1/2Cup(Swerve) "Confectioner Sugar"(or traditional powdered sugar)
Instructions
Batter
Preheat oven to 385-degrees, and grease a baking pan. (I used a 7x 11 sized pan)
Mix the almond flour, coconut flour, baking soda, baking powder, sea salt, cinnamon, cloves, nutmeg, ginger, and monk fruit sweetener together in a large mixing bowl.
Mix the vanilla and eggs together, and add it to the bowl with the dry ingredients.
Mix in the pumpkin and unsweetened almond milk.
Add the batter into the baking pan and spread evenly.
Bake for 45-minutes, or until done. Set aside and let it cool completely before frosting.
Dairy Free Frosting Instructions
Add cream cheese, vanilla, swerve confectioners, monk fruit, yogurt, and coconut flour together in a large mixing bowl. Taste test to see if it needs more sweetener, or coconut flour to thicken it up.
Once the bars are cool, spread the frosting over the bars.I added pecans and cinnamon on top for decorations.