Pumpkin Bars: The Best Way to End Your Day

If you're looking for a delicious and healthy snack option, look no further than these Keto Pumpkin Bars. These bars are perfect for a year-round treat and snack, thanks to their low-carb and ketogenic properties.

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.

This article and recipe adapted from this site