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

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.

Questions

Photos of members who cooked this recipe

Comments