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Ingredients
| almond flour: 1 cup |
| Splenda: 1 cup |
| ground cinnamon: 1 tsp |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| ground cloves: 1/2 tsp |
| eggs: 3 |
| pumpkin puree: 1 15oz can |
| vegetable oil: 1/4 cup |
| water: 2 Tbl |
| cream cheese: 8 oz |
| vanilla extract: 1 tsp |
| Splenda: 1 cup |
| lemon zest: 1/4 tsp |
Low Carb Frosted Pumpkin Bars
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
105 min -
Servings
15 serving(s)
Tags
- In a mixing bowl, combine the first 6 ingredients.
- Add the eggs, pumpkin, oil and water; mix well.
- Spray a 11"x7"x2" baking pan with cooking spray.
- Bake in pan at 350°F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
- Cool.
- For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
- Frost and refrigerate for at least 15 minutes before cutting.
- Refrigerate any leftovers.