Low Carb Cinnamon Glazed Pumpkin Spice Bars


This low carb cinnamon glazed pumpkin spice bar recipe comes just in time for Pumpkin Spice season!  These bars are great in lunches, as desserts, at Halloween or Thanksgiving parties, etc. 

I’m a self-proclaimed pumpkin spice nut and the low carb count in these bars has me happily enjoying my pumpkin spice season without dessert related blood sugar spikes.  I tossed one in my lunch and was in heaven when I opened the container at work.  It smelled better than any pumpkin spice candle that I have ever encountered! 

(14 votes, average: 4.71 out of 5)
Low Carb Cinnamon Glazed Pumpkin Spice Bars


  • 1 stick butter, softened
  • ¾ cup Swerve granulated sweetener sugar substitute (Erythritol sweetener)
  • ½ cup pure canned pumpkin (not pumpkin pie filling)
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • 2 cups blanched almond flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • Cinnamon Glaze:
  • 1/2 cup Swerve confectioner’s sugar substitute, sifted
  • 1 ½ tbsp water
  • ½ tsp pure vanilla extract
  • ¼ tsp cinnamon


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, beat softened butter, granulated sweetener and pumpkin with an electric mixer. Add eggs, vanilla extract and all spices and beat well.
  3. In medium size bowl add almond flour, baking powder, and salt and stir until combined. Gradually add to pumpkin mixture, beating well.
  4. Spoon into a 9x9 square pan lined with parchment paper and spread evenly. Bake for 40 minutes or until nicely set and golden brown. Prepare glaze as directed below and spread over warm cake. Allow to cool and remove from pan. (Note: You can remove from the pan first and glaze after it is on a platter/cake plate. It won’t crinkle up the glaze so much this way. If you use this method, allow it to cool about 10 minutes while you prepare the glaze, remove from pan carefully since it is hot, using parchment paper handles, and place on platter. Glaze and let cool to serve.)
  5. Cinnamon Glaze:
  6. Sift confectioner’s sweetener into a small bowl. Add water, vanilla extract, and cinnamon and mix until smooth. Spread evenly over warm cake. Let cool completely. Refrigerate uneaten cake, covered with saran wrap for up to 5 days. *Please note that this glaze recipe doesn’t make a lot. It is supposed to be a thin glaze on top of the bars so it is just enough to cover the cake and it spreads easier if you do it while it is still warm. If you want more, you can certainly double the recipe.

Yield: 12

Food energy: 196 kcal

Total fat: 18

Carbohydrate: 5.4g

Protein per serving: 5.3g

Total dietary fiber: 2.6g

Side note:  I do have to steer clear of gluten and therefore generally avoid prepackaged spice mixtures unless I trust the brand or know it is 100% gluten free.  This is why I use a variety of spices to achieve a pumpkin pie spice blend here in this recipe.  I generally use Badia spices since many are labeled as certified gluten free.  

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4 years ago

These look delicious. Pinning and making tomorrow for my followers!

Stacy J Hobgood
Stacy J Hobgood
4 years ago

Aren’t spices gluten free any way. Sometimes I wonder about people. Gluten is is wheat, flour and things like that. You are just paying more for something that is already free of gluten.

3 years ago

Actually you’d be quite surprised where wheat is added and often completely unnecessary.

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