27 Nov Easy Gluten-Free Pumpkin Cake Bars
Low Carb Pumpkin Cake will be the hit of your next fall party. Whether its Halloween, Thanksgiving or even Christmas these are sure to be a hit.
Preheat oven to 350ºF.
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 9 x 9 baking pan with parchment and pour Pumpkin Cake-Bar batter into it.
Bake at 350 degrees for 40-45 minutes. Let cool completely before enjoying.
Optional: Top with some whipped cream or whipped coconut cream tinged with a bit of pumpkin pie spice, almond extract as well as some MonkSweet+.
Ingredients
Directions
Preheat oven to 350ºF.
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 9 x 9 baking pan with parchment and pour Pumpkin Cake-Bar batter into it.
Bake at 350 degrees for 40-45 minutes. Let cool completely before enjoying.
Optional: Top with some whipped cream or whipped coconut cream tinged with a bit of pumpkin pie spice, almond extract as well as some MonkSweet+.
