1 ½CBaking Blendor equal parts almond flour and coconut flour
2 tcinnamon
½tcloves
½tginger
1/4tnutmeg
½CGentle Sweet, Truvia, or Swerve
115 oz canpumpkin puree
½water
½egg whites
3eggs
1tvanilla
For the Cream Cheese Frosting
8ozcream cheese (or ⅓ less fat cream cheese)at room temperature
¼Cwhipping cream
½tvanilla
2TGentle Sweet, Swerve, or Truvia
Instructions
For the Bars
Preheat the oven to 350°. Spray at 9 x 13 pan with cooking spray.
Mix the ingredients for the bars using a whisk or a stand mixer.
Spread the batter into the pan and bake for 25-30 minutes, until a inserted toothpick comes out clean.
Cool bars completely before frosting.
For the Frosting
So that your sugar substitute is not grainy and gritty, blend the substitute of your choice. I put the Gentle Sweet in my singer serve smoothie cup and blend for a few seconds.
Beat the cream cheese until smooth and then add the other ingredients and beat again until soft peaks form, which is about 1 minutes. .
When the pumpkin bars are completely cool, frost them and put them in the refrigerator to chill. Store in the refreigerator. These bars taste great cold!