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Keto -ish Pumpkin Streusel Bars With Ancient Nutrition Keto Collagen

Keto -ish Pumpkin Streusel Bars With Ancient Nutrition Keto Collagen

It's that time of year, pumpkin EVERYTHING is on the agenda. I love pumpkin but a little but a little bit goes a long way for me. I have always loved streusel as a kid. My mom would make them and I was that kid picking off all the sweet streusel and then trying to spread the little bit I left around so my mom wouldn't notice ( did that with cookie dough ice cream too, I would pick out all the dough and leave the vanilla ice-cream behind for whomever was the next to reach for it). Don't worry I have grown out of that now (Kinda). I am not keto, or paleo but I am Keto/Paleo -ish. My natural diet that works for me and the foods I enjoy really go along with these two diets so naturally it's what I crave (you just won't find me intermittently fasting but that's a different story!) 

These pumpkin Streusel bars are low enough in sugar that you can eat them for breakfast or for dessert. I am so excited to share them with you guys. There is a bit of maple syrup in this recipe if you aren’t following a STRICT Keto lifestyle i recommend the maple syrup, however if you are not wanting the carbohydrates, replace all maple syrup (or half of it) with Stevia or Monk fruit.

*set oven to 350 and use an 8x8 baking dish

For the crust:

  • 2 C Almond Flour

  • 1/4 C of melted coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp of liquid stevia (optional) Or 2 tbsp Maple Syrup

  • 1 egg

  • 1/2 tsp of sea salt

  • 2 scoops of Ancient Nutrition Collagen

  • ** Dough should form a shape of a ball, if it’s too dry add a TBS of water or 2 Until the consistency sticks together lightly **

    • mix all ingredients together only use water as needed to form a dry lumpy ball consistency * this is the hardest part to get right so add the water little by little to prevent dough from getting too moist!

    • Press the dough into an even layer in the 8x8 pan with fingertips and bake for 10 minutes. Let the crust cool in the refrigerator while you make the filling and streusel

For the filling: 

  • 1 C organic pumpkin Puree

  • 2 tbsp cinnimon

  • 1 tsp pumpkin pie seasoning (primal palate)

  • 1/2 tsp nutmeg

  • 1 tbsp of liquid stevia (optional) Or 2 tbsp Maple Syrup

Mix filling together and spread over cooled crust in a thin even layer * make sure oven is still on  

For the streusel:

  • 3 tbsp of maple syrup

  • 1/4 tsp sea salt

  • 3 tbsp melted coconut oil

  • 1/4 tsp of cinnamon

  • 1 c chopped almonds and pecans

Sprinkle streusel over the pumpkin filling press it into the top lightly and cook for 20 - 25  minutes on 350. 

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