Low Carb Crustless Pumpkin Freezer Bars Recipe

3 Ingredient No Bake Pumpkin Bars (Keto, Low Carb)

WEBOct 31, 2020 · Add a little water at a time until frosting reaches desired thickness. Spread frosting across surface of pumpkin bars. Place loaf …

1. Line an 8 inch by 4 inch loaf pan with parchment paper.
2. In a large bowl, add pumpkin and powdered erythritol. Mix until evenly and completely combined. Taste and add more sweetener if desired. If using pumpkin pie spice, add it at this time also.
3. Stir in cocout flour until your batter becomes very thick, like a very moist cake. You may need a little more coconut flour to reach your desired consistency. Spread batter into prepared pan, pressing down to compact the batter.
4. To make the frosting, add powdered erythritol and heavy cream to a small bowl and whisk until evenly combined. Add a little water at a time until frosting reaches desired thickness.

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Keto Pumpkin Bars (Low Carb, Gluten Free) Trina Krug

WEBJul 6, 2019 · Beat with a hand beater until well combined. In a medium bowl, mix almond flour, baking soda, baking powder, and salt (and …

1. Preheat oven to 350 degrees and grease regular size (18x13) baking sheet. The sheet size can be a little flexible if you monitor baking time.
2. In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree. Beat with hand beater until well combined.
3. In a medium bowl, mix almond flour, baking soda, baking powder and salt (and optional pumpkin pie spice). Combine well.
4. Add dry mixture to egg mixture and continue beating with hand beater.

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