Low Carb Pumpkin Bars with Cream Cheese Frosting
Servings: 20 servings
A lovely pumpkin spice cake topped with sweet cream cheese frosting. This low carb snack cake is sure to please.
Preheat oven to 350°F.
Mix dry ingredients in large mixing bowl. Set aside.
In medium bowl, mix together eggs, pumpkin, molasses, extract, and oil. Add to dry ingredients and mix well.
Pour into greased jellyroll pan (15x10x1) and bake for about 25-30 minutes. Cool on rack.
Cooled cake can be topped with whipped cream, frosted with cream cheese, or eaten as snack cake squares.
Carquik may be substituted with any low carb baking mix or use a mix of ¾ almond flour and ¼ coconut flour. Xanthan gum can be added to improve texture.
Carbs per square for cake: about 2.2g carbs
About 15 g carbs in entire frosting recipe
Serving: 1bar | Calories: 151 | Carbohydrates: 6g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 124mg | Potassium: 118mg | Fiber: 3g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 0.7mg
[serving_size] => 1
[calories] => 151
[carbohydrates] => 6
[protein] => 4
[fat] => 17
[saturated_fat] => 11
[polyunsaturated_fat] => 1
[monounsaturated_fat] => 2
[cholesterol] => 55
[sodium] => 124
[potassium] => 118
[fiber] => 3
[sugar] => 1
[vitamin_a] => 150
[vitamin_c] => 0.8
[calcium] => 50
[iron] => 0.7
[serving_unit] => bar
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.