I love spice cookies. Now that fall’s here, I’ve been indulging my yen for them by testing this recipe for yummy, low-carb Pumpkin Bars. I think I’ve finally gotten the right balance of ingredients. The bars are also relatively low fat. And the liquid egg substitute speeds up preparation. All you have to do is shake the carton and pour.
Low-Carb Pumpkin Bars
½ cup butter, softened
½ cup canned pumpkin (not pie mix)
½ cup liquid egg substitute
1 cup Splenda
1 tsp vanilla extract
1 tsp ground ginger
½ tsp ground cinnamon
1/4 tsp ground cloves
Pinch of salt
2 cups almond flour
½ cup unbleached white flour
1 tsp baking powder
½ cup raisins (optional)
1. Heat oven to 350 degrees. Grease a 9-inch square baking pan, and set aside.
2. In a mixer bowl, combine butter, pumpkin and egg substitute. Beat on medium speed until well combined. Add Splenda, vanilla, ginger, cinnamon, cloves, and salt. Beat on medium speed until incorporated.
3. With mixer running, add flours and baking powder. Mix until well combined. Turn off mixer and stir in raisins, if using.
4. With the back of a large spoon, spread mixture evenly in baking pan. Bake at 350 degrees for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cookies will keep at room temperature, in the pan covered with plastic wrap, for two or three days.
Makes 16 squares.
