Kalyn's Kitchen

Sugar-Free Pumpkin Bars

Sugar-Free Pumpkin Bars are perfect when you want a pumpkin bar without added sugar and this tasty pumpkin treat is also dairy-free. And these tasty pumpkin bars are made partly with almond flour, which makes them lower in carbs!

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Low-Sugar Pumpkin Bars found on KalynsKitchen.com

For a long time I couldn’t find a sweetener for baking that I thought gave optimal results, so I used to use a little brown sugar in my baking recipes. But now that I am thrilled with the results I get when I use Golden Monkfruit Sweetener, I am renaming this recipe Sugar-Free Pumpkin Bars! We loved this new version made with the Golden Monkfruit Sweetener, but use any sweetener (or combination of sweeteners) that you prefer. 

This recipe was inspired when I went to a party where the hostess served Paula Deen’s Pumpkin Bars. I’m not the biggest pumpkin fan but I did have a taste, and people were raving about them, so I decided to try coming up with a healthier version of the pumpkin bars. It took me several tries to get a version I was happy with, and then I nearly forgot about it, and when I did discover the photos in a draft post I was excited to share it!

Besides switching the sugar for Golden Monkfruit Sweetener, I also used coconut oil, but again use whatever oil you prefer. Paula Deen used regular flour, but I used a combination of White Whole Wheat Flour and Almond Flour, which makes this a lower-carb recipe. And the almond flour and coconut oil added a lot of good flavor! Paula Deen used frosting of course, but I topped them with some pumpkin seeds, and I thought these pumpkin bars were delicious for a healthier pumpkin treat that was just a little bit sweet!


Sugar-Free Pumpkin Bars process shots collage

How to Make Sugar-Free Pumpkin Bars:

(Scroll down for complete recipe with nutritional information.)

  1. Beat together the eggs, Golden Monkfruit Sweetener (affiliate link), melted coconut oil (affiliate link), and pumpkin in a large bowl.
  2. In a separate smaller bowl, stir together the White Whole Wheat Flour (affiliate link), Almond Flour (affiliate link), baking powder, baking soda, ground cinnamon (affiliate link), pumpkin spice mix (affiliate link), and salt.
  3. Mix the dry ingredients into the wet ingredients.
  4. Spread the mixture out into a 10 1/2″ by 15″ baking dish that you’ve sprayed with non-stick spray.
  5. Sprinkle with pumpkin seeds.
  6. Bake in a preheated 350F/180C oven until the bars are firm and barely starting to brown on the edges, about 35 minutes.
  7. Pumpkin bars can be served warm or cold. And normally I wouldn’t advocate cake for breakfast, but I think these would make a fun breakfast for Halloween!

Sugar-Free Pumpkin Bars thumbnail image of finished bars on serving plate

More Tasty Treats with Pumpkin:

Check out My Favorite Pumpkin Recipes for even more tasty ideas with pumpkin!

Sugar-Free Pumpkin Bars

Sugar-Free Pumpkin Bars

Yield 20 bars
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

These Sugar-Free Pumpkin Bars are perfect when you want a pumpkin bar that doesn’t have added sugar.

Ingredients

  • 4 eggs
  • 1 1/2 cupS Golden Monkfruit Sweetener (see notes)
  • 1/2 cup coconut oil, melted (or use your preferred oil)
  • one 15 oz. can pureed pumpkin
  • 1 cup White Whole Wheat Flour
  • 1 cup Almond Flour
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. kosher salt
  • 1/2 cup pumpkin seeds

Instructions

  1. Preheat the oven to 350F/180C.
  2. Spray a 10 1/2″ X 15″ glass baking dish with non-stick spray. (You can use any baking dish that’s close to that size, but cooking time might be slightly different with a different size dish.)
  3. Beat together the eggs, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, melted coconut oil (affiliate link), and canned pumpkin in a large bowl.
  4. In a separate smaller bowl, stir together the White Whole Wheat Flour (affiliate link), Almond Flour (affiliate link), baking powder, baking soda, ground cinnamon (affiliate link), pumpkin spice mix (affiliate link), and salt.
  5. Mix the dry ingredients into the wet ingredients, stirring until it’s well combined.
  6. Spread the mixture out in the baking dish and sprinkle with the pumpkin seeds (or other nuts of your choice).
  7. Bake about 35 minutes, or until the pumpkin bars are firm and starting to get lightly browned on top.
  8. Pumpkin bars can be served warm or at room temperature.

Notes

I prefer  Golden Monkfruit Sweetener (affiliate link) but use any sweetener of your choice.

This recipe was adapted from Paula Deen’s Pumpkin Bars.

Nutrition Information:

Yield:

20

Serving Size:

One bar

Amount Per Serving: Calories: 135Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 215mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re following the South Beach Diet or a low-carb diet, Low-Sugar Pumpkin Bars like this with whole wheat flour are probably a splurge. But these Sugar-Free Pumpkin Bars made with sweetener and partly with almond flour are a healthier choice than many desserts like this. Pumpkin isn’t low in carbs, so with that and the white whole wheat flour these do have some carbs, but check the net carbs in the nutritional information and see whether they will work for you.

Find More Recipes Like This One:
Use Dessert Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2016. It was updated in 2020 with the recommendation to use Golden Monkfruit Sweetener.

Pinterest image of Sugar-Free Pumpkin Bars

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    12 Comments on “Sugar-Free Pumpkin Bars”

  1. can you use all almond flour?

    • If you mean replace the white whole wheat flour with almond flour, I’ve never tried it that way. If you try I’d love to hear how it works!

  2. This looks wonderful!  
    What size of canned pumpkin do you use?  The big can?  Mine is 796 ml. 

  3. Thanks for this healthy treat.

  4. What a fun idea for a Halloween party! I love the color contrast, too, between the bars and the pumpkin seeds.

  5. Thanks for this treat! 🙂

  6. thank you for de-sweetening this recipe, it's good to know that it works with whole wheat flour (at least partially) too, thanks again for this!