Add green food coloring to the frosting and you have a great St. Paddy’s Day treat, which is what I did with this recipe.  Today is a special day.  My son and his wife, Yara, are coming up the mountain.  They are newly married and so much in love.  It's very sweet to observe from the sidelines.  I have to get going here but quickly wanted to post my recipe which is topical today.  Have a happy, happy St. Paddy's day all.  Thanks so much for all your support.  You have no idea how appreciative I am of all of you!  May all your St. Paddy's Day dreams come true.  :)

21/4 cups Gluten-Free Bake Mix (560 mL)
1 tbsp baking powder (15 mL)
1/4 tsp salt (1 mL)
1/2 cup butter, softened (125 mL)
Liquid sucralose to equal 1 cup (250 mL)
  of any granular sweetener
3/4 cup low-carb milk, OR half and half (175 mL)
31/4 tsp unflavored gelatin (16 mL)
1/2 tsp vanilla extract (2 mL)
1/4 tsp almond extract (1 mL)
6 egg whites
1/4 tsp cream of tartar (1 mL)
1/4 cup granulated erythritol (60 mL)

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

In food processor, process butter, liquid sucralose, OR any granular sweetener, low-carb milk, OR half and half, gelatin, vanilla extract and almond extract until smooth.  Add dry ingredients half at a time and process.  Using a spatula, place batter in a large bowl.

In small bowl of food mixer place egg whites.  Beat until frothy and add cream of tartar.  Beat 1 minute and gradually sprinkle in erythritol.  Keep beating until stiff peaks form.  Fold egg white mixture into batter, half at a time.  Spread evenly in greased 9 x 13-inch (23 x 33 cm) casserole dish.  Bake 25 to 35 minutes, or until knife inserted in cake comes out clean.

When completely cool, frost with Better Than Betty Frosting.

Yield:  36 bars
1 bar
86.1 calories
2.6 g protein
7.3 g fat
2.4 g net carbs