Keto Pumpkin Bars Recipe

INSTRUCTIONS

1. Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
2. Add pumpkin, oil, sweetener, eggs, and vanilla to a medium mixing bowl. Mix until combined.
3. Add almond flour, pumpkin spice, salt, and baking soda. Mix until well combined.
4. Pour batter into your prepared 8″X8″ pan.
5. Bake for 25 – 30 minutes or until the top starts to darken and the center is set (always start with the lowest time).
6. Enjoy plain or frost with keto cream cheese frosting. For the frosting: mix the cream cheese until it is smooth. Add in the powdered sweetener and vanilla, and mix until well incorporated.
7. Store in an airtight container in the refrigerator for up to 5 days

NOTES

• The almond flour needs to be at room temperature or it will absorb more of the wet ingredients.
• Make sure to spoon the almond flour into the measuring cup and then level it or your batter will be too thick.
• If your batter feels too thick, add 2 tablespoon of water and mix.
• The net carbs for this keto pumpkin recipe does not include the optional addition of chocolate chips or keto cream cheese frosting.
• One of my readers used ½ cup applesauce and 2 tsp baking powder as a substitute for the eggs.
• You can use melted and cooled butter, or your oil of choice in this recipe. Just note that the texture may vary slightly.