Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
3
-
1
-
1/4
-
2
-
-
8
-
1
-
1
-
1/4
Directions
Low Carb Frosted Pumpkin Bars, Low carbers can have their cake and eat it too! Cooking time includes chilling time , Hello! I really loved the flavors of this bar! I encountered a problem, however, as they did not set up and were too pumpkin pie-like though I baked them for 40 minutes I would like to try these again, but perhaps I should decrease/eliminate some of the water and/or oil I would like to know which liquid would be best to cut back on – the oil or the water – and by how much? Thanks in advance for your help!, Hello, Can you tell me if I can make this recipe substituting the Almond Flour and Splenda with sugar and flour in the same measurements, or would the measurement be different? I love this recipe and my sister-in-law is asking me because she is not trying to watch carbs, and I raved about it! Thank you!
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Steps
|
1
Done
|
In a Mixing Bowl, Combine the First 6 Ingredients. |
|
2
Done
|
Add the Eggs, Pumpkin, Oil and Water; Mix Well. |
|
3
Done
|
Spray a 11"x7"x2" Baking Pan With Cooking Spray. |
|
4
Done
|
Bake in Pan at 350f For 20 to 30 Minutes or Until Toothpick Inserted Near the Center Comes Out Clean. |
|
5
Done
|
Cool. |
|
6
Done
|
For the Frosting, Beat the Cream Cheese in a Mixing Bowl and Add the Splenda, Vanilla and Lemon Peel. |
|
7
Done
|
Frost and Refrigerate For at Least 15 Minutes Before Cutting. |
|
8
Done
|
Refrigerate Any Leftovers. |
