Introduction

These Keto Sugar Cookie Bars are a delightful low-carb treat perfect for satisfying your sweet tooth without the sugar spike. Soft, buttery, and topped with creamy frosting and sugar-free sprinkles, they make a festive and keto-friendly dessert.

The image shows two square-shaped blondie bars on a white plate, each with two layers: the bottom layer is a light golden-brown moist blondie, and the top layer is a smooth white frosting coated with red, green, and white sprinkles scattered evenly. One blondie has a small bite taken from its corner, showing the soft texture inside. The plate is placed on a red, green, black, and white checkered cloth, all set on a white marbled surface. In the softly blurred background, you can see more blondie bars arranged in a round shape on another white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (113.5 g) butter, softened
2/3 cup (121.33 g) Swerve Granular
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
2 cups (224 g) almond flour
1 1/2 tsp baking powder
1/4 tsp salt
For the frosting:
1/2 cup (113.5 g) butter, softened
3 ounces (85.05 g) cream cheese, softened
3/4 cup (136.5 g) Swerve Confectioners
1/2 tsp vanilla extract
Sugar-free sprinkles of choice

Instructions

Step 1: Preheat the oven to 325ºF and grease a 9×9 inch metal baking pan.
Step 2: In a large bowl, beat the softened butter with the granular sweetener until well combined and fluffy, about 2 minutes.
Step 3: Add the egg, egg yolk, and vanilla extract to the butter mixture and beat until smooth.
Step 4: Add the almond flour, baking powder, and salt all at once. Beat until the dough comes together evenly.
Step 5: Spread the dough evenly in the prepared pan. Bake for 20 to 25 minutes, until the center is puffed and the edges are golden brown but the bars are still soft.
Step 6: Remove the pan from the oven and let the bars cool completely in the pan.
Step 7: To make the frosting, beat the softened butter and cream cheese together in a bowl until smooth.
Step 8: Add the confectioners’ sweetener and vanilla extract; beat until fully combined and creamy.
Step 9: Spread the frosting over the cooled bars and sprinkle with sugar-free sprinkles.
Step 10: Refrigerate the frosted bars for at least 30 minutes to set the frosting before cutting into squares.

Tips & Variations

Use room temperature eggs and butter to help the batter combine more smoothly.
Swap almond flour for a mix of almond and coconut flour for a slightly different texture, but adjust liquid if needed.
Try different sugar-free sprinkles or a dusting of cinnamon for extra flavor and decoration.
For a thinner bar, use a slightly larger pan and reduce the baking time by a few minutes.

Storage

Store the keto sugar cookie bars in a covered container at room temperature for up to 5 days or in the refrigerator for up to 10 days. For longer storage, freeze the bars in an airtight container for up to 2 months. Thaw in the fridge before serving. Reheat slightly if desired.

How to Serve

A three-layer square cake is placed on a round white plate on a blue patterned cloth on a white marbled surface. Each cake layer is light golden brown and appears soft. Between each cake layer is a thick layer of smooth white frosting. The top frosting layer is also white and is being decorated with small, thin, colorful sprinkles in purple, blue, and a little pink, sprinkled by a woman's hand just above the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of Swerve?

Yes, you can substitute Swerve with other granular and confectioners keto-friendly sweeteners such as erythritol or monk fruit sweetener, keeping the same quantities for best results.

Will these bars be too soft or crumbly?

The bars should be soft but hold together well due to the almond flour and eggs. If they feel too soft, ensure they are fully cooled before frosting and slicing. Baking times may vary slightly based on your oven.