Welcome to the only recipe you’ll ever need for perfectly moist, flavorful, and secretly healthy Sugar Free Pumpkin Bars. If you’ve been searching for a guilt-free autumn treat that doesn’t compromise on taste, you’ve found it. These bars are tender, perfectly spiced, and topped with a luscious sugar-free cream cheese frosting that will have everyone reaching for a second piece. They deliver all the cozy flavor of classic pumpkin bars without any of the sugar, making them an ideal dessert for a healthy lifestyle.
We’re diving deep into how to make these incredible bars from scratch. This recipe is designed to be simple, using common low-carb pantry staples. Get ready to fill your kitchen with the warm aroma of fall spices and bake a dessert that your family and friends will rave about. It’s the perfect way to celebrate the season.
Why This is the Best Sugar Free Pumpkin Bars Recipe
There are many recipes out there, but this one truly stands out. Here’s why you’ll absolutely love these Sugar Free Pumpkin Bars:
- Perfectly Moist Texture: We use a specific combination of almond flour and a touch of coconut flour to create a tender, cake-like crumb that never turns out dry. The pumpkin puree ensures every bite is rich and moist.
- Incredibly Flavorful: A generous amount of pumpkin pie spice, combined with the natural sweetness of pumpkin, creates a warm and comforting flavor profile. The tangy cream cheese frosting provides the perfect balance.
- Genuinely Easy to Make: The instructions are straightforward and beginner-friendly. You simply mix the wet ingredients, then the dry, combine, and bake. It’s a no-fuss recipe that delivers impressive results every time.
- Keto and Diabetic-Friendly: With no traditional sugar and low-carb flours, these bars are perfect for anyone on a keto diet or managing blood sugar levels. It’s a dessert you can feel good about eating.
The Key Ingredients for Success
To create the best keto pumpkin bars, we rely on a few key ingredients. Understanding their role will help you achieve the perfect texture and flavor.
For the Pumpkin Bars:
- Almond Flour: This is the base of our bars. Use finely ground blanched almond flour for the best, most cake-like texture. It provides structure and a subtle, nutty flavor.
- Coconut Flour: A small amount of coconut flour is crucial. It’s highly absorbent and helps soak up excess moisture from the pumpkin, preventing the bars from becoming gummy.
- Granular Sweetener: A 1:1 sugar substitute like erythritol or a monk fruit blend works best. These sweeteners bake just like sugar and provide a clean, sweet taste without any aftertaste.
- Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is loaded with sugar and spices.
- Eggs: These are essential for binding the ingredients together and providing lift.
- Melted Butter: Unsalted butter adds richness and moisture. For a dairy-free option, you can use melted coconut oil.
- Pumpkin Pie Spice: This classic blend of cinnamon, nutmeg, ginger, and cloves gives the bars their signature autumn flavor.
- Baking Powder: This helps the bars rise and creates a lighter texture.
For the Sugar-Free Cream Cheese Frosting:
- Cream Cheese: Use full-fat, block-style cream cheese for the creamiest, richest frosting. Make sure it’s softened to room temperature for smooth mixing.
- Butter: A little unsalted butter adds flavor and stability. It should also be softened.
- Powdered Sweetener: A powdered or confectioners’ style sugar substitute is non-negotiable for a smooth, grit-free frosting.
- Vanilla Extract: A splash of pure vanilla extract enhances the other flavors beautifully.
How to Make Sugar Free Pumpkin Bars Step-by-Step
Making these delicious bars is easier than you think. Just follow these simple steps for perfect results.
Step 1: Prepare the Batter
First, preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later. In a large bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until smooth. This ensures all your wet ingredients are fully incorporated.
Step 2: Combine the Dry Ingredients
In a separate medium bowl, combine the almond flour, coconut flour, granular sweetener, pumpkin pie spice, baking powder, and salt. Whisk them together until there are no clumps. This step is key to ensuring an even distribution of ingredients and a consistent texture in your finished bars.
Step 3: Mix and Bake
Pour the dry ingredients into the wet ingredients and mix until just combined. Be careful not to overmix; stir just until you no longer see streaks of flour. Spread the batter evenly into your prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before frosting.
Step 4: Whip Up the Frosting
While the bars are cooling, prepare the frosting. In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until light and fluffy. Add the powdered sweetener and vanilla extract, and continue to beat until the frosting is smooth and creamy. Once the pumpkin bars are completely cool, spread the frosting evenly over the top.
