Easy Gluten-Free Pumpkin Cake Bars

Easy Gluten-Free Pumpkin Cake Bars


Preheat oven to 350ºF.

Add egg yolks to one bowl and the egg whites to another bowl.

Using an electric mixer set on high, whip the egg whites until stiff peaks form and set aside.

Into the bowl with the egg yolks, add the pumpkin puree, MonkSweet+, almond meal, pumpkin pie spice, cardamom powder, vanilla extract, almond extract, and salt. Using the same electric mixer set on medium, beat these ingredients together till well incorporated.

Using a spatula, gently fold in the egg whites into the egg yolk/almond meal/pumpkin mixture. Don't worry if it isn't mixed thoroughly.

Line a 9 x 9 baking pan with parchment and pour Pumpkin Cake-Bar batter into it.

Bake at 350 degrees for 40-45 minutes. Let cool completely before enjoying.

Optional: Top with some whipped cream or whipped coconut cream tinged with a bit of pumpkin pie spice, almond extract as well as some MonkSweet+.

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Easy Gluten-Free Pumpkin Cake Bars


November 27, 2017

  • Prep: 30 mins
  • Cook: 45 mins
  • Yields: 9 bars


3/4 cup almond meal/flour

5 eggs (separated)

1/2 cup MonkSweet+

1/2 cup pumpkin puree

1 tsp pumpkin pie spice

1/4 tsp cardamom powder

1/2 tsp almond extract

1 tsp vanilla extract

1/2 tsp salt


Nutrition Facts

Serving Size1 bar
Total Fat8g
Saturated Fat1g
Trans Fat0g
Total Carbohydrates16g
Dietary Fiber2g
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