Table of Contents
These almond flour sugar cookie bars are a speedy, low-fuss dessert that comes together in under an hour from start to chill time. The batter mixes in one bowl and bakes into soft, sliceable bars ready for a simple cream cheese-protein frosting. Perfect when you need a sweet treat without complicated steps or long ingredient lists. For a nutty twist that pairs well with these bars, try our Almond Joy truffles.
Why This Recipe Works
This recipe relies on almond flour for quick mixing and a naturally tender crumb, so no creaming butter or long chilling is required. Protein powder adds structure and a subtle boost without extra effort, keeping the bars dense but not dry. Monk fruit sweetener keeps sweetness clean and low-carb, and Greek yogurt plus eggs create moisture and lift. Coconut oil melts easily and distributes flavor faster than butter, speeding prep. The frosting is a one-bowl mix that sets in the fridge while the bars cool, saving hands-on time. Overall, the method favors speed and straightforward techniques that fit busy schedules.
Flavor and Texture
Expect a soft, slightly crumbly base with a gentle almond flavor and a sweet, cookie-like finish. The edges crisp lightly while the center stays tender and cake-like. The cream cheese-protein frosting adds a creamy tang that balances the sweetness and gives a bar-like cookie feel. Monk fruit keeps the taste bright without the heaviness of powdered sugar. Texture-wise, these bars slice cleanly after chilling, so you get neat squares for quick serving or packing.
Ingredients
– 2 cup almond flour
– 1/3 cup monk fruit
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 4 tbsp coconut oil
– 4 tbsp Greek yogurt
– 2 eggs
– 1 tsp vanilla extract
– 30 g protein powder
– 4 oz cream cheese
– 15 g protein powder
– monk fruit
– 1/4 tsp vanilla extract
– 2-3 tsp almond milk
Step by Step Instructions
1. Preheat your oven to 325°F and line a square baking dish with parchment paper.
2. Whisk together the almond flour, protein powder, monk fruit, baking powder, and salt.
3. Add in the eggs, coconut oil, Greek yogurt & vanilla extract. Mix until smooth (it will be a thick batter).
4. Spread the batter evenly in your baking dish. Bake 20 to 25 minutes. The center should be puffed up and the edges should be golden. Cool completely.
5. In the meantime, make your frosting. In a small bowl, combine the softened cream cheese, protein powder, vanilla extract, and a few tsp of almond milk as needed until you get your desired frosting consistency. Add a sprinkle of monk fruit if you want it to be sweeter.
6. Spread the frosting over the cooled bars. Slice into 16 squares. Refrigerate for at least 30 minutes & enjoy!
Quick Tips and Shortcuts
Use room-temperature eggs and softened cream cheese to cut mixing time no need to microwave if softened in advance. Swap measured protein scoops with a kitchen scale for speed and accuracy. If you’re pressed for time, press the batter into the dish with a spatula and set a timer so it doesn’t overbake. For variations, fold in a few sugar-free chocolate chips before baking for instant change-up; see our [Almond Joy truffles](https://quick30recipes.com/almond-joy-truffles/) for flavor pairing ideas. Freeze individual squares on a tray then bag them for effortless grab-and-go snacks.
Storage and Meal Prep
Store the chilled bars in an airtight container in the refrigerator for up to 5 days for best texture. For longer storage, freeze uncut bars wrapped well, then thaw and slice when needed. Pack single portions in reusable containers for quick breakfasts, post-workout snacks, or lunchbox treats. If frosting softens after sitting out, return to the fridge for 15 minutes to firm up again.
Short Closing Note
These bars deliver cookie flavor with minimal effort and a tidy ingredient list. They are ideal for busy home cooks who want a quick, sliceable dessert that travels well.
Conclusion
If you like the texture and clean sweetness here, check out this similar take on cookie bars for more inspiration: [Keto Sugar Cookie Bars – All Day I Dream About Food](https://alldayidreamaboutfood.com/keto-sugar-cookie-bars/).
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Quick Almond Flour Sugar Cookie Bars
These almond flour sugar cookie bars are a speedy, low-fuss dessert that combines almond flour and protein powder for a delightful sweet treat without complicated steps.
- Total Time: 40 minutes
- Yield: 16 servings 1x
Ingredients
- 2 cups almond flour
- 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
- 30 g protein powder
- 4 oz cream cheese
- 15 g protein powder
- 1/4 tsp vanilla extract
- 2–3 tsp almond milk
Instructions
- Preheat your oven to 325°F and line a square baking dish with parchment paper.
- Whisk together the almond flour, protein powder, monk fruit, baking powder, and salt.
- Add in the eggs, coconut oil, Greek yogurt, and vanilla extract. Mix until smooth (it will be a thick batter).
- Spread the batter evenly in your baking dish. Bake for 20 to 25 minutes until the center is puffed up and the edges are golden. Cool completely.
- In the meantime, make your frosting by combining the softened cream cheese, protein powder, vanilla extract, and almond milk in a small bowl until desired consistency is reached. Add a sprinkle of monk fruit if desired.
- Spread the frosting over the cooled bars, slice into 16 squares, and refrigerate for at least 30 minutes before serving.
Notes
Use room-temperature eggs and softened cream cheese to cut mixing time. Store in an airtight container for up to 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg