LOW CARB & LOW CALORIE Pumpkin Bars w/ Maple Cream Cheese Frosting Recipe!

I made these low carb bars today (for Easter) for my Mother, who is on a low carb diet. They are a great treat for those watching their carbs. You can also omit the maple flavoring for a regular cream cheese frosting  flavor.

Pumpkin Bars:
1 C almond meal
1 C Splenda
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp baking powder
1/2 tsp salt
1 15 oz can of pumpkin puree (not pie filling)
3 eggs
1/4 C oil
2 Tbsp of water

1. Preheat oven to 350 degrees
2. In a mixing bowl combine almond meal, Splenda, cinnamon, cloves, baking powder and salt. Mix well.
3. Add pumpkin puree, eggs, oil and water to the above mixture and beat for 2-4 minutes or until well combined.
4. Pour batter into pan lightly sprayed with Pam (I used an 8 x 11 deep ramekin) and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.


Maple Frosting:
8 oz package of cream cheese, softened
1 tsp vanilla extract
1 C Splenda
*optional: 1/2 tsp maple extract or other desired flavoring.

1. In a mixing bowl combine cream cheese, Splenda, vanilla and/or other extracts and beat until well combined. Keep in a cool spot until ready to use.
2. Wait for cake to cool and frost as usual.

ENTIRE RECIPES MAKES 12 SERVINGS

Pumpkin Bars with Maple Frosting (per serving):

Calories - 135.75
Carbohydrate - 3.2g
Dietary Fiber 0.2g
Protein - 2.7g
Total Fat - 9.9g


The frosting can be used on its own with other other recipes and flavored as desired. I thought adding some ground cinnamon would be nice or even some almond or coffee extract. These bars or a cross between bars and cake. These def. hold up but are very moist and decadent. A true blue crowd pleaser. I hope you enjoy this recipe. Happy Easter!