Introduction

These Almond Flour Sugar Cookie Bars are a delicious, protein-packed treat that’s perfect for satisfying your sweet tooth without the guilt. Soft, slightly chewy, and topped with creamy frosting, they make an ideal snack or dessert for any time of day.

The image shows four square pieces of a soft, beige cake with a thick layer of creamy white frosting on top. The frosting is decorated with small, round sprinkles in pink and red, and some heart-shaped red sprinkles scattered across. The cake has a moist texture and crumbly appearance, while the frosting looks smooth and fluffy. The pieces are arranged on a white plate with subtle ridges, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
30 g protein powder
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
4 oz cream cheese, softened
15 g protein powder (for frosting)
1/4 tsp vanilla extract (for frosting)
2–3 tsp almond milk
Additional monk fruit sweetener (optional, for frosting)

Instructions

Step 1: Preheat your oven to 325°F (163°C) and line a square baking dish with parchment paper.
Step 2: In a large bowl, whisk together the almond flour, protein powder, monk fruit sweetener, baking powder, and salt until well combined.
Step 3: Add in the eggs, coconut oil, Greek yogurt, and vanilla extract. 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. Let it cool completely.
Step 5: While the bars cool, prepare the frosting. In a small bowl, combine the softened cream cheese, protein powder, vanilla extract, and almond milk (start with 2 teaspoons and add more if needed) until you reach a spreadable consistency. Add monk fruit sweetener to taste if you prefer it sweeter.
Step 6: Spread the frosting evenly over the cooled bars. Slice into 16 squares, refrigerate for at least 30 minutes, then enjoy!

Tips & Variations

Use full-fat Greek yogurt for a richer texture and moisture.
Swap monk fruit sweetener with your favorite low-carb sweetener if preferred.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice twist.
For a vegan version, try replacing eggs with flax eggs and use a plant-based yogurt.
Make the bars extra festive by adding sugar-free sprinkles on top of the frosting before chilling.

Storage

Store the cookie bars in an airtight container in the refrigerator for up to 5 days. The frosting stays firm when chilled. For longer storage, freeze the bars wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat briefly in the microwave if you prefer them warm.

How to Serve

A close-up view of a square vanilla cake bar with two layers; the bottom layer is a pale yellow moist cake, and the top layer is a creamy white frosting. The frosting is evenly spread and decorated with small round sprinkles in shades of red and pink scattered all over the surface. The cake sits on white parchment paper placed on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute with regular sugar or another sweetener of your choice, but keep in mind that this will increase the calorie content and may affect the texture slightly.

What if I don’t have protein powder?

You can omit the protein powder or replace it with an equal amount of almond flour or another flour, although this may alter the bars’ texture and protein content.