Almond Flour Sugar Bars (Printable)

Soft, chewy almond flour sugar bars with creamy frosting and natural sweetness, perfect gluten-free treat.

# What You'll Need:

→ 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 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 dry ingredients. Mix until a thick, smooth batter forms.
04 - Spread batter evenly into the prepared baking dish.
05 - Bake for 20 to 25 minutes, or until the center is puffed and edges are golden brown. Remove from oven and 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 for spreadable consistency and sweeten to taste with monk fruit.
07 - Once bars are completely cooled, spread frosting evenly over the surface.
08 - Refrigerate for at least 30 minutes before slicing into 16 squares. Serve cold or at room temperature.

# Expert Tips:

01 -
  • They're naturally gluten-free but taste like the real thing, not a sad substitute trying too hard.
  • The texture is soft and chewy inside with slightly crispy edges, which feels like an accident of genius every time.
  • You can make them protein-packed or keep them simple depending on what your body needs that day.
02 -
  • Don't use cold cream cheese for frosting or you'll spend ten minutes trying to beat it smooth and end up frustrated; let it sit on the counter for 20 minutes first.
  • Baking at 325°F instead of the usual 350°F is intentional—it gives the almond flour time to cook through without burning the edges.
  • The bars will seem softer than you expect when warm, but they firm up as they cool and chill, so resist the urge to bake them longer.
03 -
  • Softening your cream cheese properly is the difference between frosting and lumpy disappointment; give it real time on the counter.
  • The parchment paper overhang is a small detail that saves you from wrestling these out of the pan or ruining them trying.
  • Monk fruit sweetener can sometimes taste slightly different depending on brand, so taste as you go and adjust to your preference.
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