Gingerbread Bars

These gingerbread bars are soft and chewy bars that are completely naturally sweetened and topped with a cream cheese frosting! No baking required and the perfect healthy holiday dessert that takes minutes to make! 3 grams net carbs each.

gingerbread bars recipe

Gingerbread Cookie Bars

When it comes to holiday baking, I love preparing some applesauce cake, pumpkin cake, and these gingerbread bars. 

When I start seeing gingerbread flavored foods start popping up in my supermarkets and cafes, I know it’s officially time to start doing the same.

I’ve never been a huge fan of gingerbread cookies or gingerbread men. My mom would make batch after batch during the holiday season, often using them as edible gifts. She’d often save some for my sister and me, which would rarely be eaten.

However, making them into soft and chewy bars is another story! 

You guys, these no bake gingerbread cookie bars are your answer. Thick, chewy gingerbread cookie base topped with the most seriously addictive cream cheese frosting. Unlike other gingerbread cookie bars, these bars have a pleasant sweet and spicy gingerbread flavor, without being overpowering.

These bars the kind of dessert you’d bring to holiday parties, and they taste so good, you won’t believe they are low carb and healthy!

How do you make gingerbread bars? 

The Ingredients

  • Cashew butter– Smooth and drippy cashew butter, with no added sugar. If your cashew butter is too thick, you’ll find it hard to incorporate with the other ingredients. 
  • Maple syrup OR keto maple syrup– Any sticky sweetener can be used. I used keto maple syrup to keep it keto friendly, but maple syrup, agave nectar, and honey can also be used. 
  • Molasses– Optional, but not necessary. I omitted this, to keep these bars low carb, but feel free to replace a tablespoon of the maple syrup with it. 
  • Nutmeg and Ginger- These two spices give the bars the authentic gingerbread flavor, 
  • Cinnamon– A must for any gingerbread flavored recipe. 
  • Coconut flour– Holds the bars together, and gives it the cakey texture. Do not substitute this for anything else, or you will find the bars to be soft. 
  • Cream cheese frosting– To liberally spread on top of the bars. I used my keto cream cheese frosting. Alternatively, you can make a cashew cream frosting (see below).

The Instructions

Start by whisking together your smooth cashew butter with the maple syrup until combined. Add the spices then gently fold in the coconut flour and mix well, until a thick batter remains. Transfer the gingerbread bars dough into an 8 x 8-inch square pan, lined with parchment paper. Press down into the pan. Cover with the cream cheese frosting and refrigerate for 30 minutes, or until firm.

gingerbread bars with cream cheese frosting

Can I make a dairy free frosting?

If you don’t want to make the keto frosting, you can make a cashew cream frosting. 

To make: 4 cups cashews (soaked in boiling water for 30 minutes), 1/4 cup coconut oil, 1/2 cup lemon juice, 1/3 cup water, liquid stevia drops (to taste).

In a high-speed blender or food processor, combine all your ingredients and blend until a thick and creamy consistency remains. Taste to ensure it is sweet enough.

Tips to make the best gingerbread bars

  • Blackstrap molasses is not keto friendly, so I omitted it completely. However, if you don’t follow a keto diet, replace 1 tablespoon of the maple syrup with it. Do not add more than one tablespoon, or the flavor will be overpowering. 
  • If you have nut or cashew allergies, you can replace the cashew butter with either tahini or almond butter.
  • Omit the creamy frosting and instead, melt dairy-free chocolate chips or morsels over it. 
  • Depending on the brand of coconut flour you use, you may need to add more than instructed in the recipe card. You want the gingerbread bar base to be thick and smooth. 

How do you store gingerbread bars? 

  • To store: Bars should always be stored in the refrigerator, covered, for up to 2 weeks. 
  • To freeze: Place gingerbread bars in a ziplock bag, and store in the freezer for up to 6 months. 

gingerbread cookie bars

More delicious dessert bars to try

gingerbread cookie bars

Gingerbread Bars (No bake)

These gingerbread bars are soft and chewy and topped with a cream cheese frosting! No baking required and secretly low carb!
5 from 20 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 20 Bars
Calories: 171kcal
Author: Arman

Ingredients

Instructions

  • In a mixing bowl, whisk together your cashew butter with syrup, until combined.
  • Add your dry ingredients and mix very well, until a thick batter is formed. If it's too thin, add extra coconut flour. If the batter is too thick, add extra milk/water to thin out.
  • Line an 8 x 8-inch pan with parchment paper. Transfer your gingerbread cookie batter into it and press firmly into place. Spread your cream cheese frosting on top.
  • Refrigerate your bars for at least 30 minutes, to firm up.

Notes

* I used a monk fruit sweetener. For a more pronounced gingerbread flavor, use blackstrap molasses. Pure maple syrup and agave nectar also work. 
** See post for frosting options. I used homemade, but using cashew cream cheese works well too. 
 

Nutrition

Serving: 1Bar | Calories: 171kcal | Carbohydrates: 7g | Protein: 6g | Fat: 14g | Sodium: 13mg | Potassium: 142mg | Fiber: 4g | Calcium: 12mg | Iron: 1mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 

 

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    Categories:

    Desserts Gluten Free Keto No Bake Desserts Paleo recipe Vegan Recipes

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    Comments

    9 thoughts on “Gingerbread Bars

    1. These are yummy, but definitely the color is not as pictured. I wondered how peanut butter and molasses was going to come out white??? Even with the coconut flour they are most definitely brown. Isn’t that more like ginger bread anyway?

    2. Do you use the same amount of molasses as the monk fruit sweetener? Seems like the blackstrap molasses would have a much stronger flavor & wasn’t sure if you would still use 1/2 cup.

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