These Refined Sugar Free, Easy Gluten-Free Pumpkin Cake Bars are delicious with a dollop of pumpkin spiced whipped cream and a steaming mug of coffee - perfect for some guilt free holiday snacking you think?
Preheat oven to 350 degrees.
Add egg yolks to one bowl and the egg whites to another bowl.
Using an electric mixer set on high, whip the egg whites until stiff peaks form and set aside.
Into the bowl with the egg yolks, add the pumpkin puree, MonkSweet+, almond meal, pumpkin pie spice, cardamom powder, vanilla extract, almond extract, and salt. Using the same electric mixer set on medium, beat these ingredients together till well incorporated.
Using a spatula, gently fold in the egg whites into the egg yolk/almond meal/pumpkin mixture. Don't worry if it isn't mixed thoroughly.
Line a 9x9 baking pan with parchment and pour Pumpkin Cake-Bar bater into it.
Bake at 350 degrees for 40-45 minutes. Let cool completely before enjoying.
By the way, these cake bars are delicious with some whipped cream or whipped coconut cream that is tinged with a bit of pumpkin pie spice, almond extract as well as some MonkSweet+