Looking for a decadent treat that’s sure to satisfy your sweet tooth? These Keto sugar cookie bars are chewy, delicious, and add a little festivity to any occasion!
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Keto Sugar Cookie Bars
Cookies are such a classic dessert. I will admit, I love eating them… but I don’t always enjoy making them. Rolling out the dough into individual cookies always seems to take forever.
So instead, I just spread the dough out into a pan and bake it that way. It’s so easy, it turns out super delicious, and it’s exactly how we make these Keto sugar cookie bars!
The edges will get golden and crispy while the middle stays chewy. Which means that if some people like their cookies crispy while others like them soft, everyone will be happy. The texture is a true crowd-pleaser.
And once the cookie bars have finished baking, we’ll frost them with a luscious, silky, oh-so-delicious Keto vanilla buttercream icing that really takes them to the next level! Just top with a few sugar-free sprinkles for the finishing touch.
This decadent creation is perfect for special occasions, or just to enjoy with friends and family. Honestly, is there ever a bad time to make cookie bars?
How Can You Make Sugar Cookies Without Sugar?
Well, okay, I guess the name is a bit of a misnomer. But Keto Low-Carb Sweetener Cookie Bars just doesn’t have quite the same ring, does it?
At the end of the day, we’re using the term “sugar cookie” to describe the taste and the texture of these yummy bars. No actual sugar will be harmed in the making of this recipe.
For the smoothest texture, I like to use Swerve confectioners sugar substitute. It melts right into the dough and blends so nicely.
However, if you only have granulated sweetener, that’s no problem! Just toss it in a blender and pulse until you have a fine powder. Easy peasy.
Where Can You Find Sugar-Free Sprinkles?
Great question! I usually order mine online from brands like Good Dees, People’s Keto, or Keto Factory. They’re great for adding on top of other desserts like vanilla cake and cupcakes, too!
If you don’t have time to wait for delivery and don’t know of any local stores that sell keto-friendly sprinkles, that’s okay. You can always omit them from the recipe if necessary. They’re just for fun.
Can You Make Regular Sugar Cookies With This Recipe?
You bet! If you’re in the mood for cookies instead of cookie bars, then go right ahead.
Once you’ve made the dough, I strongly recommend allowing it to chill in the refrigerator for at least 10 minutes, but preferably up to an hour. This will keep the cookies from spreading too much as they bake, so they’ll turn out softer and chewier.
Next, roll the dough into small balls, about 1 inch in size. Press them down slightly, then place on a baking sheet lined with parchment paper. You should get around 30 cookies total.
Finally, bake at 350 degrees until for about 12 minutes. Don’t forget to let them cool before you frost them!
How To Make Keto Sugar Cookie Bars
Preheat the oven to 325 degrees.
Add the almond flour, coconut flour, baking powder, confectioners sugar substitute, salt, butter, eggs, and vanilla to a mixing bowl.
Beat on high until well combined.
Press the dough into an even layer in a well-greased 9×9 baking dish.
Bake for 25 minutes, then remove from the oven and cool to room temperature.
Prepare a batch of the vanilla buttercream icing.
Layer the icing on top of the cooled cookie base.
Add some sugar free sprinkles to the top, then chill in the refrigerator for at least an hour before slicing.
Other Keto Desserts From The Keto Option That You Might Like
Keto Sugar Cookie Bars
Equipment
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ cup low carb confectioners sugar substitute
- Pinch of salt
- ½ cup butter unsalted and softened
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 batch of vanilla buttercream icing
- Sugar free sprinkles
Instructions
- Preheat the oven to 325 degrees.
- Add the almond flour, coconut flour, baking powder, confectioners sugar substitute, salt, butter, eggs, and vanilla to a mixing bowl.
- Beat on high until well combined.
- Press the dough into an even layer in a well-greased 9×9 baking dish.
- Bake for 25 minutes, then remove from the oven and cool to room temperature.
- Prepare a batch of the vanilla buttercream icing.
- Layer the icing on top of the cooled cookie base.
- Add some sugar free sprinkles to the top, then chill in the refrigerator for at least an hour before slicing.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.