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The Best Grain-Free Pumpkin Bars with a Dairy-Free Cream Cheese Frosting (No added sugar & lower carb)

Taralynn McNitt
5 from 5 votes
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 18

Ingredients
  

Batter Ingredients
  • 2 Cups Almond Flour
  • 1 Cup Coconut Flour
  • 2 Tsps Baking Soda
  • 1 Tbsp Baking Powder
  • 1/2 Cup Monkfruit Sweetener (or your choice of sweetener)
  • 1 1/2 Tbsp Cinnamon
  • 1 Tbsp Cloves
  • 1 Tbsp Nutmeg
  • 1 Tsp Sea Salt
  • 2 Tsp Ground Ginger
  • 3 Large Eggs
  • 3 Tsps Vanilla
  • 15 Oz Pumpkin Puree
  • 1 Cup Unsweetened Almond Milk (or your choice of milk)
Dairy Free Cream Cheese Frosting Ingredients
  • 8 Ounces Cream Cheese (I used Kite Hill Dairy Free)
  • 2 Tsp Vanilla
  • 1/3 Cup Monkfruit Sweetener (or your choice of sweetener)
  • 2 Tbsps Coconut Flour
  • 1/2 Cup Unsweetened plain coconut yogurt (or Greek yogurt)
  • 1/2 Cup (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. 
  • Slice into 18 bars
  • Store in the freezer or refrigerator.