Sugar Free Pumpkin Bars
These delicious and easy to make Sugar Free Pumpkin Bars are the perfect fall time treat or dessert. Low carb, gluten free options.
Servings: 28
Ingredients
- 2 cups flour see post for alternatives
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 ½ tsp Ground Cinnamon
- 1 ½ cups Splenda
- 1 cup Vegetable Oil
- 15 ounces Pumpkin Puree
- 4 Eggs
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 325 and prep a rimmed baking sheet for nonstick. I use parchment paper.
- In a medium bowl, whisk or sift together the flour, baking powder, baking soda, and ground cinnamon. Set this bowl aside
- Next, in a mixing bowl, blend together the sugar alternative, oil, and pumpkin puree. Then add the vanilla and then the eggs, one at a time, gently stirring between additions.For the next step, we will add the flour mixture from the first bowl to the mixing bowl. Do this by adding half of the mixture mix for five to ten seconds and the add the remaining.
- Bake this for 30-35 minutes or until the edges begin to brown. Allow this to cool before adding frosting.
Recipe Notes
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
As mentioned, this recipe calls for pumpkin puree, which you can easily find online.
To make this lower in carbs, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well. see post for details.
To make this lower in carbs, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well. see post for details.
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Nutrition
Calories: 51kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 54mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Calcium: 23mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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