Low Carb Frosted Pumpkin Bars
photo by Johnsdeere
- Ready In:
- 2hrs
- Ingredients:
- 14
- 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
- In a mixing bowl, combine the first 6 ingredients.
- Add the eggs, pumpkin, oil and water; mix well.
- Spray a 11"x7"x2" baking pan with cooking spray.
- Bake in pan at 350°F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
- Cool.
- For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
- Frost and refrigerate for at least 15 minutes before cutting.
- Refrigerate any leftovers.
Questions & Replies
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Hello! I really loved the flavors of this bar! I encountered a problem, however, as they did not "set up" and were too pumpkin pie-like though I baked them for 40 minutes. I would like to try these again, but perhaps I should decrease/eliminate some of the water and/or oil. I would like to know which liquid would be best to cut back on - the oil or the water - and by how much? Thanks in advance for your help!
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Hello, Can you tell me if I can make this recipe substituting the Almond Flour and Splenda with sugar and flour in the same measurements, or would the measurement be different? I love this recipe and my sister-in-law is asking me because she is not trying to watch carbs, and I raved about it! Thank you!
Reviews
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Oh my! I made these exactly like the recipe - no changes - and they were fantastic! I took them to a ladies' potluck/fellowship night at our church and everyone loved them! Can't believe their guilt free! My husband really loved them too! Thank you soooooo much! We will be making these regularly! P.S. Although they are good with only a little chilling - they seem to taste even better after being chilled longer. If you can, chill for a few hours or overnight. If you can't do longer than 15 minutes, don't worry - they are still delicious!
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Thank you! It was really nice eatting a dessert that was low carb and more importantly didn't taste low carb. I was really craving the spices and flavors of fall and this recipe really delivered for me. Instead of the recommended pan I used a 8x8 pan for fear that if I didn't the bar would be too thin. It still turned out great. I also added chopped walnuts after frosting as well. I highly recommend allowing this to cool off properly so that it doesn't taste overly like splenda. Just like spaghetti..this recipe kept getting better and better each day it sat in the fridge..which really wasn't long at all by the time we ended up finishing it off. <br/>Thank you for sharing this recipe!
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Made this two ways as I needed more than one. Made this recipe exactly as described and it was terrific. Then, I switched up the frosting, and instead of using the lemon rind I omitted it, frosted the bars and topped them with cinnamon sugar! Both were great! The one with cinnamon sugar was perfect as a festive dessert for Thanksgiving. Very pretty! Thanks so much for this great recipe! It's a hit...
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My family loved this. We have been on a sugar-free, grain-free diet for a couple of months now and this recipe is a new favorite. I did not have pumpkin on hand, so used sweet potato puree and it was delicious. My nine-year-old suggested we try it with apple sauce next time; which sounds yummy, as well. For sweetener, I used 1/2 stevia and 1/2 xylitol and I used coconut oil. I love that it tastes like a dessert, but is healthy enough for my daughter to eat for breakfast. She preferred it without the cream cheese icing, but the rest of us liked the icing with some pecans on top. Thank you so much for posting.
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Tweaks
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Wow - these are great. The only change I made was to replace the oil in the bars with a applesauce. I thought they would be moist enough and I didnt need the extra fat cals. I also added cinnamon to the frosting. I can't say enough about these. I was looking for something for the holidays, but I know I will make these all year long because I love pumpkin!! I imagine these would be tasty using sweet potato or butternut squash....something to try.
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.