These deliciously spiced, 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  I originally made this dessert with a cream cheese frosting, but I think a sweeter frosting, like the Betty Crocker Frosting (link given below) would be even better and would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, OR (300 mL)
  Gluten-Free Bake Mix 2, OR 1 1/2  cups Keto Bake Mix
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 (OR alternative 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/Keto Bake Mix

127.0 calories

2.6 g protein

10.5 g fat

2.9/1.9 g net carbs