Ingredients for Low Carb Frosted Pumpkin Bars
- 2 cups almond flour
- Splenda Sugar Substitute
- Ground Cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Ground Cloves
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- Oil
- Water
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- Lemon, Rind Of
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How to Make Low Carb Frosted Pumpkin Bars
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sweetener until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree, vanilla extract, and spices.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before frosting.
- For the frosting, beat together the cream cheese, butter, and sweetener until smooth and creamy.
- Add the vanilla extract and pumpkin spice and beat until well combined.
- Frost the cooled bars and refrigerate for at least 30 minutes to allow the frosting to set.
- Cut into bars and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
28g
Fat
18g
Carbs
3g
