Pumpkin Bars with Cream Cheese Frosting
By: Angela Coleby
Published: Saturday, October 7, 2017 - 12:26pm

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.