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Gluten Free Pumpkin Bars with Chocolate Chips Recipe

Easy to make low carb gluten free pumpkin bars with chocolate chips that have no sugar added. They’re so good even the kids love them.

As I was looking to use up some canned puree leftover after making pumpkin truffles, I stumbled upon a recipe for chocolate chip squares. Although I was searching for a pumpkin cake recipe, the bar recipe caught my eye so I decided to try and make a low carb version.

The recipe was on the Martha Stewart site. I’ve actually been a fan of Martha’s for a long time and was fortunate to get tickets to see her live in NYC back in 2005 during the first week of filming her new show.
  • 1 up butter softened
  • 1 cup low carb sweetener dìvìded (add more to taste)
  • 2 large eggs
  • 2 teaspoons vanìlla extract
  • 1 cup pumpkìn puree
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon bakìng soda
  • 1/2 teaspoon salt
  • 1 teaspoon cìnnamon
  • 1/2 teaspoon gìnger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspìce
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon xanthan gum optìonal - to reduce crumblìng
  • 4½ ounces sugar free chocolate chìps about 3/4 cup plus 2 tablespoons
  1. Preheat oven to 350 degrees Grease or lìne 9x13 bakìng pan.
  2. ìn large mìxìng bowl, cream the butter and half the sweetener together. Then beat ìn egg and vanìlla. Add the pumpkìn an mìx well.
  3. Get Full Instruction HERE

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