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| These light and tasty frosted pumpkin cake bars will impress everyone who tries them. (No one will guess they are Keto!) |
butter for greasing
5 large eggs
1 cup avocado oil**
1 cup Lakanto Golden Monkfruit sweetener (or sweetener of choice)
1 cup pumpkin puree
2 cups almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pink Himalayan or sea salt
1 teaspoon pumpkin pie spice***
16 ounces cream cheese (at room temperature)
8 ounces (2 sticks) butter (at room temperature)
1 cup Lakanto Powdered Monkfruit sweetener (or powdered sweetener of choice)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
10 drops liquid Monkfruit sweetener (or liquid sweetener of choice)
1 tablespoon heavy cream
Method:
Preheat oven to 350*. Grease a 10 x 15 inch baking sheet, with sides, with butter.
Beat the eggs, in a large bowl, until light yellow and creamy. Add the oil, golden sweetener and pumpkin puree. Beat with an electric mixer just until well blended.
In a medium bowl, stir together the flour, soda, baking powder, salt, and pumpkin pie spice, until well combined.
Use an electric mixer to blend the dry ingredients into the egg mixture. Spread the batter evenly into the prepared pan. Bake for 15 to 20 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
Beat the cream cheese, butter, powdered sweetener, extracts and liquid sweetener until well blended. Add the cream and beat to make creamy. Spoon large dollops of the the frosting on top of the warm cake. Spread with a knife to evenly cover the entire cake. Chill for 30 minutes before cutting into 30 bars of equal size. Store in an airtight container in the refrigerator.
**Extra virgin olive oil may be substituted for the avocado oil.
***To make your own "Homemade Pumpkin Pie Spice Seasoning" see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html
Note: This recipe makes lots and the taste and texture is great!
Nutritional info per bar:
approximately 231.72 calories ~ 23.36 grams fat ~ 2.2 grams net carbs
~ 3.7 grams protein
I made these and brought them to church for fellowship hour, then the next day I made a pan to freeze and use up the other half of the can of pumpkin. I found 24 minutes bake time was perfect in my oven. I didn't frost the whole pan, served the frosting in a bowl so those that wanted frosting could spread their own, just cooled in frig overnight, cut into 24 bars and wrapped 2 to a package in saran wrap, then froze in gallon ziplock bag so now I have wonderful tasty moist delicious bars to take out when I want a low carb treat or to share with others! Thank you for a great recipe!
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