Keto pumpkin bars

Tammy Marie Soety

Pumpkin Bars with Cream Cheese Frosting keto

INGREDIENTS

 1 cup Pumpkin puree

 ¼ cup Coconut oil

 2 oz Cream cheese

 2 large Egg

 1 tsp Vanilla extract

 1 cup Blanched almond flour

 ⅔ cup Erythritol sweetener blend

 2 tsp Gluten-free baking powder

 1 tsp Pumpkin pie spice

 ½ tsp Sea salt

CREAM CHEESE FROSTING

 6 oz Cream cheese (softened, cubed)

 ½ cup Powdered erythritol

 1 tsp Vanilla extract

 1 tbsp Heavy cream (optional, for easier frosting)

INSTRUCTIONS

1. Preheat the oven to 350° degrees F). Line a 9x9 in (23x23 cm) baking pan with parchment paper. Use quick release on bottom and top of paper

2. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.

3. In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.

4. In another bowl, stir together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.

5. Add the dry flour mixture to the wet ingredients. Beat with the hand mixer at low speed, until just combined.

6. Transfer the batter to the lined baking pan and smooth the top. Bake for 20 to 30 minutes, until an inserted toothpick comes out clean. Cool completely.

7. To make the frosting, use a hand mixer to beat together the cream cheese, sweetener, and vanilla, until smooth. Serving size: 1 bar, or 1/16 of entire recipe

NUTRITION INFORMATION PER SERVING

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