Pumpkin Bars { Low Carb | Keto | GF } #healthydessert #diet

Why spare pumpkin only for fall? That is to say, genuinely! These Keto Pumpkin Bars are ideal for an all year treat and bite. WHY LIMIT YOURSELF?

I took my mother's non-keto pumpkin bars which are essentially astounding and I transformed them into a tasty keto treat! I can't quit making pumpkin pastries! These keto pumpkin bars are another hit!

Pumpkin consistently makes me consider fall. Leaves changing and the air getting colder. Be that as it may, honestly, we appreciate things like this all year. Why on the planet would we make the astonishing tastes of pumpkin just be pleasant for a couple of months out of the year? My whole family delighted in these low carb and gluten free pumpkin bars – presently yours can as well!

Also Try Our Recipe : BLACKOUT HEALTHY PALEO CHOCOLATE CAKE

Ingredients
Cake Layer

• 5 eggs, beaten
• 1 cup extra virgin olive oil
• 1 cup Lakanto golden monkfruit sweetener
• 1 cup pumpkin puree
• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon Pink Himalayan sea salt
• (optional) 1 teaspoon pumpkin pie spice - I've heard many people like to add pumpkin spice for a little extra pumpkin kick!
• Greasing agent of choice

Frosting

• 16 ounces cream cheese, softened
• 8 tablespoons butter, softened
• 1 cup powdered Lakanto golden monkfruit sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 10 drops liquid stevia
• 1-2 tablespoons unsweetened almond milk

Instructions

1. Preheat oven to 350 degrees and grease regular size (18x13) baking sheet. The sheet size can be a little flexible if you monitor baking time.

Cake layer

1. In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree. Beat with hand beater until well combined.
2. In a medium bowl, mix almond flour, baking soda, baking powder and salt (and optional pumpkin pie spice). Combine well.
3. Add dry mixture to egg mixture and continue beating with hand beater.
4. Pour evenly in baking sheet and bake for 25-30 minutes.

Frosting

1. Mix all ingredients (except almond milk) in a medium bowl and beat with clean hand beaters.
2. Add 1-2 tablespoons of almond milk (IF NEEDED) to get a slightly more spreadable consistency.
3. Frost a WARM cake. Put small globs all over cake and spread with frosting spreader or butter knife. A spatula does not work very well.
4. Put as much or as little frosting as you want!
5. Keep refrigerated.

For more detail : bit.ly/2sgSDfq

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