Description
These Almond Flour Sugar Cookie Bars are a delicious low-carb treat made with almond flour and monk fruit sweetener, topped with a creamy protein-rich frosting. Perfect as a healthier dessert or snack option, they combine a tender, buttery cookie base with a smooth, lightly sweetened cream cheese frosting. The recipe is gluten-free and high in protein, making it suitable for various dietary needs.
Ingredients
Scale
For the Crust
- 2 cup almond flour (organic)
- 1/3 cup monk fruit sweetener
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp coconut oil (softened)
- 4 tbsp Greek yogurt (plain, nonfat)
- 2 large eggs
- 1 tsp vanilla extract
- 30 g protein powder (optional, for a high protein version)
For the Frosting
- 4 oz cream cheese (softened)
- 15 g protein powder (optional, for the higher protein version)
- Monk fruit sweetener (to taste)
- 1/4 tsp vanilla extract
- 2-3 tsp unsweetened almond milk (as needed)
Instructions
- Preheat Oven: Preheat your oven to 325°F and line a square baking dish with parchment paper to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, protein powder, monk fruit sweetener, baking powder, and salt until well combined.
- Add Wet Ingredients: Add the eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Mix until smooth and thick.
- Bake the Crust: Spread the batter evenly in the prepared baking dish. Bake in the preheated oven for 25 minutes until the center is puffed and the edges are golden brown.
- Cool Completely: Remove from oven and let the crust cool completely to room temperature to prepare for frosting.
- Make Frosting: In a small bowl, combine softened cream cheese, protein powder, vanilla extract, and a few teaspoons of almond milk. Adjust almond milk to achieve a smooth frosting consistency. Add monk fruit sweetener to taste for desired sweetness.
- Frost and Slice: Spread the frosting evenly over the cooled cookie bars. Slice into 16 squares.
- Chill and Serve: Refrigerate the frosted bars for at least 30 minutes to set the frosting. Serve chilled and enjoy!
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and use a vegan cream cheese alternative.
- If you prefer a sweeter crust, increase monk fruit sweetener slightly but keep within taste preference.
- Ensure coconut oil is softened but not melted for easier mixing.
- The protein powder is optional but adds extra protein and structure to the bars.
- Use parchment paper to easily lift the bars out after baking for clean slicing.
- Store bars refrigerated in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
