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 Cookie 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?
- 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).
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.
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).
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.
More delicious dessert bars to try
- Peanut Butter Blondies
- Sugar Cookie Bars
- Peanut Butter Cookie Bars
- Apple Blondies
- Lemon Coconut Bars
Gingerbread Bars (No bake)
- 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.