Pumpkin Cake Bars


Do you ever come across a recipe with rather low expectations only to have your socks knocked off? I recently got the book, Sweet Potato Power by Ashley Tudor. It’s all about paleo eating, the many benefits of sweet potatoes and has many grain-free recipes. There was a recipe for sweet potato bars that sounded interesting and inspired my creation of these pumpkin bars.

These almond flour pumpkin bars may not be very eye catching, but looks can be deceiving. These bars are amazing. They are so moist and rich and have the perfect pumpkin flavor. They are absolutely the best treat I’ve had in a while. I could’ve easily eaten the whole tray myself. I think that cream cheese frosting or maple whipped cream would be yummy if you wanted to top them with something, but there’s really no need. 

You might want to check out how to make your own pumpkin puree without fighting to cut open the pumpkin or even whip up a pumpkin pie smoothie.


Flourless Cake Bars

Serving Size: 4 servings

Flourless Cake Bars



  1. Preheat oven to 350 and grease a 8x4 pan well with butter.
  2. Mix pumpkin puree, syrup and egg until well mixed.
  3. Add dry ingredients and mix until thoroughly combined.
  4. Pour the batter into a greased pan and bake at 350 for about 20 minutes.

You can double the recipe for 8 serving and bake in a 8x8 pan. It will take closer to 30-40 minutes to bake.

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