Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
- In a medium mixing bowl, whisk together the almond flour, vanilla protein powder, erythritol (or sweetener), baking powder, and salt. Ensure everything is well combined to distribute the leavening agent evenly.1 cup almond flour, 1/2 cup vanilla protein powder (whey or plant-based), 1/4 cup erythritol or your preferred granular sweetener, 1 teaspoon baking powder, 1/4 teaspoon salt
- In a separate large bowl, cream together the softened butter and sweetener with an electric mixer until light and fluffy.1/4 cup unsalted butter, softened, 1/4 cup erythritol or your preferred granular sweetener
- Beat in the large egg until fully incorporated. Then, stir in the vanilla extract and almond extract (if using) until fragrant.1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract (optional, for intensified cookie flavor)
- Gradually add the unsweetened almond milk to the wet ingredients, mixing until just combined.2 tablespoons unsweetened almond milk (or milk of choice)
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed or by hand until a thick dough forms. Be careful not to overmix; just ensure all ingredients are incorporated.1 cup almond flour, 1/2 cup vanilla protein powder (whey or plant-based), 1/4 cup erythritol or your preferred granular sweetener, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup unsalted butter, softened, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract (optional, for intensified cookie flavor), 2 tablespoons unsweetened almond milk (or milk of choice)
- Transfer the dough to the prepared baking pan. Use your hands or the back of a spatula to firmly press the dough evenly into the pan, creating a compact, flat layer. Aim for about 1/2 inch thickness.
- For extra festive flair, gently press the sugar-free sprinkles into the surface of the dough.1/4 cup granulated sugar-free sprinkles (for decorating)
- Bake for 15-20 minutes, or until the edges are lightly golden and the center appears set. A toothpick inserted into the center should come out mostly clean (a few moist crumbs are okay).
- Remove the pan from the oven and let the bars cool in the pan for at least 15-20 minutes before attempting to remove them. This helps them firm up.
- Once slightly cooled, use the parchment paper overhang to carefully lift the entire block out of the pan. Place it on a cutting board and let it cool completely to room temperature. For cleaner cuts, refrigerate the cooled block for at least 30 minutes.
- Once chilled and firm, use a sharp knife to cut the block into 8-12 bars. If desired, melt the sugar-free white chocolate chips and drizzle them over the tops of the bars before they fully set.2 tablespoons melted sugar-free white chocolate chips (for drizzling, optional)
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. They also freeze well for up to 2 months.