For an extra touch of elegance, you can garnish with a sprinkle of cinnamon or some Keto Candied Pecans.
Tips and Tricks for Perfect Pumpkin Bars
Even the simplest recipes can benefit from a few expert tips. Here’s how to ensure your sugar-free pumpkin bars are flawless.
- Don’t Omit the Coconut Flour: It might seem like a small amount, but coconut flour is incredibly absorbent and essential for achieving the right cake-like texture.
- Cool Completely: This is the most important tip! The bars need to cool completely before you frost them. If they are even slightly warm, the cream cheese frosting will melt into a soupy mess. Patience is key.
- Bring Frosting Ingredients to Room Temperature: For the smoothest, creamiest frosting, make sure your cream cheese and butter are fully softened before you start mixing.
- Proper Storage is Key: Because of the cream cheese frosting, these bars must be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For other dessert ideas, check out this Easy No-Bake Peanut Butter Pie.
Variations and Customizations
While this recipe is fantastic as is, feel free to customize it to your liking!
- Add Nuts: For a bit of crunch, fold in 1/2 cup of chopped pecans or walnuts into the batter before baking.
- Chocolate Chips: Add 1/2 cup of sugar-free chocolate chips to the batter for a delicious pumpkin-chocolate combination.
- Dairy-Free Option: To make these bars dairy-free, use melted coconut oil instead of butter in the bars and a dairy-free cream cheese and butter alternative for the frosting.
If you’re looking for another comforting baked good, our Gluten-Free Zucchini Bread is a must-try!
Yes! This recipe is naturally gluten-free as it uses almond and coconut flour instead of traditional wheat flour.
Yes, they freeze beautifully! For best results, freeze them without the frosting. Let them cool completely, wrap the uncut slab tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Because of the cream cheese frosting, you must store these bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days.
Each bar has approximately 3 net carbs. This is calculated by subtracting the fiber (3g) from the total carbohydrates (6g). This makes them an excellent keto-friendly dessert option.
For the bars, a granular 1:1 sugar substitute like an erythritol or monk fruit blend works best for texture. For the frosting, you must use a powdered or confectioners’ style sweetener to ensure it’s smooth and not gritty.
Yes! This recipe is naturally gluten-free as it uses almond and coconut flour instead of traditional wheat flour.
Yes, they freeze beautifully! For best results, freeze them without the frosting. Let them cool completely, wrap the uncut slab tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Because of the cream cheese frosting, you must store these bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days.
Each bar has approximately 3 net carbs. This is calculated by subtracting the fiber (3g) from the total carbohydrates (6g). This makes them an excellent keto-friendly dessert option.
For the bars, a granular 1:1 sugar substitute like an erythritol or monk fruit blend works best for texture. For the frosting, you must use a powdered or confectioners’ style sweetener to ensure it’s smooth and not gritty.
Enjoy These Healthy Pumpkin Bars!
This recipe for Sugar Free Pumpkin Bars is the perfect way to enjoy the flavors of fall without any of the guilt. They are simple to make, incredibly delicious, and sure to become a new family favorite. We know you’ll love them as much as we do.
If you make this recipe, please leave a comment below and let us know how they turned out! We love hearing from you. For more delicious recipes, be sure to follow us on Pinterest.
Sugar Free Pumpkin Bars: The Ultimate Moist & Easy Recipe
The best Sugar Free Pumpkin Bars recipe! These moist, easy-to-make keto pumpkin bars are topped with a creamy sugar-free cream cheese frosting. A perfect healthy, low-carb dessert for fall that's packed with flavor and simple to prepare.
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until well combined and smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, granular sweetener, pumpkin pie spice, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Spread the batter evenly in the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan on a wire rack.
- In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until light and fluffy. Add the powdered sweetener and vanilla, and beat again until smooth.
- Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Slice into 16 bars and serve.
Notes
Cool Completely: It is crucial that the bars are 100% cool before frosting, otherwise the frosting will melt.
Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.
Sweetener: Use a powdered or confectioners' style sweetener for the frosting to ensure it is smooth and not gritty.
Sugar Free Pumpkin Bars: The Ultimate Moist & Easy Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until well combined and smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, granular sweetener, pumpkin pie spice, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Spread the batter evenly in the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan on a wire rack.
- In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until light and fluffy. Add the powdered sweetener and vanilla, and beat again until smooth.
- Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Slice into 16 bars and serve.
Notes
Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.
Sweetener: Use a powdered or confectioners' style sweetener for the frosting to ensure it is smooth and not gritty.
