Low-Carb No-Bake Cookie Bars
How to Make It
Step
Recipe Steps steps 6 1 h 15 min
Step 1
Remove the butter from the refrigerator and set aside, allowing it to come to room temperature. Add the almond flour, maple-flavored syrup, vanilla extract, Greek yogurt, and granulated sweetener to a bowl. Using a hand mixer on medium speed, beat until thoroughly combined. Optionally, add more sweetener to taste.
Step 2
Add the coconut flour. Continue to beat on medium speed until combined. The mixture will be slightly sticky, but that’s completely normal.
Step 3
Line a 20×20 cm (8×8 inch) baking dish with parchment paper. Transfer the prepared mixture to the prepared baking dish. Using your hands, flatten the surface as evenly as possible. Set it aside.
Step 4
Using a hand mixer on medium speed, cream the butter until fluffy. Add the powdered sweetener, vanilla extract, and almond milk to a bowl. Beat until thoroughly combined.
Step 5
Spread the frosting evenly on top of the cookie base. Refrigerate for at least an hour before slicing. Alternatively, wrap the baking dish with plastic foil and refrigerate it overnight.
Step 6
Slice into 8 equal bars. Optionally, dust with unsweetened cocoa powder or garnish with chocolate sprinkles. Enjoy!
Ingredients
- Almond flour – 1 cup
- Coconut flour – 1 cup
- Keto Maple Flavored Syrup – 0.25 cup
- Vanilla extract – 0.5 tsp
- Greek yogurt – 2 tbsp
- Granulated Allulose – 1 tbsp
- Butter – 0.5 cup
- Allulose, powdered – 1.5 cup
- Vanilla extract – 0.5 tsp
- Almond Milk (Unsweetened) – 1 tbsp