Pumpkin Bars with Cream Cheese Frosting
1/2 Cup (56g) Coconut Flour
1/2 Cup (113g) Butter, unsalted Melted
1/2 Cup (56) Xylitol/Low carb sweetener
1/2 Cup (122g) Pumpkin puree
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Pumpkin spice
1 teaspoon Vanilla extract
6 oz (168g) Cream cheese softened
3 oz (84g) Butter, unsalted softened
1/2 teaspoon Vanilla extract
1/4 cup (28g) Xylitol/Low carb sweetener
Preheat the oven to 200C/400F degrees.
Blend together the butter, eggs, xylitol and vanilla.
Add the pumpkin puree, coconut flour, baking powder, pumpkin spice and salt. Whisk until there are no lumps and it is a smooth batter.
Pour into a parchment paper lined baking tin. I use a 8 inch square tin.
Bake for 20 minutes and allow to cool.
Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
Slather the topping over the cake.
Cut into 8 slices or smaller squares.