Almond Flour Sugar Cookie Bars with Protein Frosting Recipe
Introduction
Almond Flour Sugar Cookie Bars offer a delightful, gluten-free twist on a classic treat. These bars are soft, slightly sweet, and topped with a creamy protein-packed frosting, perfect for a tasty snack or dessert.
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
- 1/4 tsp vanilla extract (for the frosting)
- 2-3 tsp almond milk
Instructions
- Step 1: Preheat your oven to 325°F and line a square baking dish with parchment paper.
- Step 2: In a large bowl, whisk together the almond flour, 30 g protein powder, monk fruit sweetener, baking powder, and salt until well combined.
- Step 3: Add the eggs, coconut oil, Greek yogurt, and 1 tsp vanilla extract to the dry ingredients. Mix until smooth; the batter will be thick.
- Step 4: Spread the batter evenly into the prepared baking dish. Bake for 20 to 25 minutes, until the center is puffed and the edges are golden. Allow bars to cool completely.
- Step 5: While the bars cool, prepare the frosting. In a small bowl, combine the softened cream cheese, 15 g protein powder, 1/4 tsp vanilla extract, and 2 to 3 tsp almond milk. Mix until smooth, adding more almond milk if needed to reach desired consistency. Add monk fruit sweetener to taste if you want a sweeter frosting.
- Step 6: Spread the frosting evenly over the cooled bars. Cut into 16 squares. Refrigerate for at least 30 minutes before serving.
Tips & Variations
- For a dairy-free version, substitute Greek yogurt and cream cheese with coconut yogurt and a dairy-free cream cheese alternative.
- Add a handful of sugar-free chocolate chips to the batter for extra texture and flavor.
- If you prefer a thicker frosting, reduce the almond milk gradually until you get the perfect spreadable consistency.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. Reheat briefly at room temperature or enjoy chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different sweetener instead of monk fruit?
Yes, you can substitute monk fruit with erythritol, stevia, or a small amount of honey if you prefer, but keep in mind that it might slightly change the sweetness and texture.
Is it necessary to refrigerate these bars?
Refrigerating helps the frosting set and keeps the bars fresh longer, but if you plan to eat them within a day, they can be stored at room temperature in an airtight container.
PrintAlmond Flour Sugar Cookie Bars with Protein Frosting Recipe
Delicious and healthy Almond Flour Sugar Cookie Bars made with almond flour, protein powder, and a creamy protein-infused frosting. These bars are sweetened naturally with monk fruit and offer a gluten-free, low-sugar treat perfect for snacking or dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes including chilling
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Bar Ingredients
- 2 cups almond flour
- 1/3 cup monk fruit sweetener
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons coconut oil
- 4 tablespoons Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 30 grams protein powder
Frosting Ingredients
- 4 ounces cream cheese, softened
- 15 grams protein powder
- 1/4 teaspoon vanilla extract
- 2–3 teaspoons almond milk
- Monk fruit sweetener, to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a square baking dish with parchment paper for easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, protein powder, monk fruit sweetener, baking powder, and salt to ensure even distribution of all dry components.
- Add Wet Ingredients and Combine: Add eggs, coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Stir until the batter becomes smooth and thick.
- Bake the Bars: Spread the thick batter evenly into the prepared baking dish. Bake in the preheated oven for 20 to 25 minutes until the center puffs up and edges turn golden brown. Remove and allow to cool completely in the pan.
- Prepare Frosting: While the bars cool, combine softened cream cheese, protein powder, vanilla extract, and almond milk in a small bowl. Mix until the frosting reaches your desired consistency. Add monk fruit sweetener to taste if you prefer a sweeter frosting.
- Frost and Chill: Spread the prepared frosting evenly over the cooled bars. Slice the bars into 16 equal squares. Refrigerate for at least 30 minutes to set the frosting before serving.
Notes
- Use full-fat Greek yogurt for best texture and moisture.
- Ensure cream cheese is softened for smooth frosting.
- Adjust monk fruit sweetener in frosting based on your sweetness preference.
- Store bars in the refrigerator to keep the frosting firm and the bars fresh.
- These bars make a great protein-packed snack or dessert option.
Keywords: almond flour bars, sugar cookie bars, gluten free dessert, protein bars, healthy sweet treat, monk fruit sweetened
