Low Carb Pumpkin sheet bars with cream cheese drizzle

Healthy Pumpkin Bars

• 1 cup Pumpkin puree
• 1/4 cup Coconut oil
• 2 oz Cream cheese
• 2 large Egg
• 1 tsp Vanilla extract
• 1 cup Blanched almond flour
• 2/3 cup Erythritol sweetener blend
• 2 tsp Gluten-free baking powder
• 1 tsp Pumpkin pie spice
• 1/2 tsp Sea salt

Cream Cheese Frosting

• 6 oz Cream cheese (softened, cubed)
• 1/2 cup Powdered erythritol
• 1 tsp Vanilla extract
• 1 tbsp Heavy cream (optional, for easier frosting)

INSTRUCTIONS

RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!

Click on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a 9×9 in (23×23 cm) baking pan with parchment paper.
2. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.
3. In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
4. In another bowl, stir together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
5. Add the dry flour mixture to the wet ingredients. Beat with the hand mixer at low speed, until just combined.
6. Transfer the batter to the lined baking pan and smooth the top. Bake for 20-30 minutes, until an inserted toothpick comes out clean. Cool completely.
7. To make the frosting, use a hand mixer to beat together the cream cheese, sweetener, and vanilla, until smooth. (You can thin it out with a little milk or cream if you’d like.) Let the bars cool completely before frosting and cutting.

Calories139Fat13gProtein3gTotal Carbs3gNet Carbs2gFiber1gSugar1