Low Carb Frosted Pumpkin Bars - cooking recipe

Ingredients

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

Preparation

In a mixing bowl, combine the first 6 ingredients.
Add the eggs, pumpkin, oil and water; mix well.
Spray a 11\"x7\"x2\" baking pan with cooking spray.
Bake in pan at 350\u00b0F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
Cool.
For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
Frost and refrigerate for at least 15 minutes before cutting.
Refrigerate any leftovers.