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Almond Flour Sugar Cookie Bars

sugar cookie bars

These Almond Flour Sugar Cookie Bars are ridiculously soft and will just melt in your mouth! They are low calorie, low carb, and only have 1 gram of natural sugar per bar! They are also gluten free and pescatarian friendly. These are so festive for Valentine's Day, or really any holiday depending on how you decorate them! I love creating delicious sweets that you can enjoy with zero guilt that taste AMAZING. I hope you give this recipe a try and love them as much as I do! Be sure to try my Healthy Fig Newton Cookies as well!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

For the Crust:

  • Almond Flour - 2 cups of organic fine almond flour. My favorite is by the brand Prozis. You can use the code KATIE10 for 10% off as well!
  • Monk Fruit - 1/3 cup of monk fruit, or zero calorie natural sweetener of choice.
  • Baking Powder - 1 1/2 teaspoons of baking powder.
  • Salt - 1/2 teaspoon of salt.
  • Coconut Oil - 4 tablespoons of organic softened coconut oil. Mine is by the brand Prozis.
  • Greek Yogurt - 4 tablespoons of plain, nonfat Greek yogurt.
  • Eggs - 2 eggs
  • Vanilla Extract - 1 teaspoon of vanilla extract.
  • Protein - 30g protein powder, optional for a high protein version

For the Frosting:

  • 4 oz. organic cream cheese (softened)
  • 15g vanilla protein - Code KATIE20 for 20% off truvani protein or KATIE10 for 10% off Prozis protein.
  • Sprinkle of monk fruit sweetener
  • 1/4 tsp vanilla extract
  • 2-3 tsp unsweetened almond milk
sugar cookie bars
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How To Make Them

  1. Preheat your oven to 325°F and line a square baking dish with parchment paper.
  2. Whisk together the almond flour, protein powder, monk fruit, baking powder, and salt.
  3. Add in the eggs, coconut oil, Greek yogurt & vanilla extract. Mix until smooth (it will be a thick batter).
  4. Spread the batter evenly in your baking dish. Bake 20 to 25 minutes. The center should be puffed up and the edges should be golden. Cool completely.
  5. In the meantime, make your frosting. In a small bowl, combine the softened cream cheese, protein powder, vanilla extract, and a few tsp of almond milk as needed until you get your desired frosting consistency. Add a sprinkle of monk fruit if you want it to be sweeter.
  6. Spread the frosting over the cooled bars. Slice into 16 squares. Refrigerate for at least 30 minutes & enjoy!
sugar cookie bars

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 7 days. They are SO good when they are super cold!!

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Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 20 mins Rest Time: 30 mins Total Time: 50 mins
Servings 16
Calories 135
Dietary Gluten Free, Pescatarian, Soy Free, Vegetarian
Description

These Almond Flour Sugar Cookie Bars are ridiculously soft and will just melt in your mouth! They are low calorie, low carb, and only have 1 gram of natural sugar per bar! They are also gluten free and pescatarian friendly. These are so festive for Valentine's Day, or really any holiday depending on how you decorate them! I love creating delicious sweets that you can enjoy with zero guilt that taste AMAZING.

Ingredients
    For the Crust
  • 2 cup almond flour (organic & fine - Mine is by the brand Prozis. Use the code KATIE10 for 10% off!)
  • 1/3 cup monk fruit
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp coconut oil (softened)
  • 4 tbsp Greek yogurt (plain, nonfat)
  • 2 egg (large)
  • 1 tsp vanilla extract
  • 30 g protein powder (optional, for a high protein version)
    • For the Frosting
  • 4 oz cream cheese (low fat, softened)
  • 15 g protein powder (optional, for the higher protein version)
  • monk fruit (to taste)
  • 1/4 tsp vanilla extract
  • 2-3 tsp almond milk (unsweetened, as needed)
Instructions

  1. Preheat your oven to 325°F and spray a 9x9 inch baking pan with nonstick spray or line with parchment paper.

  2. In a large bowl, beat the coconut oil, Greek yogurt & Swerve. Then, beat in the egg, egg yolk, and vanilla extract.

  3. Add the almond flour, baking powder, and salt. Beat until the dough comes together.

  4. Spread the batter in your baking pan and bake 20 to 25 minutes. The center should be puffed up and the edges should be golden brown. It will still be very soft and that’s ok! Allow to cool.

  5. In a medium bowl, beat the softened low fat cream cheese & pudding mix together until smooth.

  6. Spread the frosting over the cooled bars. Refrigerate for at least 30 minutes to allow the bars & frosting to set. Cut into 16 bars and enjoy.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 148kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 4.4g23%
Cholesterol 31.1mg11%
Sodium 101mg5%
Total Carbohydrate 4.3g2%
Dietary Fiber 1.7g7%
Sugars 1.1g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: cookies
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Tag @cookingkatielady & use the hashtag #cookingkatielady so I can see your creations!

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