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Maple Rum Snack Cake Bars: Gluten Free, Refined Sugar Free, Low Carb, Grain Free, Dairy Free

Apparently it’s National Rum Day. This was brought to my attention by reader Sarah Max, after I proclaimed a craving for rum. How funny is that?

I had a hard time deciding whether this should be considered a cake or a bar. It’s a little more dense than cake, but it’s not quite a bar. I decided to call it “cake bars” because I’m a little indecisive.  These are super rich and flavorful. If you use coconut cream for the icing, they’re also dairy free. I used neufchatel, though. If you use coconut creme, your result will be lighter and fluffier. Let me know if you decide to try this with whipped coconut cream for the icing. I’d love to hear the results.

Enjoy this easy, tasty cake!

Maple Rum Snack Cake Bars


  • 1 C almond flour
  • 2 T arrowroot powder
  • 2 T coconut flour
  • 1/4 C coconut sugar or brown sugar substitute
  • 1/3 C Swerve (or your preferred sweetener)
  • 1/2 C coconut oil, melted
  • 2 eggs
  • 2 T water (or clear rum)
  • 1/2 tsp. salt
  • 1 tsp. rum extract
  • 1/2 tsp. maple extract
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 3/4 tsp. baking powder
1. Preheat oven to 350 and grease an 8×8 or 9×9 inch square cake pan.
2. In a medium bowl, cream together melted coconut oil, eggs, Swerve, coconut sugar, baking powder, cinnamon, vanilla extract, maple extract and rum extract.
3. Add in almond flour, coconut flour and arrowroot powder. Beat until smooth.
4. Add in water or rum and beat just until smooth.
5. Pour cake batter into cake pan. Bake on middle rack for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Allow cake to cool completely, then ice (if desired) with icing recipe below.
Icing Recipe:
  • 4 T neufchatel or cream cheese (for dairy free, whipped coconut creme may be used)
  • 2 T warm water
  • 1/4 C brown sugar substitute
  • 1/4 tsp. vanilla
  • 1/4 tsp. cinnamon
Beat neufchatel cheese until smooth. Set aside. In a small bowl or cup, place water, vanilla and brown sugar substitute. Mix until the sugar is mostly dissolved. Beat the sugary liquid into the neufchatel cheese and add in cinnamon. Beat until a smooth, creamy icing is achieved. Frost cooled rum cake. Top with crushed pecans if desired (pictured).
NUTRITION: (1/9TH OF CAKE): 240 calories, 8.5 g carbs, 1.5 g fiber (7g net carbs), 22 g fat, 5 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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