Gingerbread cookies are a Christmas must, but these bars are easier: no rolling, no cutters, just one pan of thick, moist gingerbread under a generous layer of cream cheese frosting. These sugar-free gingerbread bars bake in a small square pan and cut into 9 bakery-style squares.
The base is almond and coconut flour with eggs, Greek yogurt and butter, warmed with gingerbread spice and cinnamon and sweetened with allulose. Each bar has about 158 calories and 3g net carbs.
The frosting is simply Neufchâtel, a little Greek yogurt and powdered allulose, spread on thick with a spatula.
Why You’ll Love These Sugar-Free Gingerbread Bars
- All the gingerbread flavor. Warm spice in a soft, moist bar.
- Thick cream cheese frosting. Tangy, creamy and spread on generously.
- 3g net carbs per bar. Each of the 9 bars has about 158 calories and 7g protein.
- No rolling, no cutters. Just spread, bake and frost.
Ingredient Notes
Flours. One cup of Bob’s Red Mill almond flour and 3 tablespoons plus a teaspoon of coconut flour make a soft, moist base for these sugar-free gingerbread bars.
Spice. One and a half teaspoons of gingerbread spice and ½ teaspoon of cinnamon give the classic holiday flavor.
Eggs, yogurt and butter. Two large eggs, ½ cup plus a tablespoon of FAGE Total 0% Greek yogurt and a tablespoon of softened butter keep the bars tender.
Frosting. Five ounces of Philadelphia Neufchâtel, 2 tablespoons of Greek yogurt and 3 tablespoons of powdered allulose make a thick, spreadable cream cheese frosting.
Allulose. Granulated allulose sweetens the bars and powdered allulose sweetens the frosting. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour, eggs and Greek yogurt yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Gingerbread Bars
You need a 5×5-inch metal baking pan that is 2 inches deep, parchment, a mixer, bowls and a spatula. Prep takes about 20 minutes, the bars bake for 26 to 32 minutes, and cooling and chilling take about 1 hour and 15 minutes.
Make the gingerbread
Step 1. Preheat the oven to 325°F (163°C). Line the pan with parchment, leaving an overhang.
Step 2. Whisk the flours, gingerbread spice, cinnamon and baking powder.
Step 3. Beat the butter and 60g of allulose until creamy.
Step 4. Beat in the eggs one at a time, then the 140g of yogurt.
Step 5. Fold in the dry ingredients and rest the batter for 5 minutes.
Bake
Step 6. Spread evenly in the pan and bake for 26 to 32 minutes, until the center is set and a tester shows moist crumbs.
Step 7. Cool in the pan for 15 minutes, then completely on a rack.
Frost and cut
Step 8. Beat the Neufchâtel and powdered allulose until smooth.
Step 9. Gradually mix in the 30g of yogurt until thick and spreadable.
Step 10. Spread the frosting generously over the cooled gingerbread with broad spatula swirls.
Step 11. Refrigerate for 20 to 30 minutes, then cut the sugar-free gingerbread bars into 9 equal squares.
Success Tips for Sugar-Free Gingerbread Bars
Use the 5×5-inch pan. It gives thick bars with plenty of soft gingerbread under the frosting.
Keep them moist. Start checking at 26 minutes and take them out when the tester shows moist crumbs.
Frost only when completely cool. Warm gingerbread melts the frosting.
Chill before cutting. A short chill firms the frosting for clean squares.
Serving Ideas
Stack the squares on a platter for a holiday cookie swap, or pack them in a tin as a homemade gift. A light dusting of cinnamon on the frosting looks festive.
More Christmas Treats
For a gingerbread pie, try my sugar-free gingerbread cream pie. For cookies, bake the sugar-free ginger spice cookies.
And for a festive candy, make the sugar-free peppermint bark.
Storage
Refrigerate the sugar-free gingerbread bars covered for up to 4 days.
Sugar-Free Gingerbread Bars FAQ
What is gingerbread spice?
It is a warm spice blend, usually ginger, cinnamon, cloves and nutmeg. The recipe uses 1½ teaspoons plus extra cinnamon.
How do I know the bars are done?
After 26 to 32 minutes the center should be set and a tester should show moist crumbs.
Why is my frosting sliding?
The gingerbread was still warm. Let it cool completely on the rack before frosting.
How many sugar-free gingerbread bars does this make?
The 5×5-inch pan makes 9 sugar-free gingerbread bars.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Soft, spiced and topped with tangy cream cheese frosting, these sugar-free gingerbread bars taste like Christmas in every bite.
Sugar-Free Gingerbread Cookie Bars
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line pan with parchment, leaving overhang.
- Whisk flours, gingerbread spice, cinnamon and baking powder.
- Beat butter and 60g allulose until creamy.
- Beat in eggs one at a time, then 140g yogurt.
- Fold in dry ingredients. Rest batter 5 minutes.
- Spread evenly in pan. Bake 26–32 minutes until center is set and a tester shows moist crumbs.
- Cool in pan 15 minutes, then completely on a rack.
- Beat Neufchâtel and powdered allulose until smooth.
- Gradually mix in 30g yogurt until thick and spreadable.
- Spread frosting generously over cooled gingerbread with broad spatula swirls.
- Refrigerate 20–30 minutes, then cut into 9 equal squares.
Notes
- Use the 5×5-inch pan for thick bars.
- Keep gingerbread moist, not dry.
- Frost only when completely cooled.
- Refrigerate covered up to 4 days.