- 1 cup butter, softened
- 1 cup splenda
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 4½ ounces (about 3/4 cup plus 2 tablespoons) sugar free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease or line 9x13 baking pan.
- In large mixing bowl, cream the butter and sugar together. Then beat in egg and vanilla. Add the pumpkin an mix well.
- Add the rest of the ingredients and mix until well combined. Fold in all but 1/4 cup of the chocolate chips.
- Spread batter into prepared pan. Sprinkle reserved chips on top.
- Bake for 30-35 minutes. Let cool on rack before cutting.
Notes
Makes 12 bars
Per bar: 6 g. carbs
*www.sugarfreelowcarbrecipes.com*
*www.sugarfreelowcarbrecipes.com*
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