Pumpkin Bars for 16 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the almond flour, coconut flour, granulated monk fruit sweetener, pumpkin pie spice, baking soda, and salt.
3. Stir in the pumpkin puree, eggs, melted butter, and vanilla extract until the batter is smooth.
4. Spread the batter evenly into the prepared pan using a spatula.
5. Bake for 22–25 minutes until the edges are golden brown and the center springs back lightly when touched.
6. Allow the bars to cool completely in the pan on a wire rack.
7. Beat the softened cream cheese and softened butter until velvety; gradually add powdered monk fruit sweetener and vanilla extract.
8. Spread the frosting in a thick, even layer over the cooled bars.
9. Chill in the fridge for 30 minutes to set the frosting before slicing into 16 bars.