keto friendly pumpkin/carrot bars

1/4 cup Bob's Red Mill Almond Flour
1 tsp nutmeg
1 tsp Ginger
1 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 seconds
1 cup Pumpkin puree libbys
1 cup, chopped Carrots, raw
1/4 cup Stevia


topping
4 oz Cream Cheese
2 table stevia
2 tablespoon cinnamon optional
1 fl oz Milk, canned, evaporated ,or almond or coconut milk

do not over mix while mixing dry and liquid ingredients together, mix only until all is moist

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.