Low Carb Frosted Pumpkin Bars Recipes

LOW CARB PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Mix dry ingredients in large mixing bowl. Set aside.
• In medium bowl, mix together eggs, pumpkin, molasses, extract, and oil. Add to dry ingredients and mix well.
• Pour into greased jellyroll pan (15x10x1) and bake for about 25-30 minutes. Cool on rack.
• Cooled cake can be topped with whipped cream, frosted with cream cheese, or eaten as snack cake squares.
• Beat cream cheese with an electric mixer on medium speed until fluffy. Add stevia, heavy cream and vanilla, beat until light and fluffy.

KETO PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees and grease regular size (18x13) baking sheet. The sheet size can be a little flexible if you monitor baking time.
• In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree. Beat with hand beater until well combined.
• In a medium bowl, mix almond flour, baking soda, baking powder and salt (and optional pumpkin pie spice). Combine well.
• Add dry mixture to egg mixture and continue beating with hand beater.
• Pour evenly in baking sheet and bake for 25-30 minutes.
• Mix all ingredients (except almond milk) in a medium bowl and beat with clean hand beaters.
• Add 1-2 tablespoons of almond milk (IF NEEDED) to get a slightly more spreadable consistency.
• Frost a WARM cake. Put small globs all over cake and spread with frosting spreader or butter knife. A spatula does not work very well.
• Put as much or as little frosting as you want!
• Keep refrigerated.

3 INGREDIENT NO BAKE PUMPKIN BARS (KETO, LOW CARB)

Steps:

• Line an 8 inch by 4 inch loaf pan with parchment paper.
• In a large bowl, add pumpkin and powdered erythritol. Mix until evenly and completely combined. Taste and add more sweetener if desired. If using pumpkin pie spice, add it at this time also.
• Stir in cocout flour until your batter becomes very thick, like a very moist cake. You may need a little more coconut flour to reach your desired consistency. Spread batter into prepared pan, pressing down to compact the batter.
• To make the frosting, add powdered erythritol and heavy cream to a small bowl and whisk until evenly combined. Add a little water at a time until frosting reaches desired thickness.
• Spread frosting across surface of pumpkin bars. Place loaf pan into the fridge for about 1 hour or until pumpkin bars firm up enough to slice.
• Slice pumpkin bars with a sharp knife. Store any uneaten bars in the fridge.

LOW CARB FROSTED PUMPKIN BARS

Steps:

• 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.