Almond Flour Sugar Bars (Print)

Soft, chewy bars crafted with almond flour and a creamy, naturally sweetened frosting.

# Components:

→ Cookie Bar Base

01 - 2 cups almond flour, preferably organic
02 - 1/3 cup monk fruit sweetener
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 4 tablespoons coconut oil, softened
06 - 4 tablespoons plain nonfat Greek yogurt
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 ounce protein powder, optional

→ Frosting

10 - 4 ounces cream cheese, softened
11 - 0.5 ounce protein powder, optional
12 - Monk fruit sweetener, to taste
13 - 1/4 teaspoon vanilla extract
14 - 2 teaspoons unsweetened almond milk, or as needed

# Directions:

01 - Preheat the oven to 325°F. Line an 8x8-inch square baking dish with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, whisk together almond flour, monk fruit sweetener, baking powder, salt, and protein powder if using.
03 - Add eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Mix until a thick, smooth batter forms.
04 - Spread the batter evenly into the prepared baking dish.
05 - Bake for 20 to 25 minutes, or until the center is puffed and edges are golden. Remove from the oven and allow to cool completely in the pan.
06 - While bars cool, beat together softened cream cheese, protein powder if using, vanilla extract, and almond milk in a small bowl. Adjust almond milk to reach smooth, spreadable consistency. Sweeten to taste with monk fruit sweetener.
07 - Once bars are fully cooled, spread frosting evenly over the surface.
08 - Chill in the refrigerator for at least 30 minutes before slicing into 16 squares. Serve cold or at room temperature.

# Expert Advice:

01 -
  • Naturally gluten-free with the nutty goodness of almond flour
  • Customizable sweetness with monk fruit instead of refined sugar
  • Protein-boosted option for a more nutrient-dense treat
  • Perfect make-ahead dessert that stays fresh for days
  • Simple ingredients that create an impressive result
02 -
  • Room temperature ingredients blend more smoothly, so set your eggs and yogurt out about 30 minutes before baking
  • For cleaner cuts, refrigerate the frosted bars for at least an hour, then use a sharp knife dipped in hot water and wiped clean between cuts
  • Store these bars in an airtight container in the refrigerator for up to 5 days
  • For a more intense almond flavor, add 1/4 teaspoon of almond extract to the batter
  • Check for doneness by inserting a toothpick in the center - it should come out with a few moist crumbs but no wet batter
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