Ingredients:

  • 2 cups (224g) superfine blanched almond flour
  • 1/4 cup (30g) coconut flour
  • 3/4 cup (180g) unsweetened canned pumpkin puree
  • 2 large (100g) eggs
  • 1/2 cup (96g) granulated monk fruit sweetener
  • 1/3 cup (75g) melted butter
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5g) baking powder
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 4 oz (113g) softened cream cheese
  • 2 tbsp (15g) powdered monk fruit sweetener
  • 1/2 tsp (1g) cinnamon
  • 1 tbsp (15ml) heavy cream
  • 1 tbsp coconut oil (for greasing)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly with coconut oil.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, granulated monk fruit sweetener, pumpkin pie spice, baking powder, and salt.
  3. Stir in the melted butter, pumpkin puree, eggs, and vanilla extract. Mix until the batter is a consistent deep orange color and no dry flour pockets remain.
  4. Spread the batter evenly into the prepared pan and smooth the top with a spatula.
  5. Bake for 22–25 minutes until the edges are dark golden brown and the center springs back slightly when touched.
  6. For the optional glaze, whip together softened cream cheese, powdered monk fruit, and cinnamon, adding heavy cream as needed for consistency. Spread over cooled bars.