Pumpkin Bars with Cream Cheese Frosting

Pumpkin bars slathered with a cream cheese frosting are a delicious cake baked with coconut flour.  A low carb and gluten free cake that will have you reaching for another.

This pumpkin bar recipe yields such a moist sponge you would never guess that you are eating a healthier alternative.  The pumpkin spices give the sponge a delicious warmth and the pumpkin an additional sweetness.

Ingredients
Cake

• 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
• 5 Eggs
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1 teaspoon Pumpkin spice
• 1 teaspoon Vanilla extract

Filling

• 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

Instructions

• 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
• Read more please visit : divaliciousrecipes.com

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