PUMPKIN CHOCOLATE CHIP BARS

 








Before going into the oven.



PUMPKIN CHOCOLATE CHIP BARS

These delicious, moist and rich-tasting cake bars do not need a frosting. The spicing is kept mild with just cinnamon, as I feel the strong pumpkin spices will not go well with the chocolate. The chocolate chips make the bars sweet enough, so need for a frosting. You can freeze them for longer storage and nuke one bar briefly when you want to enjoy it with a cup of tea or coffee.  I do this when I have lots of other goodies in the house, and then at some point there is a dry spell, and I can still have dessert on demand!  Remember, as with all my dessert recipes, choose your own favorite sweetener; just make sure the batter tastes sweet to you.  Remember the unbaked product will taste sweetener than the baked product.


You will have 3/4 cup (175 mL) canned pumpkin leftover.  Try this recipe for lovely pumpkin waffles!

 

13/4 cups Gluten-Free Bake Mix, 2, OR  (425 mL)

  2 cups Keto Bake Mix (500 mL)

1 tsp cinnamon (5 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 to equal 1 cup sugar (250 mL)

1/2 cup light-tasting olive oil (125 mL)

1/3 cup granulated erythritol (75 mL)

1/2 cup sugar-free chocolate chips, OR this one (125 mL)

 

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, cinnamon, 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.  Spread in a greased 9 x 13-inch (2 L) glass baking dish. Sprinkle with chocolate chips.  Bake 30 or until knife inserted in center comes out clean.


Yield:  21 (3 x 7) bars

1 bar

120.6 calories

2.7 g protein

9.9 g fat

0.2 g fiber

3.0 g net carbs


ANOTHER RECIPE YOU MAY ENJOY 


SOUR CREAM PUMPKIN CHEESECAKE BARS