Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Frosted Pumpkin Bars

Tuesday, August 27, 2019
or136 grams of libby's Pumpkin Pie Mix, Canned
or1/4 cup of oil, coconut (55 g)
or2 oz of cheese spread, cream cheese base (57 g)
or2 large units of egg, whole, raw, fresh (100 g)
or1 tsp of vanilla extract (4 g)
or136 grams of blanched Almond Flour
or2 tsps of leavening agents, baking powder, low-sodium (10 g)
or1 tsp of spices, pumpkin pie spice (2 g)
or1/2 tsp of salt, table (3 g)
or6 oz of cheese spread, cream cheese base (170 g)
or64 grams of powdered Erythritol
or1 tsp of vanilla extract, imitation, alcohol (4 g)
or1 tbsp of cream, fluid, heavy whipping (15 g)
Preheat the oven to 350 degrees and line a 9x9 baking pan with a baking sheet. (The last 4 ingredinets in the list are for the cream cheese frosting only!!)
In a microwave, melt the cream cheese and coconut oil in a bowl until the ingredients can be easily stirred together
Combine pumpkin puree, melted coconut oil and cream cheese mix, eggs, and vanilla. Mix with a hand mixer on the medium setting until its smooth.
Use a different bowl to stir the almond flour, sweetener, baking powder, salt, and pumpkin spice
Pour the flour mix into the bowl with the wet ingredients. Use the hand mixer at the low setting until combined
Pour the batter into the baking pan and smooth the top with a spoon. Bake in the oven for 25-30 minutes
Frosting Instructions (last 4 ingredients in list): Use the hand mixer to combine the cream cheese, sweetener, and vanilla! Once the pumpkin bars have cooled, spread overtop
Nutritional information
Per 100 gPer portion (47 g)% DRI
Energy251 kcal119 kcal6 %
Fat21 g10 g15 %
Fatty acids, total saturated12 g6 g29 %
Cholesterol79 mg37 mg12 %
Sodium328 mg155 mg6 %
Carbohydrate18 g8 g3 %
Sugars13 g6 gremove
Fiber0 g0 g0 %
Protein6 g3 gremove