Healthy Pumpkin and White Chocolate Cake Bars

These healthy Pumpkin and White Chocolate Cake Bars are super fluffy and moist and are only 75 calories per bar. They are low sugar and can be made gluten free- l guarantee this recipe will be your new favourite. It’s the perfect fall inspired low calorie dessert that actually tastes good!

Why you will love these Healthy Pumpkin and White Chocolate Cake Bars

If you love “Pumpkin Spiced” anything, you will absolutely love these Healthy Pumpkin and White Chocolate Cake Bars! They are super moist and delicious.

Not only does this recipe come together in less than 30 minutes, they are made with no added sugar- but you’d never be able to tell.

It is extremely easy and straightforward to make, and requires no added protein powder or “health food” ingredients.

For anyone who wants to impress their friends with a low calorie, macro friendly Fall inspired dessert- this is the dessert to make!

Macros for Healthy Pumpkin and White Chocolate Cake Bars

Per Cake Bar (12):

75 Calories

6g Carbs

4g Protein

3.5g Fat

0.5g Sugar

More Healthy Dessert Recipes to try

If you love easy + healthy dessert recipes, you’ll love these:

• The Best Healthy Cinnamon Rolls (Low calorie, high protein & super fluffy)
• The Best Healthy Mini Basque Cheesecake – Low Calorie, High Protein
• 1 Minute Microwave Cookies & Cream Cheesecake- High Protein, Low calorie
• 100 Calorie Caramilk Protein Slice
• Lemon White Chocolate Protein Slice Recipe
• Oreo Cinnamon Rolls- Low Calorie, high Protein
• Salted Caramel Mini Basque Cheesecake- Low Calorie, High Protein
• Mini Raspberry White Chocolate Cheesecakes – Low Calorie, High Protein

Ingredients for Healthy Pumpkin and White Chocolate Cake Bars

• 1 Egg
• 70g granulated zero calorie sweetener + 1/2 tsp molasses (optional)- Works really well and keeps the recipe sugar free, however you can use real white/brown sugar in this recipe
• 70g high protein yogurt– can use plain or vanilla
• 30g Light Butter
• 2-3 tbsp or 30-45 ml plant milk – I use almond milk
• 50g Pumpkin Puree- homemade or canned, see notes below for how to make pumpkin puree at home
• 125g all purpose flour (can sub for oat flour to keep it gluten free)
• 50g sugar free white chocolate chips or chocolate bar finely chopped- can use normal white chocolate
• 1.5 tsp pumpkin spice mix – see notes below on how to make your own
• 1 tsp cinnamon
• 1 tsp Vanilla
• 1/4 tsp Baking Powder
• 1/4 tsp baking soda
• 1/8 tsp salt

How to make Healthy Pumpkin and White Chocolate Cake Bars

1. Preheat oven to 170c or 338F
2. Start by ensuring all wet ingredients are at room temperature
3. Melt your butter in the microwave for 30-60 seconds
4. Add sugar and vanilla and mix well
5. Add the yogurt, egg and pumpkin puree and mix well
6. Add all dry ingredients and chopped chocolate or chocolate chips and using a spatula, fold the batter until all dry ingredients are well incorporated
7. Add the batter to a lined brownie pan (20cm x 20cm x 5cm)- I use this pan
8. Smooth out the batter and tap it on the bench a few times
9. Top with extra chopped white chocolate or chocolate chips
10. Bake at 170c or338F for 18-22 minutes
11. Let the cake cool down in the pan before cutting into 12 slices

Quick and easy at home Pumpkin Puree

1. Wash and chop 500g pumpkin into cubes
2. Steam or boil for 20-25 minutes- I prefer steaming as it creates a less liquid end product
3. Drain well and make sure there isn’t a lot of liquid in the pumpkin (let drain for 5 minutes)
4. Add to a food processor with a pinch of salt (optional)
5. Puree until no clumps remain
6. Add to a jar and store in the fridge for up to 1 week

Quick and easy at home Pumpkin Spice Mix

To make an at home pumpkin spice mix, just mix:

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1-½ teaspoons ground allspice
• 1-½ teaspoons ground cloves

Credit to the CountryCook.net

Tips

Cooking tips

• Use room temperature ingredients: This helps prevents air bubbles in the batter, ensuring a smoother batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles

• Tap the tray on your countertop before baking: This will pop any large air bubbles in the batter, and ensure the batter is evenly spread.
• Leave to cool: Leaving the cake to cool completely helps to further cook the batter without overcooking it in the oven. It also helps ensure the cakes cut better.

Storing tips

These Cake bars last 3 to 4 days in an airtight container at room temperature and up to a week in the refrigerator.

To serve, I recommend to heat up slightly in the microwave for 10 seconds

FAQ

Can I make it gluten free?

You can, just substitute equal parts oat flour or a gluten free flour mix.

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

Can I use applesauce instead of butter?

Yes you can! However it will result in a slightly different texture and outcome, but it will still be great!

Can I make this egg free?

Yes! you can sub the egg for 50g apple sauce, extra 50g pumpkin puree, extra 50g yogurt or 1 flax egg

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.

What Sugar Free White Chocolate do you recommend?

For a chocolate block (my preferred method) I like Well Naturally No Sugar Added White Chocolate 70g.

For white choc chips, my go to is the Noshu 95% Sugar Free White Choc Baking Chips 150g