Keto Pumpkin Bars
INGREDIENTS
½ cup pumpkin puree
2 tablespoons avocado oil
2 eggs, room temperature
1 teaspoon gluten-free vanilla
(make sure to spoon the almond flour into the measuring cup, then level it.)1 ¼ cups almond flour –
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking soda
INSTRUCTIONS
Preheat oven to 350°F.
Grease baking pan8″X8″; put it aside.
To a medium mixing bowl, add pumpkin, oil, sweetener, eggs, and vanilla . Mix until it gets combined.
Add baking soda, pumpkin spice, salt, and almond flour. Mix until it gets well combined.
Into your prepared pan(8″X8″), pour batter .
Until the top starts to darken and the center is set, bake for 25 – 30 minutes (always start with the lowest time).
Frost with keto cream cheese frosting if desired.
For up to FIVE days, store in an airtight container in the refrigerator.
NUTRITION INFORMATION:
YIELD: 16
SERVING SIZE: 1 bar Amount Per Serving:
CALORIES: 91
TOTAL FAT: 7g
SATURATED FAT: 1g
TRANS FAT: 0g
UNSATURATED FAT: 6g
CHOLESTEROL: 23mg
SODIUM: 154mg
CARBOHYDRATES: 3.5g
NET CARBOHYDRATES: 2.5g
FIBER: 1g
SUGAR: 4g
PROTEIN: 3g
0 Comments