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Thursday, March 1, 2012


These delicious, moist and rich-tasting cake bars do not need a frosting, although they look pretty with the frosting, I don’t think it is required.  I originally made this dessert with a cream cheese frosting, but I think a sweeter frosting, like the Betty Crocker Frosting (link given below) would be even better and would complement the wonderfully-spiced cake bars.

11/4 cups Gluten-Free Bake Mix (300 mL)
1 tsp cinnamon (5 mL)
1/2  tsp ground cloves (2 mL)
1/2  tsp baking powder (2 mL)
1/2  tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
3 eggs
1 cup canned pumpkin (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
1/2  cup light-tasting olive oil (75 mL)
1/cup granulated erythritol (75 mL)
1/2  cup sugar-free chocolate chips (125 mL)
  (Or Hershey's at Wal-Mart, Lily's at Whole Foods and at Sprouts)

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix, cinnamon, ground cloves, baking powder, baking soda and salt.

In food processor, process eggs, pumpkin, liquid sweetener, olive oil and erythritol.  Add dry ingredients and process about 1 minute until thickened. Stir in chocolate chips. Spread in greased 9 x 13-inch (2 L) glass baking dish.  Bake 30 to 40 minutes.  Frost when cool, if desired.

Yield:  18 (3 x 6) bars

1 bar
127.0 calories
2.6 g protein
10.5 g fat
2.9 g net carbs

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