Almond Flour Sugar Cookie Bars with Cream Cheese Frosting Recipe

Introduction

Almond Flour Sugar Cookie Bars are a wholesome twist on a classic treat, perfect for those looking to enjoy a sweet snack with a boost of protein. These bars are tender, flavorful, and topped with a creamy protein-packed frosting that makes them irresistible.

Ingredients

• 2 cups almond flour
• 1/3 cup monk fruit sweetener
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 tbsp coconut oil
• 4 tbsp Greek yogurt
• 2 eggs
• 1 tsp vanilla extract
• 30 g protein powder (for the batter)
• 4 oz cream cheese, softened
• 15 g protein powder (for the frosting)
• Additional monk fruit sweetener (to taste for frosting)
• 1/4 tsp vanilla extract (for the frosting)
• 2-3 tsp almond milk (for frosting consistency)

Instructions

1. Step 1: Preheat your oven to 325°F and line a square baking dish with parchment paper.
2. Step 2: In a bowl, whisk together the almond flour, 30 g protein powder, monk fruit sweetener, baking powder, and salt.
3. Step 3: Add the eggs, coconut oil, Greek yogurt, and 1 tsp vanilla extract to the dry ingredients. Mix until smooth, forming a thick batter.
4. Step 4: Spread the batter evenly in the prepared baking dish. Bake for 20 to 25 minutes, until the center is puffed and the edges are golden. Allow to cool completely.
5. Step 5: To make the frosting, combine the softened cream cheese, 15 g protein powder, 1/4 tsp vanilla extract, and almond milk in a small bowl. Add almond milk gradually until you reach the desired frosting consistency. Sweeten with monk fruit to taste.
6. Step 6: Spread the frosting over the cooled bars. Slice into 16 squares. Refrigerate for at least 30 minutes before serving.

Tips & Variations

• Use vanilla or unflavored protein powder to keep the flavor balanced and avoid overpowering sweetness.
• For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use vegan cream cheese.
• Add a handful of chopped nuts or sugar-free chocolate chips to the batter for extra texture.
• If your frosting is too thick, add almond milk a teaspoon at a time for easier spreading.

Storage

Store the cookie bars in an airtight container in the refrigerator for up to 5 days. The frosting stays fresh and firm when chilled. Reheat briefly at room temperature or enjoy them cold for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another sweetener instead of monk fruit?

Yes, you can substitute monk fruit with erythritol, stevia, or your preferred low-carb sweetener, adjusting to taste.

Can I freeze these cookie bars?

Yes, you can freeze the bars without frosting in an airtight container for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Almond Flour Sugar Cookie Bars with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 139 reviews

These Almond Flour Sugar Cookie Bars are a deliciously healthy twist on traditional sugar cookies, featuring almond flour and monk fruit for a low-sugar treat. They are topped with a creamy protein-packed frosting, making them a perfect snack or dessert for those looking for gluten-free and lower-carb options.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 2 cups almond flour
• 1/3 cup monk fruit sweetener
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 30 g protein powder (for batter)

Wet Ingredients

• 4 tbsp coconut oil
• 4 tbsp Greek yogurt
• 2 eggs
• 1 tsp vanilla extract

Frosting

• 4 oz cream cheese, softened
• 15 g protein powder (for frosting)
• 1/4 tsp vanilla extract
• 2–3 tsp almond milk (as needed)
• Monk fruit sweetener, optional, to taste

Instructions

1. Preheat the oven: Set your oven to 325°F (163°C) and line a square baking dish with parchment paper to prevent sticking and make removal easier.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, protein powder (30 g), monk fruit sweetener, baking powder, and salt until evenly combined.
3. Add wet ingredients: Incorporate the eggs, melted coconut oil, Greek yogurt, and vanilla extract into the dry mixture. Stir well until you achieve a smooth, thick batter.
4. Bake the bars: Spread the batter evenly into the prepared baking dish. Bake for 20 to 25 minutes, until the center is puffed and the edges turn golden brown. Remove from oven and let cool completely.
5. Prepare the frosting: While the bars cool, in a small bowl combine softened cream cheese, protein powder (15 g), vanilla extract, and almond milk (start with 2 tsp and add more as needed) to reach a creamy, spreadable consistency. Add monk fruit sweetener if additional sweetness is desired.
6. Frost and chill: Spread the frosting evenly over the cooled bars. Cut into 16 squares and refrigerate for at least 30 minutes before serving to allow the frosting to set.

Notes

• Make sure the cream cheese is softened to ensure smooth frosting.
• You can adjust the sweetness by adding more or less monk fruit sweetener based on preference.
• Store leftover bars in the refrigerator in an airtight container for up to 5 days.
• Almond milk helps thin the frosting for easier spreading; add gradually to avoid over-thinning.
• These bars are gluten-free and suitable for a low-sugar diet thanks to monk fruit sweetener.

Keywords: Almond flour bars, sugar cookie bars, low sugar dessert, gluten free cookies, protein frosting, healthy cookie bars