November 03, 2013

Low Carb, Sugar Free Pumpkin Bars

I would love to say these are 'no guilt' pumpkin bars, but to be honest, after 6 or 7 of them... in one day... yes, there is a bit of guilt.  But just  a bit!  No flour.  No sugar.  But yum!

Pumpkin Bars

3/4 c almond flour
1/4 c coconut flour
2 t oat flour
1/2 t baking powder
1/2 t salt
1 1/2 t pumpkin pie spice
2/3 c pumpkin puree
2 eggs
1/4 c coconut oil
1/4 c Ideal Brown Sugar substitute
3/4 c granular sugar free sweetener of your choice
1 1/2 t vanilla

In a bowl mix the almond, coconut and oat flours with the baking powder, salt and pumpkin pie spice.  If you don't have pumpkin pie spice, just use about 1 teaspoon cinnamon, and 1/4 t ginger, nutmeg, cloves and allspice.  In another bowl mix the pumpkin, eggs and oil.  Add the sugar substitutes and vanilla.  Pour into a greased pan of your choice.  10X10", 12X8", 8X8" - the bigger the pan, the thinner the bar.  Bake at 350 degrees for 25-40 minutes depending on how big of a pan you used. 

Cool Completely.  Frost with a basic cream cheese frosting.  You mix one version up by beating together 8 oz. cream cheese with  3 T butter, 2 t vanilla, 1/4 c sugar substitute (I used Just Like Sugar and Ideal Brown Sugar - mixed together, with about 10 drops liquid sweetener).   Refrigerate. 

You might be interested in these related products from Amazon;
Sweeteners like Ideal Brown Sweetener are no longer available but Just Like Sugar still has an option

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