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Low Carb Healthy Pumpkin Bars

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A delicious low carb healthy pumpkin Bar to try out

I wanted to try something ‘cakey’ that I’m allowed, so I decided on Low Carb Healthy Pumpkin Bars Cream Cheese Frosting. I had visitors for coffee and apologized for not having ‘real’ cake but they assured me it was lovely and didn’t taste like ‘diet’ cake👍

Ingredients for Low Carb Healthy Pumpkin Bars:

  1. 1 cup pumpkin puree
  2. ¼ cup Coconut oil
  3. 2 oz Cream cheese
  4. 2 large Egg
  5. 1 tsp Vanilla extract
  6. 1 cup Almond Flour
  7. 2/3 cup Erythritol sweetener blend
  8. 2 tsp baking powder
  9. 1 tsp Pumpkin pie spice
  10. ½ tsp Sea salt

 

Cream Cheese Frosting

  1. 6 oz Cream cheese (softened, cubed)
  2. ½ cup Powdered Erythritol
  3. 1 tsp Vanilla extract
  4. 1 tbsp Heavy cream (for easier frosting)

 

Healthy Pumpkin Bars

Method:

  • Preheat the oven to 180˚C.
  • Line a 9×9 in (23×23 cm) baking pan with parchment paper.
  • 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.
  • 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.
  • In another bowl, stir together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
  • Add the dry flour mixture to the wet ingredients.
  • Beat with the hand mixer at low speed, until just combined.
  • Transfer the batter to the lined baking pan and smooth the top.
  • Bake for 20-30 minutes, until an inserted toothpick comes out clean.
  • Cool completely.

To make the frosting:

  • Use a hand mixer to beat together the cream cheese, sweetener, and vanilla, until smooth.
  • You can thin it out with a little milk or cream if you’d like.
  • Let the bars cool completely before frosting and cutting.

Prepared, tried, and tested Melanie Kramar

 

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