Gluten-Free Sugar-Free Pumpkin Bars Recipe
Updated Feb 15, 2021, Published Nov 17, 2018
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If pumpkin pie is a must-have at your Thanksgiving meal but you’re on a grain-free diet or perhaps just want a new way to present that classic flavor, this Gluten-Free Sugar-Free Pumpkin Bars recipe is what you need!
This recipe tastes like pumpkin pie but has an almond flour crust and is cut into bars. Think of it as the more relaxed, super casual cousin of the more sophisticated, traditional pumpkin pie.
This recipe is not only gluten- and grain-free, but sugar-free, too. With the use of Swerve, a zero-calorie, non-glycemic, cup-for-cup sugar substitute, you can make this recipe have just the right amount of sweetness without the blood sugar spike of traditional sugar.
This recipe is particularly great if you’re baking for a blend of diets this holiday, but also just as good if you just want a healthier option to end your meal with instead of a sugar spike.
Gluten-Free Sugar-Free Pumpkin Bars Recipe
Ingredients
- 1 stick unsalted butter, softened
- ¾ cup Swerve Brown, divided
- 2½ cups blanched almond flour
- 1 teaspoon kosher or fine sea salt, divided
- 2 large eggs
- ¼ cup Swerve Granulated
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 (15-ounce) can pureed pumpkin , (not pumpkin pie filling)
- 1½ cups heavy cream
Instructions
- Preheat the oven to 325 degrees. Line a 9- by 12-inch baking pan with parchment paper, allowing a 2-inch overhang.
- In a mixer, preferably fitted with a paddle attachment, cream together the butter and ¼ cup Swerve Brown on medium speed for 2 minutes. Add the almond flour and ½ teaspoon salt and beat on low speed until combined. Press the dough very firmly into the prepared pan. Bake for 20 minutes or until lightly browned. Let cool.
- Raise oven temperature to 425 degrees.
- In a mixing bowl, combine the eggs, ½ cup Swerve Brown, ¼ cup Swerve Granulated, cinnamon, cloves, ginger and ½ teaspoon salt. Whisk well. Add the pumpkin and cream and whisk until smooth. Pout the filling into the cooled crust, spreading evenly. Bake for 10 minutes then reduce oven temperature to 325. Bake for another 30 minutes or until fully set. Let cool completely before cutting into rectangles.
Notes
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Very nice recipe!!
Could you substitute coconut milk for the cream to make it dairy-free?
Yes, I think that would work. Make sure to use full-fat canned coconut milk, not the coconut milk beverage from the refrigerated section — you’ll need the thicker milk from the can.