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Pumpkin Bars with Cream Cheese Frosting
Angela Coleby
8 slices
BeginnerPumpkin 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.
Total Steps
8
Ingredients
13
Tools Needed
1
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Pumpkin BarsIngredients
- 1/2 cup coconut flour
- 1/2 cup unsalted butter, melted
- 1/2 cup xylitol or low carb sweetener(optional)
- 1/2 cup pumpkin puree
- 5 eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, softened
- 3 ounces unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 cup xylitol or low carb sweetener(optional)
Instructions
1
Step 1
Preheat the oven to 200C/400F degrees.
2
Step 2
Blend together the butter, eggs, xylitol and vanilla.
3
Step 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
Step 4
Pour into a parchment paper lined baking tin. I use a 8 inch square tin.
5
Step 5
Bake for 20 minutes and allow to cool.
6
Step 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
Step 7
Slather the topping over the cake.
8
Step 8
Cut into 8 slices or smaller squares.