Low-Carb Frosted Pumpkin Bars

Ingredients for 1 servings:

• 5 eggs
• 400 g pumpkin flesh (Hokkaido)
• 150 g cream
• 100 g sweetener (powdered xylitol)
• 100 g sweetener (powdered erythritol)
• 15 dashes liquid sweetener
• 150 g almond(s), blanched, ground
• 50 g flour (coconut)
• 1 tsp, heaped baking powder
• 1 tsp, heaped cinnamon
• ½ tsp ginger powder
• ¼ tsp nutmeg
• ¼ tsp clove powder
• 50 g almonds, sliced
• 150 g ricotta
• 150 g cream cheese
• ½ tsp vanilla (bourbon)
• Sweetener, to taste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

LOGI, sugar-free, gluten-free

Cut the pumpkin into pieces and bake in the oven at 180°C fan-assisted oven until soft (if possible, do not allow to brown). Puree the pumpkin with the cream until smooth, then stir in the eggs, xylitol, erythritol, liquid sweetener, and spices. Mix the ground almonds, coconut flour, and baking powder and stir into the mixture. Butter a rectangular brownie pan or springform pan, spread the sliced ​​almonds in the pan, carefully pour the batter over it, and smooth it down. Bake for about 40 minutes. For the frosting, mix the ricotta and cream cheese until smooth and season with bourbon vanilla and sweetener. Spread the frosting on the cooled cake. The Frosted Pumpkin Bars are very moist and gooey; be sure to keep them refrigerated. If you want to bake with other sugar substitutes, you should use about 220g of sugar. Although coconut flour is included, you can hardly taste it in this cake.