes in the oven.
Warm or Chilled?
Warm: a soft, spoonable pumpkin crumble. It’s great straight from the dish, but it won’t hold a square shape.
Chilled: firm, sliceable pumpkin bars with three clear layers. This is how they look in the photos, and it’s how I store them.
Storage and Make-Ahead
- Fridge: up to 3–4 days, covered.
- Make ahead: bake them the day before. They slice better after an overnight chill.
- Meal prep: cut 9 squares and keep them in a container, ready for an after-dinner treat all week.
Variations
- Butternut squash instead of pumpkin
- Walnuts instead of pecans, or a mix
- Pumpkin pie spice instead of cinnamon
- Greek yogurt instead of skyr (thick, plain)
- Another low-carb sweetener, adjusted to taste
FAQ
Are these pumpkin crumble bars keto? They’re made with low-carb ingredients, but pumpkin and skyr both have natural carbs. Whether they fit keto depends on your portion and your daily total.
Can I use canned pumpkin purée? Yes. Use about 1 cup (240 g) of plain pumpkin purée, not pumpkin pie filling. Cook it in the skillet with the butter, monk fruit, cinnamon and salt for 4–5 minutes, until it thickens and starts to pull away from the pan, then stir in the vanilla and nuts. The middle layer will be smooth and custardy instead of textured, and the bars need the full overnight chill to slice cleanly.
Why is my skyr layer soft? It’s naturally soft when warm. Chill the bars overnight and avoid watery yogurt.
Can I make low-carb pumpkin bars ahead of time? Yes, and it’s the best way to make them. They firm up and slice cleanly after a night in the fridge.
Are they gluten-free? The ingredients are naturally gluten-free: almond flour, skyr, pumpkin, nuts and butter.
Low-Carb Pumpkin Crumble Bars
Ingredients
Skyr Base
- 300 g plain unsweetened skyr, 1¼ cups
- 1 large egg
- 1 tbsp cornstarch
- 2–3 tbsp monk fruit sweetener, 1:1
- 1 tsp vanilla extract
- Pinch of salt
Pumpkin Filling
- 350 g peeled, grated pumpkin, 12 oz
- 25 g unsalted butter, 2 tbsp
- 2-3 tbsp monk fruit sweetener
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 40 g hopped pecans or walnuts, ⅓ cup c
Almond Flour Crumble
- 100 g 1 cup almond flour
- 40 g 3 tbsp softened unsalted butter
- 2-3 tbsp monk fruit sweetener
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 20-30 grams chopped pecans or walnuts, ¼ cup chopped pecans or walnuts
Instructions
- Heat the oven to 350°F (175°C) and line an 8-inch square dish with parchment.
- Whisk the skyr, egg, cornstarch, monk fruit, vanilla and salt until smooth, then spread in the dish.
- Bake for about 10 minutes, until partly set.
- Melt the butter in a skillet, then add the grated pumpkin, monk fruit, cinnamon and salt.
- Cook for 8–10 minutes, until tender and most of the liquid has evaporated.
- Off the heat, stir in the vanilla and nuts.
- Rub the softened butter into the almond flour, monk fruit, cinnamon, vanilla and salt until crumbly.
- Fold the nuts into the crumble.
- Spread the pumpkin over the skyr base.
- Scatter the crumble on top.
- Bake for 20–28 minutes, until golden and set.
- Cool, then refrigerate for at least 3–4 hours before cutting.
Notes
The amounts assume a monk fruit blend that replaces sugar 1:1, not pure extract.
Serve warm with a spoon, or chilled as sliced bars.
Keeps for 3–4 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
