Grain Free Pumpkin Bars

by Kate on November 14, 2012

Today is World Diabetes Day and the month of November is Diabetes Awareness month.  I was asked to partake in a food bloggers event today that Carolyn from All Day I Dream About Food is hosting.  She is doing a giveaway for a Kitchen-Aid Mixer.  Head over to her page to enter to win and check out all of her low carb recipes while you are there!!!

Did you know that Type 2 Diabetes is no longer known as adult on-set, we are seeing so many cases in young children!  This is just one more reason for you and your family to eat a low starch/sugar diet.  At the end of the day, carbs are sugar…yes that includes fruits, sweet potatoes, etc.  This is why I try to create recipes that are low starch and make going grain free that much easier.  I have a sweet tooth so I also always give the option for a natural sugar replacement (my favorite that does not raise blood sugar levels is Swerve...and it’s on sale the entire month of November)!  There are essential amino acids (from proteins) and essential fatty acids that the body must have, but there is no carbohydrate that is essential!  “What about fruit, it has so many nutrients?”  I hear this often!  There is a vegetable out there that can provide the same amount or more of the same nutrients without raising insulin levels.  We just don’t need them to thrive and survive!

Grain Free Pumpkin BarsI was asked to make my Pumpkin Butter Truffles for a family dinner this past weekend.  I had some pumpkin leftover and a desire to bake leftover as well.  I threw together this recipe and hoped for a delicious result as I stuck them in the oven.  The batter tasted fantastic, so I knew they would taste good, but just didn’t know if they would rise, fall or something in between!  The result…huge hit!!!  These are so moist and not to sweet.



Recipe: Grain Free Pumpkin Bars


  • 2/3 cup Honeyville Almond Flour
  • 1/2 cup pumpkin
  • 2 eggs
  • 3/4 cup almond butter (I use the roasted self grind at Whole Foods)
  • 1/2 cup Swerve (Palm sugar* works here if you prefer or a combo of both)
  • 1 -2 tsp pumpkin spice to taste
  • 1/4 tsp cinnamon
  • 1/8 tsp sea salt
  • 1/2 tsp soda


  1. Place the pumpkin, eggs, spice and almond butter in a food processor and blend for 1 minute
  2. Add the remaining ingredients and pulse until combined
  3. Pour the batter into a 9×9 greased pan
  4. Bake at 350 for 25-30 minutes

Quick Notes

Palm sugar is not necessarily diabetic friendly so use sparingly!

Enjoy!  Don’t forget to go register to win the Kitchen Aid Mixer!!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

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{ 15 comments… read them below or add one }

Brenda November 15, 2012 at 12:25 am

This sounds delicious, plan on making it soon! :-)


Kate November 15, 2012 at 1:51 am

Thanks, let me know what you think!!!


diabeticFoodie November 15, 2012 at 1:41 pm

Sounds like a great diabetic-friendly Thanksgiving dessert! Thanks for sharing.


Kate November 15, 2012 at 9:20 pm

You are so welcome!


Catherine H. November 15, 2012 at 6:59 pm

Thanks for participating in this awareness-raising event. My sister has Type I and I myself have to be pretty careful, especially when I’m pregnant, so I’ve been eating low-carb for nearly five years. New recipes are always a good thing! These look particularly amazing–and are genuinely low carb. Totally pinning this.


Kate November 15, 2012 at 9:20 pm

Thanks for stopping by, I hope you like them as much as we did!!!


Dita November 16, 2012 at 8:50 pm

These pumpkin bars look terrific. Thanks for the opportunity to peruse your website. I plan to return often.


Kate November 19, 2012 at 5:08 pm

Thanks, Please do!! You can also join me on Facebook and Pinterest!


Sarah G November 17, 2012 at 2:43 am

Whoa, these look awesome, healthy AND easy!!! I love that combo! Thank-you!


Kate November 19, 2012 at 5:08 pm

Super easy!!! Enjoy!


Cass April 6, 2013 at 8:59 pm

I used just under 1/2 cup of honey in replacement of swerve, added 1/2 tsp of vanilla, and sprinkled the top with walnuts!! YUM!! oh my gosh they are delicious and 100% paleo. Thanks for the recipe Kate!


Robin August 20, 2013 at 6:38 pm

I always love to find a new website featuring yummy recipes I’d love to try. Thanks to the site,, I’m here.


Kate August 20, 2013 at 7:43 pm

Thanks!! Glad you found me!


Wendi November 11, 2015 at 8:02 pm

What is the carb count please


Kate November 13, 2015 at 7:45 am

I don’t count carbs for my recipes…you can plug the ingredients into a website to figure that out.


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