Pin
Here's a sweet fix for your cravings that doesn't wreck your healthy eating goals. I whipped this up searching for a dessert that's easy on carbs and kind to blood sugar but still a hit on dessert tables. Almond flour keeps these soft, crumbly, gluten-free, and lighter on the carbs too.
I crafted these during the holidays when plain sugar cookies weren't an option for me, and now I grab this idea anytime there's a party or just a lazy Saturday. Even my friends not watching carbs dig them and can't believe they're not classic treats.
Delicious Ingredients
- Cream cheese: Goes in the topping, bringing tang and balancing the sweetness
- Protein powder: Totally optional, but it makes these bars way more satisfying
- Eggs: Add key structure and hold everything together
- Greek yogurt: Adds both moisture and protein, so you can use less oil
- Coconut oil: Gives these bars richness and packs in good fats
- Monk fruit: Naturally sweetens without sending your blood sugar on a rollercoaster
- Almond flour: Brings a nutty edge and keeps things gluten free and lower carb
Simple How-To Steps
- Finish and Chill:
- Once your bars are totally cool, slather on the frosting. Cut into 16 even squares. Pop them in the fridge for at least half an hour so the frosting sets up and flavors come together. This step really improves texture.
- Frosting Time:
- As the bars are cooling down, blend soft cream cheese, protein powder if you're using it, a dash of vanilla, and splash in almond milk until it reaches a smooth, easy-to-spread state. Sweeten with monk fruit, tasting as you go. The goal—spreadable, not runny.
- Bake and Cool:
- Spread your dough into the lined pan and smooth out the top. Bake 20 to 25 minutes, watching so it doesn't overdo. Center should look puffed up, edges golden brown. Let it cool in the pan—this stops crumbling and helps bars keep their shape.
- Mix Wet Stuff:
- Crack eggs into the bowl with your dries, add coconut oil that's soft, dollop in Greek yogurt, and pour in vanilla. Stir until it's all blended. This dough is thicker than classic cookie dough—keeps bars dense yet tender. Scrape the bowl so everything's mixed in.
- Dry Bowl Magic:
- Grab a big bowl and whisk almond flour, protein powder if you’re adding, monk fruit, salt, and baking powder. Sift out any almond flour lumps so everything bakes up smooth. This sets the base for great bars.
- Get Oven & Pan Ready:
- Fire up your oven to 325°F. Line your baking dish with parchment, letting it hang over the sides. No sticking—plus, makes for easy cleanup.
Pin
What I enjoy the most is how you can switch up the main base. I once grabbed almond extract instead of vanilla—total accident, but now it's my husband's top pick. Now it's our cozy Friday night dessert after the workweek wraps up.
Make It Early
They actually get tastier a day later, once they've cooled and set in the fridge. You can prep everything up to three days ahead, which is perfect for busy weeks or holiday prep. Just keep them chill in a container, using parchment between layers if you're stacking.
How to Store
They hold up really well in the fridge, just toss them in a sealed container and they're good for five days. The bars stay moist, frosting stays just right. Want to freeze? They'll last for three months, but you'll get the best texture if you freeze them without the frosting, then frost after thawing.
Swapping Ingredients
Trying to dodge dairy? Swap in coconut yogurt for the Greek yogurt, and pick up some dairy-free cream cheese. No monk fruit? You can use other sweeteners—erythritol or coconut sugar—just know that bumps up the carbs a bit. Can't do nuts? Sunflower seed flour works one-to-one for almond flour.
Ways to Serve
They’re awesome as an afternoon bite with tea or coffee. Take them up a notch with some fresh berries on top and a sprinkle of powdered monk fruit. Great for brunch too—goes well with a mimosa or your morning coffee. At the holidays, dust the frosting lightly with cinnamon for something special.
Recipe Questions & Answers
- → Is it possible to switch out almond flour for something else?
Almond flour really makes these bars what they are. Swapping might mess with the texture and flavor, but if you're up for it, try hazelnut flour. Make sure it's super fine.
- → How do I skip dairy in these bars?
Grab a plant-based cream cheese and swap Greek yogurt with coconut yogurt. If the frosting needs thinning, any plant milk works.
- → Don’t have monk fruit? What’s another sweetener?
Any low-carb swap like stevia, erythritol, or a mix is fine. Just taste and tweak the amount since some are sweeter than others.
- → Protein powder—must I use it?
Not at all. It’s just there if you want a little more protein in your snack. Skip it if you like and the bars will still bake up just right.
- → How do you keep these bars fresh?
Stick them in a tightly sealed container in your fridge, and they’ll be good for five days. Toss extras in the freezer if you need. Let them warm up before munching.
- → Can I throw in other mix-ins like nuts or chocolate?
Absolutely! Toss chopped nuts, dried fruits, or chocolate chips right into the dough. It’s fun to make them your way!