Save The first time I made these bars, my apartment smelled like vanilla and toasted almonds for hours. My roommate kept wandering into the kitchen, asking if they were done yet, which is how I knew they were going to be good. Sometimes the simplest recipes become the ones you make on repeat forever.
I brought these to a friend's birthday last spring, and someone asked if I'd ordered them from a fancy bakery. Watching everyone's face when I told them they were made with almond flour and protein powder was the best part. Now they are my go-to whenever I need to bring something that feels special without spending hours in the kitchen.
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Ingredients
- Almond flour: Use finely ground almond flour for the smoothest texture, not almond meal which can make bars grainy
- Monk fruit sweetener: Adds sweetness without the sugar crash, and it measures cup for cup like regular sugar
- Baking powder: Do not skip this or your bars will be dense instead of light and puffy
- Salt: Enhances the vanilla and balances the sweetness so the flavor pops
- Coconut oil: Softened coconut oil blends seamlessly into the batter creating that tender crumb
- Greek yogurt: The secret ingredient keeping these bars moist and adding a protein boost
- Eggs: Room temperature eggs incorporate better and help the bars rise evenly
- Vanilla extract: Pure vanilla makes all the difference here, the flavor shines through
- Protein powder: Completely optional but turns these into a post workout snack you actually want to eat
- Cream cheese: Make sure it is fully softened so your frosting will be silky smooth
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Instructions
- Preheat your oven:
- Set your oven to 325°F and line an 8x8-inch baking dish with parchment paper, letting the edges hang over like a little sling
- Whisk the dry ingredients:
- In a large bowl, combine the almond flour, monk fruit sweetener, baking powder, salt, and protein powder until no clumps remain
- Add the wet ingredients:
- Pour in the eggs, softened coconut oil, Greek yogurt, and vanilla extract, then mix until everything comes together into a thick, smooth batter
- Spread and bake:
- Transfer the batter to your prepared dish and spread it evenly, then bake for 20 to 25 minutes until the center is puffed and the edges turn golden
- Make the frosting:
- While the bars cool completely, beat the softened cream cheese with protein powder, vanilla, and just enough almond milk to make it spreadable
- Frost and chill:
- Spread the frosting over the cooled bars and refrigerate for at least 30 minutes before slicing into 16 squares
Save My mother called me last week asking for the recipe because she had tried one during her visit and kept thinking about them. There is something about that combination of vanilla and almond that feels comforting and special all at once. These bars have become the thing I bake when I want to make someone feel cared for.
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Making Them Dairy-Free
I have made these with coconut yogurt and dairy-free cream cheese, and they turn out beautifully. The texture changes slightly but the flavor stays just as good. Look for plain, unsweetened alternatives to keep the sweetness balanced.
Storage Tips
These bars actually taste better on day two after the flavors have had time to meld. Keep them in the refrigerator in an airtight container and they will stay fresh for up to five days. The cold also makes the texture even more like a traditional sugar cookie.
Serving Suggestions
Sprinkle some gluten-free sprinkles on top right after frosting for a festive birthday bar look. You could also drizzle melted dark chocolate over the frosting for an extra special treat.
- Add a pinch of almond extract to the batter for a more intense nutty flavor
- Serve with fresh berries on the side for a simple dessert presentation
- These bars freeze well if you want to stash some for later
Save These bars have saved me more times than I can count when I need something sweet that does not leave me feeling weighed down. Hope they become your new favorite too.
Kitchen Guide
- → Can I make these bars dairy-free?
Yes, substitute the Greek yogurt with a dairy-free alternative and replace the cream cheese frosting with a plant-based version made from coconut cream or vegan cream cheese alternatives.
- → How should I store these almond flour bars?
Store in an airtight container in the refrigerator for up to 5 days. The bars maintain their texture best when chilled due to the cream cheese frosting.
- → Can I omit the protein powder?
Absolutely. The protein powder is optional in both the base and frosting. The bars will turn out perfectly delicious without it, though the protein content will be lower.
- → Why do the bars need to cool completely before frosting?
Frosting warm bars causes the creamy topping to melt and slide off. Allowing them to cool completely ensures the frosting spreads evenly and sets properly during chilling.
- → Can I use a different sweetener than monk fruit?
Yes, erythritol, stevia, or coconut sugar work as alternatives. Adjust the quantity to taste, as sweetness levels vary among different natural sweeteners.
- → What size pan works best for these bars?
An 8x8-inch square baking dish yields 16 substantial bars. A 9x9-inch pan will produce slightly thinner pieces with fewer servings, while an 7x11-inch creates thinner, larger bars.
