keto friendly pumpkin/carrot bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1/4 cup Bob's Red Mill Almond Flour 1 tsp nutmeg1 tsp Ginger1 tsp cinnamon 2 tsp Baking Powder 1 tsp Baking Soda 3 large Egg, fresh, whole, raw 1/3 cup Butter, salted melted in microwave 29 seconds1 cup Pumpkin puree libbys 1 cup, chopped Carrots, raw 1/4 cup Stevia topping 4 oz Cream Cheese 2 table stevia 2 tablespoon cinnamon optional1 fl oz Milk, canned, evaporated ,or almond or coconut milk
in mixing bowl add all dry ingredients set aside
melt butter, sugar, eggs, pumpkin puree grated carrots,
beat until well blended. add flour mixer lightly until coated.
spread until parchment paper on top of cookie sheet , make all ends even
prepare cream cheese topping ,stevia, one tablespoon canned milk: swirl mixture with butter knife
bake 350 degrees for 15-20 minutes or until brown
cool in pan before cutting into squares.
top teaspoon at a time over bars and
Serving Size: 15 3 inch
Number of Servings: 15
Recipe submitted by SparkPeople user GINGERSTX2STEP.
melt butter, sugar, eggs, pumpkin puree grated carrots,
beat until well blended. add flour mixer lightly until coated.
spread until parchment paper on top of cookie sheet , make all ends even
prepare cream cheese topping ,stevia, one tablespoon canned milk: swirl mixture with butter knife
bake 350 degrees for 15-20 minutes or until brown
cool in pan before cutting into squares.
top teaspoon at a time over bars and
Serving Size: 15 3 inch
Number of Servings: 15
Recipe submitted by SparkPeople user GINGERSTX2STEP.
Nutritional Info Amount Per Serving
- Calories: 104.3
- Total Fat: 9.7 g
- Cholesterol: 57.0 mg
- Sodium: 189.9 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.7 g
- Protein: 2.9 g
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