Servings: 8 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Ingredients:
- 1 cup almond flour
- 1/2 cup pumpkin puree (no sugar added)
- 2 large eggs
- 1/4 cup erythritol
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 tbsp erythritol (for frosting)
- 2 tbsp chopped pecans
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Mix almond flour, pumpkin puree, eggs, erythritol, pumpkin pie spice, baking powder, and salt.
- Spread batter in the baking dish and bake for 20-25 minutes until set.
- Mix cream cheese, butter, and erythritol for frosting. Spread over cooled bars.
- Sprinkle with pecans, cut into 8 squares, and serve.
Nutritional Information (per serving):
- Calories: 180 kcal
- Carbohydrates: 6g (Net Carbs: 3g)
- Protein: 5g
- Fat: 16g
- Fiber: 3g
- Sugar: 1g
Tips:
- Store in the fridge for up to 5 days.
- Use a sugar-free vanilla extract in frosting for extra flavor.
- Serve chilled or at room temperature.
#DiabeticFriendly #LowCarbDessert #PumpkinBars #KetoThanksgiving