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    Pumpkin Slices with Cream Cheese Frosting

    Gluten FreeLow CarbVegetarian

    Low carb pumpkin bars baked with coconut flour and topped with a cream cheese frosting are a delicious cake.  A low carb and gluten free cake that will have you reaching for another.

    This pumpkin bar recipe yields such a moist sponge you would never guess that you are eating a healthier alternative.  The pumpkin spices give the sponge a delicious warmth and the pumpkin an additional sweetness.

     

    The cream cheese topping is optional but highly recommended as it goes so well with the pumpkin bar sponge.  If you enjoy carrot cake with a creamy cheese topping, then this is a healthier must for you. Cream cheese and pumpkin are a great flavour couple, it would be a shame to separate them!

     

    pumpkin bars with cream cheese topping

    Pumpkin Slices with Cream Cheese Topping

    Angela Coleby
    Moist pumpkin slices with a delicious topping
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Cake, Dessert
    Cuisine American, Gluten Free, Low carb
    Servings 8 Slices
    Calories 313 kcal

    Ingredients
     
     

    Cake

    • ½ Cup Coconut Flour
    • ½ Cup Butter, unsalted Melted
    • ½ Cup Xylitol/Low carb sweetener
    • ½ Cup Pumpkin puree
    • 5 Eggs
    • ½ teaspoon Baking powder
    • ½ teaspoon Salt
    • 1 teaspoon Pumpkin spice
    • 1 teaspoon Vanilla extract

    Filling

    • 6 oz Cream cheese softened
    • 3 oz Butter, unsalted softened
    • ½ teaspoon Vanilla extract
    • ¼ cup Xylitol/Low carb sweetener

    Instructions
     

    • Preheat the oven to 200C/400F degrees.
    • Blend together the butter, eggs, xylitol and vanilla.
    • Add the pumpkin puree, coconut flour, baking powder, pumpkin spice and salt. Whisk until there are no lumps and it is a smooth batter.
    • Pour into a parchment paper lined baking tin. I use a 8 inch square tin.
    • Bake for 20 minutes and allow to cool.
    • Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
    • Slather the topping over the cake.
    • Cut into 8 slices or smaller squares.

    Notes

    Makes 8 slices
    Nutritional Info per slice: 313 Calories, 29g Fat, 6g Protein, 7g Total Carbs, 4g Fibre, 3g Net Carbs
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1SliceCalories: 313kcalCarbohydrates: 7gProtein: 6gFat: 29gFiber: 4g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword Family favourites, pumpkin cake
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

     

     

     

    pumpkin bars

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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