Pumpkin Bars with Cream Cheese Frosting
Ingredients
Cake
1/2 Cup (56g) Coconut Flour
1/2 Cup (113g) Butter, unsalted Melted
1/2 Cup (56) Xylitol/Low carb sweetener
1/2 Cup (122g) Pumpkin puree
5 Eggs
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Pumpkin spice
1 teaspoon Vanilla extract
Filling
6 oz (168g) Cream cheese softened
3 oz (84g) Butter, unsalted softened
1/2 teaspoon Vanilla extract
1/4 cup (28g) Xylitol/Low carb sweetener
Preparation
1
Preheat the oven to 200C/400F degrees.
2
Blend together the butter, eggs, xylitol and vanilla.
3
Add the pumpkin puree, coconut flour, baking powder, pumpkin spice and salt. Whisk until there are no lumps and it is a smooth batter.
4
Pour into a parchment paper lined baking tin. I use a 8 inch square tin.
5
Bake for 20 minutes and allow to cool.
6
Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
7
Slather the topping over the cake.
8
Cut into 8 slices or smaller squares.
.
About
Pumpkin bars slathered with a cream cheese frosting are a delicious cake baked with coconut flour. A low carb and gluten free cake that will have you reaching for another.
Yield:
8 Slices
Added:
Saturday, October 7, 2017 - 12:26pm
