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Easy Gluten-Free Pumpkin Cake Bars

Yields9 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

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.

 0.75 cup almond meal/flour
 5 eggs (separated)
 0.50 cup MonkSweet+
 0.50 cup pumpkin puree
 1 tsp pumpkin pie spice
 0.25 tsp cardamom powder
 0.50 tsp almond extract
 1 tsp vanilla extract
 0.50 tsp salt
1

Preheat oven to 350ºF.

2

Add egg yolks to one bowl and the egg whites to another bowl.

3

Using an electric mixer set on high, whip the egg whites until stiff peaks form and set aside.

4

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.

5

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.

6

Line a 9 x 9 baking pan with parchment and pour Pumpkin Cake-Bar batter into it.

7

Bake at 350 degrees for 40-45 minutes. Let cool completely before enjoying.

8

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+.

Nutrition Facts

Serving Size 1 bar

Servings 0

Amount Per Serving
Calories 10
% Daily Value *
Total Fat 1g2%

Saturated Fat 0g
Trans Fat 0g
Cholesterol 10mg4%
Sodium 20mg1%
Net Carbohydrate 2g1%

Dietary Fiber 0g
Sugars 0g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.