Description
These Frosted Sugar Cookie Bars are a true Low Carb Delight. Soft, thick, and buttery, they capture the nostalgia of a classic bakery sugar cookie without the gluten or sugar crash. Made with almond flour and topped with a luscious sugar-free buttercream frosting, they are the perfect keto-friendly treat for holidays or birthdays.
Ingredients
— The Cookie Bar Base —
½ cup unsalted butter, softened
⅔ cup granulated sweetener (Allulose or Erythritol based)
1 large egg, room temperature
1 large egg yolk, room temperature (adds richness and chewiness)
2 teaspoons pure vanilla extract
2 cups superfine almond flour (do not use almond meal)
1 ½ teaspoons baking powder
¼ teaspoon salt
— The Buttercream Frosting —
½ cup unsalted butter, softened
3 oz cream cheese, softened (adds stability and tang)
¾ cup powdered sweetener (Powdered Allulose or Erythritol)
½ teaspoon pure vanilla extract
1–2 tablespoons heavy cream (if needed for consistency)
Sugar-free sprinkles (optional, for decoration)
Instructions
1. Preheat your oven to 325°F (165°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
2. Make the Dough: In a large bowl, beat the ½ cup softened butter and granulated sweetener together with a hand mixer until light and fluffy (about 2 minutes).
3. Add the egg, egg yolk, and vanilla extract. Beat until smooth and well combined.
4. Add the almond flour, baking powder, and salt. Mix on low speed just until a soft dough forms. (It will be thicker than cake batter but softer than traditional cookie dough).
5. Bake: Transfer the dough to the prepared baking pan. Use a spatula (or slightly wet hands) to press it firmly into an even layer.
6. Bake for 20–25 minutes. The edges should be golden brown, and the center should look set but still soft. (Do not overbake, or they will be dry).
7. Cool: Remove from the oven and let the bars cool completely in the pan. They are fragile when hot and will firm up as they cool.
8. Make the Frosting: While the bars cool, beat the remaining ½ cup butter and softened cream cheese together until smooth.
9. Add the powdered sweetener and vanilla. Beat on high speed for 2–3 minutes until fluffy. If the frosting is too thick, add a splash of heavy cream.
10. Frost & Serve: Once the bars are room temperature, spread the frosting generously over the top. Add sprinkles if desired.
11. Chill: For the best texture and clean slices, refrigerate the frosted bars for 30 minutes before cutting into squares.
Notes
Sweetener Choice: Allulose is highly recommended for soft baked goods as it doesn’t recrystallize like Erythritol. If using Erythritol, the bars may have a slight cooling sensation.
Almond Flour: Ensure you use ‘Superfine’ blanched almond flour. Almond meal (with skins) will make the bars gritty and dark.
Room Temp Ingredients: Having your butter and eggs at room temperature is crucial for the emulsion to form properly, preventing oily bars.
Storage: Store leftovers in the refrigerator for up to 1 week. They can also be frozen (frosted or unfrosted) for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 1
- Sodium: 180
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
- Cholesterol: 85