October and cooler weather brings on that desire to bake!
This tasty bar recipe is perfect for breakfast or dessert.
(Here’s my version of pumpkin bars topped with a warm cinnamon butter cream sauce that I just threw together using cream, Stevia, and cinnamon.)
Low Carb Pumpkin Bars
2 cup blanched almond flour (I like Honeyville)
2 tsp. aluminum-free baking powder
2 tsp. cinnamon
1 tsp. sea salt
1 tsp. baking soda
4 large eggs
1 15 oz. can of real pumpkin
1 cup granular sweetener (for example, Swerve)
Preheat oven to 350º F. Grease 9×13 inch glass cake pan or spray with non-stick spray. I like to fill my Misto sprayer with coconut oil. In medium mixing bowl, sift together almond flour, baking powder, cinnamon,
salt and baking soda. Set aside.
In the bowl of your electric mixer, blend together eggs, pumpkin and sweetener until smooth. Add the dry ingredients to the wet and combine on low speed until smooth. Pour pumpkin bar batter into cake dish and smooth with spatula. Bake for 40-45 minutes or until toothpick inserted in middle comes out clean.
Completely cool on rack before cutting and serving. Top with your choice of real whipped cream or buttery cinnamon glaze.
Serves 15. Nutrition Information: 120 calories 9 g fat, 6 g carbs, 3 g fiber, 3 g net carbs, 5 g protein (without the toppings)
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