Lower-Sugar Gingerbread Bars

If you’re looking for a treat that checks all the boxes—soft, spiced, not too sweet, and ridiculously easy to make—these Lower Sugar Gingerbread Cake Bars are it. They’re lower in sugar, which makes them perfect for me as someone managing type 1 diabetes, but they don’t skimp on flavor or indulgence. With a tender, cake-like texture and a tangy cream cheese frosting that’s just the right amount of sweet, they’re everything a gingerbread lover dreams of—and more.

Lower Sugar Gingerbread Bars

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 1/2 cups almond flour
• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/3 cup Swerve Brown Sweetener (or something similar)
• 1/4 cup melted coconut oil
• 1 egg
• 1 tsp vanilla extract

for the frosting

• 6 oz reduced fat cream cheese, softened
• 2 tbsp butter, softened
• 2–3 tbsp Swerve Confectioners Sweetener
• 1/2 tsp vanilla extract
• Cinnamon for sprinkling, if desired

 

makes 12 servings

Instructions

1. Preheat the oven to 350 degrees and line an 8″ baking dish with parchment paper. 
2. In a medium bowl, whisk together the almond flour, oat flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. 
3. In a separate bowl, mix the applesauce, Swerve Brown Sweetener, melted coconut oil, molasses, egg, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 
5. Spread the dough evenly into the prepared baking dish. 
6. Bake for 18-22 minutes or until the edges are set and a toothpick inserted comes out clean. 
7. Let the bars cool completely. Keep in mind this is more of a “cake” style bar. They’ll be soft and fluffy.

For the frosting:

1. Beat the cream cheese and butter together until smooth and creamy. 
2. Gradually add the Swerve Confectioners Sweetener and vanilla extract and mix until fully incorporated. 
3. Spread the frosting evenly over the cooled bars and then sprinkle with cinnamon, if desired.

Let’s talk gingerbread. These Lower Sugar Gingerbread Cake Bars are everything I want in a dessert—soft, fluffy, and full of spices. They’re the kind of treat that feels like pulling on your favorite sweater and curling up with a good book (and I should know…I am SUCH a bookwork!) Plus, they’re lower in sugar, so they’re perfect for me since I have type 1 diabetes. But don’t let the “lower sugar” label fool you—these bars are packed with flavor and just the right amount of sweetness to make them irresistible.

The best part? They’re super easy to make. Almond and oat flours give them a tender, cake-like texture, and the combo of applesauce, coconut oil, and molasses keeps them moist and delicious. Then there’s the frosting—oh, the frosting. It’s a creamy mix of reduced-fat cream cheese and Swerve Confectioners that’s light, tangy, and just sweet enough. A sprinkle of cinnamon on top is optional but highly recommended!

These bars are officially my go-to for holiday baking—or really, any day when I want something absolutely irresistible year round. They’re simple, flavorful, and perfect for sharing (or keeping all to yourself, no judgment). Trust me, once you try them, you’ll be sneaking back to the kitchen for seconds. Or thirds. You won’t even miss the extra sugar!