Low Carb Frosted Pumpkin Bars

• 1 cup almond flour
• 1 cup Splenda sugar substitute
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• 1/4 cup oil
• 2 tablespoons water
• FROSTING
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• 1 cup Splenda sugar substitute
• 1/4 teaspoon grated lemon, rind of

1. In a mixing bowl, combine the first 6 ingredients.
2. Add the eggs, pumpkin, oil and water; mix well.
3. Spray a 11"x7"x2" baking pan with cooking spray.
4. Bake in pan at 350u0b0F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
5. Cool.
6. For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
7. Frost and refrigerate for at least 15 minutes before cutting.
8. Refrigerate any leftovers.

almond flour, splenda sugar substitute, ground cinnamon, baking powder, salt, ground cloves, eggs, pumpkin puree, oil, water, frosting, cream cheese, vanilla, splenda sugar substitute, grated lemon

Taken from www.food.com/recipe/low-carb-frosted-pumpkin-bars-119761 (may not work)