Pumpkin Bars with Cinnamon Cream Cheese Frosting (Low Carb, Sugar Free, THM-S)
See notes above for substitutions.
Servings: 9 Servings
Ingredients
- 1 Cup Baking Blend
- ¾ Teaspoon Aluminum Free Baking Powder
- ¼ Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- ¼ Teaspoon Nutmeg
- ⅛ Teaspoon Ginger
- 1 Teaspoon Vanilla
- ⅓ Cup Gentle Sweet
- 2 Tablespoons Coconut Oil Melted
- 2 eggs
- ½ Cup Pumpkin Puree Canned Pumpkin
- ¼ Cup Water
Frosting:
- 1 8 Ounce Cream Cheese Softened
- 3 Tablespoons Gentle Sweet
- 3 Tablespoons Heavy Whipping Cream
- ¼ Teaspoon Cinnamon
- 9 Pecan Halves if Desired
Instructions
- Preheat oven to 350.
For the Bars:
- In a large bowl, mix all dry ingredients.
- Add remaining ingredients and stir well.
- Pour into a greased 8x8 glass dish. (Batter may be thick - just spread it out.)
- Bake for 20 minutes.
- Allow to cool completely.
For the Frosting:
- Beat softened cream cheese until fluffy.
- Add Gentle Sweet and heavy whipping cream and beat for 1-2 minutes.
- Spread frosting onto cooled bars.
- Place in the refrigerator for 1 hour to help frosting to "set."
- Cut into 9 pieces.
- Top each piece with 1 pecan half, if desired.
- Store leftovers in the refrigerator.
Nutrition
Serving: 1g