Fall is here, and that means one thing: pumpkin everything! But if you’re watching your sugar intake, you might feel left out of the seasonal treats. That’s where these incredible Sugar Free Pumpkin Bars come in. This recipe delivers all the warm, spicy flavor you love, with a tender, moist crumb and a decadent cream cheese frosting—all without a single gram of sugar. Get ready to bake your new favorite autumn dessert that’s both delicious and guilt-free.
We’ve tested this recipe tirelessly to ensure it stands up to its sugary counterparts. The secret is in the blend of almond and coconut flour for the perfect texture, and a high-quality sugar substitute that provides sweetness without the aftertaste. These bars are simple to make and perfect for sharing with family and friends, whether they’re low-carb or not!
Why This is the Best Sugar Free Pumpkin Bar Recipe
You’re going to fall in love with this recipe, and here’s why. First, it’s incredibly easy to make. The instructions are straightforward, with no complicated steps. Second, the texture is spot-on. We use a combination of almond and coconut flour to create a bar that’s moist and tender, not dry or crumbly. Finally, the flavor is pure autumn bliss. The pumpkin, warm spices, and tangy, sweet cream cheese frosting create a perfectly balanced treat. This is the ultimate recipe for anyone seeking a healthier way to enjoy classic fall flavors.
Ingredients You’ll Need
For these amazing Sugar Free Pumpkin Bars, we’ll be making two components: the bars themselves and the creamy, sugar-free frosting. Here’s what you’ll need to have on hand.
For the Pumpkin Bars
- Almond Flour: The primary flour, providing a tender, moist crumb.
- Coconut Flour: A small amount helps with structure and absorbs moisture.
- Granulated Sugar Substitute: Use a 1:1 substitute like erythritol or monk fruit blend.
- Baking Powder & Baking Soda: For leavening, to make the bars light and airy.
- Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice flavor.
- Salt: To balance the sweetness.
- Pumpkin Purée: Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Eggs: To bind the ingredients together.
- Melted Coconut Oil: Adds moisture and richness.
- Vanilla Extract: For a touch of warmth.
For the Sugar-Free Cream Cheese Frosting
- Cream Cheese: Full-fat, softened to room temperature for a smooth consistency.
- Unsalted Butter: Also softened to room temperature.
- Powdered Sugar Substitute: A powdered or confectioners’ style substitute is essential for a grit-free frosting.
- Vanilla Extract: Enhances the flavor.
- Heavy Cream (Optional): A splash can help make the frosting extra creamy and spreadable.
Step-by-Step Instructions
Making these healthy pumpkin bars is a breeze. Just follow these simple steps for a perfect batch every time. We’ll start with the bars and then whip up the frosting while they cool.
Making the Bars
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang to easily lift the bars out later.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, granulated sugar substitute, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Bake: Spread the batter evenly into your prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the bars cool in the pan for about 20 minutes before using the parchment paper to lift them onto a wire rack to cool completely. It’s crucial they are fully cool before frosting.
Whipping Up the Frosting
- Beat Cream Cheese and Butter: In a large bowl, use an electric mixer to beat the softened cream cheese and butter until light and fluffy, about 2 minutes.
- Add Sweetener and Vanilla: Add the powdered sugar substitute and vanilla extract. Start mixing on low speed to avoid a cloud of powder, then increase to medium-high and beat until smooth and creamy. If the frosting is too thick, add a tablespoon of heavy cream.
- Frost the Bars: Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top.
- Chill and Serve: For the best results, chill the bars in the refrigerator for at least 30 minutes to allow the frosting to set. Slice and serve!
Tips for Perfect Keto Pumpkin Bars
Want to ensure your bars are flawless? Here are a few tips from our kitchen to yours:
- Use Room Temperature Ingredients: For a smoother batter and frosting, make sure your eggs, cream cheese, and butter are at room temperature.
- Don’t Overmix: Overmixing the batter can lead to dense, tough bars. Mix until the ingredients are just combined.
- Cool Completely: This is the most important tip! Do not attempt to frost the bars while they are still warm, or you’ll have a melted, soupy mess. Patience is key. Speaking of patience, our perfect pie crust recipe also requires a good bit of it.
Storing Your Pumpkin Bars
Because of the cream cheese frosting, these bars need to be stored in the refrigerator. Place them in an airtight container, and they will keep well for up to 5 days. You can also freeze them for longer storage! To freeze, place the sliced bars on a baking sheet in the freezer until firm, then wrap them individually and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before enjoying. For another great make-ahead dessert, check out these no-bake chocolate treats.
Frequently Asked Questions
Yes, they are a much healthier alternative to traditional pumpkin bars. They are sugar-free, low in carbs, and gluten-free, making them a great choice for those on a keto diet or anyone looking to reduce their sugar intake.
You can make the bars dairy-free by using a dairy-free butter alternative. For the frosting, you would need to use a dairy-free cream cheese and butter substitute. The texture and flavor may vary slightly.
This recipe was specifically developed using a combination of almond and coconut flour for the best texture in a keto, sugar-free bar. We do not recommend substituting other flours as it will significantly alter the result.
The bars are done when the edges are slightly browned and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can make them dry.
For the bars, we recommend a granulated 1:1 sugar substitute like an erythritol or monk fruit blend. For the frosting, a powdered or confectioners’ version is essential to avoid a gritty texture.
More Recipes You’ll Love
If you enjoyed these pumpkin bars, you might also like our festive pumpkin cheesecake bars or this cozy pumpkin cornbread. And for a savory pumpkin dish, don’t miss these pumpkin gouda stuffed shells.
The Easiest Sugar Free Pumpkin Bars
Sugar Free Pumpkin Bars (That Actually Taste Good!)
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang to easily lift the bars out later.
- In a large bowl, whisk together the almond flour, coconut flour, granulated sugar substitute, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate medium bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spread the batter evenly into your prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool in the pan for about 20 minutes before using the parchment paper to lift them onto a wire rack to cool completely before frosting.
- In a large bowl, use an electric mixer to beat the softened cream cheese and butter until light and fluffy, about 2 minutes.
- Add the powdered sugar substitute and vanilla extract. Beat on low speed to combine, then increase to medium-high and beat until smooth and creamy.
- Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top.
- Chill the bars in the refrigerator for at least 30 minutes to allow the frosting to set. Slice and serve.
Notes
Store bars in an airtight container in the refrigerator for up to 5 days.
A Final Word on These Guilt-Free Treats
There you have it—a simple, delicious, and healthy way to enjoy the flavors of fall. These Sugar Free Pumpkin Bars prove that you don’t need sugar to create a truly satisfying dessert. They are perfect for holiday gatherings, afternoon snacks, or anytime you need a sweet treat. We hope you love this recipe as much as we do. If you make them, please leave a comment below or share a photo on Pinterest!
