Low Carb Frosted Pumpkin Bars

Low carbers can have their cake and eat it too! Cooking time includes chilling time.

• Ready In: 2 hrs
• Serves: 15

Ingredients

• 1  cup  almond flour
• 1  cup Splenda sugar substitute
• 1  teaspoon ground cinnamon
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cloves
• 3  eggs
• 1 (15 ounce) can pumpkin puree
• 1⁄4 cup  oil
• 2  tablespoons water

• FROSTING

• 8  ounces cream cheese
• 1  teaspoon vanilla extract
• 1  cup Splenda sugar substitute
• 1⁄4 teaspoon  grated lemon, rind of

Directions

1. In a mixing bowl, combine the first 6 ingredients.
2. Add the eggs, pumpkin, oil and water; mix well.
3. Spray a 11"x7"x2" baking pan with cooking spray.
4. Bake in pan at 350°F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
5. Cool.
6. For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
7. Frost and refrigerate for at least 15 minutes before cutting.
8. Refrigerate any leftovers.