Post by AutumnGrace on Dec 13, 2019 15:32:38 GMT -5
My daughter gave me this one from Kasey Tranum. it is a Keeper!
I have adjusted it to my sugar & spice choice
PUMPKIN PIE BARS
for the bars:
2eggs
1/3 cup+1Tbsp Monkfruit Classic ( I used 4 tsp Erythritol + 2 monkfruit measures)
1/2 cup coconut oil melted
8 oz pumpkin puree
1/4 c coconut flour
1tsp baking powder
1/2tsp salt
1/2 tsp baking soda
1 1/2 pumpkin pie spice (I used what I normally used for pumpkin pie, 1 tsp cinn, 1/2 tsp ginger, 1/4 tsp mace, a dash of nutmeg)
for the icing:
2 oz cream cheese (I used 4oz) (soft)
2 Tbsp Butter (soft)
1/4 cup + 2 Tbsp Lakanto monkfruit powdered ( i used 2 measures of monkfruit)
1/2 tsp vanilla flavoring
Instructions
for the bars
1. preheat oven to 350
2. in a bowl combine eggs, monkfruit classic, melted coconut oil, pumpkin puree, & spices. mix well with a mixer.
3 in a separate bowl combine coconut flour, salt, baking powder & soda. mix with fork
4 add flour mix to the pumpkin mix & mix well.
5 pour into a greased 9x9 pan ( I used a 7x11)
6 Bake for 28 mins or until knife comes out clean
for icing
combine all ingredients in bowl and beat smooth with a mixer
Once the pumpkin bars are cooled off spread icing all over & chill til served.
I cut mine in 15 squares, 3xs by 5xs each square = 2.5 carbs , 105 calories
These are very good do not taste low carb. easy to make & last over a week covered in fridge. enjoy
I have adjusted it to my sugar & spice choice
PUMPKIN PIE BARS
for the bars:
2eggs
1/3 cup+1Tbsp Monkfruit Classic ( I used 4 tsp Erythritol + 2 monkfruit measures)
1/2 cup coconut oil melted
8 oz pumpkin puree
1/4 c coconut flour
1tsp baking powder
1/2tsp salt
1/2 tsp baking soda
1 1/2 pumpkin pie spice (I used what I normally used for pumpkin pie, 1 tsp cinn, 1/2 tsp ginger, 1/4 tsp mace, a dash of nutmeg)
for the icing:
2 oz cream cheese (I used 4oz) (soft)
2 Tbsp Butter (soft)
1/4 cup + 2 Tbsp Lakanto monkfruit powdered ( i used 2 measures of monkfruit)
1/2 tsp vanilla flavoring
Instructions
for the bars
1. preheat oven to 350
2. in a bowl combine eggs, monkfruit classic, melted coconut oil, pumpkin puree, & spices. mix well with a mixer.
3 in a separate bowl combine coconut flour, salt, baking powder & soda. mix with fork
4 add flour mix to the pumpkin mix & mix well.
5 pour into a greased 9x9 pan ( I used a 7x11)
6 Bake for 28 mins or until knife comes out clean
for icing
combine all ingredients in bowl and beat smooth with a mixer
Once the pumpkin bars are cooled off spread icing all over & chill til served.
I cut mine in 15 squares, 3xs by 5xs each square = 2.5 carbs , 105 calories
These are very good do not taste low carb. easy to make & last over a week covered in fridge. enjoy
