Low carb pumpkin spice snack cake bars

Ingredients

• 1 cup Carbquik Bake Mix
• ½ cup almond flour
• ½ teaspoon xanthan gum
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ginger
• teaspoon nutmeg
• 1 cup Steviva Blend or 1 cup erythritol plus 1 teaspoon stevia
• 1 Tablespoon blackstrap molasses
• 4 eggs, beaten
• 1 15-oz can pumpkin (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• ¾ cup coconut oil

Stevia Cream Cheese Frosting:

• 2 8 oz packages cream cheese
• ¾ teaspoon stevia glycerite
• 3 Tablespoons heavy cream
• 1 teaspoon vanilla extract, sugar free

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Preparation

• Preheat oven to 350°F. Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, molasses, extract, and oil.
• Add to dry ingredients and mix well. Pour into greased jellyroll pan (15x10x1) and bake for about 25-30 minutes.
• Cool on rack. Cooled cake can be topped with whipped cream, frosted with cream cheese, or eaten as snack cake squares.
• Stevia Cream Cheese Frosting:
  Beat cream cheese with an electric mixer on medium speed until fluffy. Add stevia, heavy cream and vanilla, beat until light and fluffy.