Keto Frosted Sugar Cookie Bars offer a delightful twist on traditional sugar cookies, providing all the classic flavors and textures in a convenient bar form. These bars are soft, tender, and topped with a rich sugar-free buttercream frosting, making them an ideal treat for those following a ketogenic lifestyle.
Crafted with almond flour and sweetened with allulose, these cookie bars maintain a low-carb profile without sacrificing taste. The use of almond flour ensures a moist and tender crumb, while the buttercream adds a creamy sweetness that perfectly complements the bars. For added festivity, sugar-free sprinkles can be used to decorate the frosting, making these bars suitable for any occasion!
Yields 12 servings of Keto Frosted Sugar Cookie Bars
The Preparation
Sugar Cookie Bars:
- 1/2 cup butter, softened
- 2/3 cup allulose
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoon vanilla extract
- 2 cup almond flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Frosting:
- 1/2 cup butter, softened
- 3 ounce cream cheese, softened
- 3/4 cup allulose
- 1/2 teaspoon vanilla extract
- 3-4 tablespoon sugar-free sprinkles, optional
The Execution
1. Gather and prep all of your ingredients. Pre-heat oven to 325F.
2. In a bowl, beat together the allulose and butter using a hand-mixer. Once fluffy, beat in the egg, egg yolk, and vanilla extract.
3. Add in the almond flour, baking powder, and salt. Beat again until just combined and all almond flour is incorporated into the batter.
4. Spread the batter into a prepared baking pan and bake for 20-25 minutes or until the center is puffed and edges golden brown. The texture should still be quite soft.
5. Prepare the frosting by beating the butter and cream cheese together until smooth. Add in the allulose and vanilla, then beat again until well combined.
6. Optionally add in sugar-free sprinkles of choice.
7. Once the bars have cooled, spread the frosting over the top and refrigerate for 30-45 minutes to set.
8. Remove the bars from the baking pan and cut into slices. Store in a covered container on the counter for up to 5 days or in the refrigerator for up to 10 days. Enjoy!
This makes a total of 12 servings of Keto Frosted Sugar Cookie Bars. Each serving comes out to be 299 calories, 28.3g fats, 2.6g net carbs, and 5.3g protein.
| NUTIRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 0.5 cup butter | 814 | 92.06 | 0.07 | 0 | 0.07 | 0.96 |
| 0.66 cup allulose | 60 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.23 | 0.4 | 0 | 0.4 | 6.91 |
| 1 large egg yolk | 55 | 4.51 | 0.61 | 0 | 0.61 | 2.7 |
| 2 teaspoon vanilla extract | 25 | 0.01 | 1.1 | 0 | 1.1 | 0.01 |
| 2 cup almond flour | 1297 | 112 | 49.28 | 29.12 | 20.16 | 47.04 |
| 1.5 teaspoon baking powder | 4 | 0 | 1.91 | 0.01 | 1.9 | 0 |
| 0.25 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.5 cup butter | 814 | 92.06 | 0.07 | 0 | 0.07 | 0.96 |
| 3 ounce cream cheese | 291 | 28.92 | 3.49 | 0 | 3.49 | 5.23 |
| 0.75 cup allulose | 68 | 0 | 0 | 0 | 0 | 0 |
| 0.5 teaspoon vanilla extract | 6 | 0 | 0.27 | 0 | 0.27 | 0 |
| 3 tablespoon sugar-free sprinkles | 71 | 5.04 | 11.7 | 8.1 | 3.6 | 0 |
| Totals | 3583 | 339.82 | 68.89 | 37.23 | 31.66 | 63.81 |
| Per Serving (/12) | 299 | 28.3 | 5.7 | 3.1 | 2.6 | 5.3 |
Keto Frosted Sugar Cookie Bars
Ingredients
Sugar Cookie Bars:
- ½ cup butter softened
- ⅔ cup allulose
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 2 cup almond flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Frosting:
- ½ cup butter softened
- 3 ounce cream cheese softened
- ¾ cup allulose
- ½ teaspoon vanilla extract
- 3-4 tablespoon sugar-free sprinkles optional
Instructions
- Gather and prep all of your ingredients. Pre-heat oven to 325F.
- In a bowl, beat together the allulose and butter using a hand-mixer. Once fluffy, beat in the egg, egg yolk, and vanilla extract.
- Add in the almond flour, baking powder, and salt. Beat again until just combined and all almond flour is incorporated into the batter.
- Spread the batter into a prepared baking pan and bake for 20-25 minutes or until the center is puffed and edges golden brown. The texture should still be quite soft.
- Prepare the frosting by beating the butter and cream cheese together until smooth. Add in the allulose and vanilla, then beat again until well combined.
- Optionally add in sugar-free sprinkles of choice.
- Once the bars have cooled, spread the frosting over the top and refrigerate for 30-45 minutes to set.
- Remove the bars from the baking pan and cut into slices. Store in a covered container on the counter for up to 5 days or in the refrigerator for up to 10 days. Enjoy!
