Pumpkin Bars



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

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


Frosting

  • Mix all ingredients (except almond milk) in a medium bowl and beat with clean hand beaters.
  • Add 1-2 tablespoons of almond milk (IF NEEDED) to get a slightly more spreadable consistency.
  • 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.
  • Put as much or as little frosting as you want!
  • Keep refrigerated.
Source: https://trinakrug.com/keto-pumpkin-bars/


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