Keto Pumpkin Bars

Cake Layer

• 5 eggs, beaten
• 1 cup extra virgin olive oil
• 1 cup Lakanto golden monk fruit sweetener
• 1 cup pumpkin puree
• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon Pink Himalayan sea salt
• (optional) 1 teaspoon pumpkin pie spice – I’ve heard many people like to add pumpkin spice for a little extra pumpkin kick!
• Greasing agent of choice

Frosting

• 16 ounces cream cheese, softened
• 8 tablespoons butter, softened
• 1 cup powdered Lakanto golden monk fruit sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 10 drops liquid stevia
• 1-2 tablespoons unsweetened almond milk

Instructions

Preheat oven to 350 degrees and grease regular size baking sheet.

Cake layer

In a large bowl, add eggs, olive oil, monk fruit and pumpkin puree. Beat with hand beater until well combined.

In a medium bowl, mix almond flour, baking soda, baking powder and salt (and optional pumpkin pie spice). Combine well.

Add dry mixture to egg mixture and continue beating with hand beater.

Pour evenly on a baking sheet and bake for 25-30 minutes.

Frosting

Mix all ingredients (except almond milk) in a medium bowl and beat with clean hand beaters.

Add 1-2 tablespoons of almond milk (IF NEEDED) to get a slightly more spreadable consistency.

Frost a WARM cake. Put small globs all over the cake and spread with a frosting spreader or butter knife. A spatula does not work very well.

Put as much or as little frosting as you want!

Keep refrigerated.

NURITIONS: