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?
Ingredients
- 3/4 cup almond meal/flour
- 5 eggs - separated
- 1/2 cup MonkSweet+ with Stevia
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/4 tsp cardamom powder
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- 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+
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.