Ingredients for Sugar Free Pumpkin Bars With Cream Cheese Frosting
- 1 1/2 cups whole wheat flour
- Wheat Gluten
- Xylitol Sweetener
- Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cinnamon
- Clove
- Nutmeg
- Canned Pumpkin
- Cooking Oil
- Sugar Free Applesauce
- 2 large eggs
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- Vanilla
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How to Make Sugar Free Pumpkin Bars With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the melted xylitol and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the whole wheat flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the pumpkin puree.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bars cool completely in the pan before frosting.
- For the frosting: Beat together the softened cream cheese, melted xylitol, and vanilla extract until smooth and creamy.
- Spread frosting evenly over the cooled pumpkin bars.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
34g
Carbs
3g
