Low Carb Frosted Pumpkin Bars |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 15 |
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Low carbers can have their cake and eat it too! Cooking time includes chilling time. Ingredients:
1 cup almond flour |
1 cup splenda sugar substitute |
1 teaspoon ground cinnamon |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cloves |
3 eggs |
1 (15 ounce) can pumpkin puree |
1/4 cup oil |
2 tablespoons water |
8 ounces cream cheese |
1 teaspoon vanilla extract |
1 cup splenda sugar substitute |
1/4 teaspoon grated lemon, rind of |
Directions:
1. In a mixing bowl, combine the first 6 ingredients.
2. Add the eggs, pumpkin, oil and water; mix well.
3. Spray a 11 x7 x2 baking pan with cooking spray.
4. Bake in pan at 350°F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
5. Cool.
6. For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
7. Frost and refrigerate for at least 15 minutes before cutting.
8. Refrigerate any leftovers.
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