Keto Christmas Sugar Cookie Bars are soft, buttery low-carb cookie bars topped with creamy sugar-free frosting and festive sprinkles. These keto holiday bars deliver classic sugar cookie flavor with a melt-in-the-mouth texture, making them perfect for Christmas parties, dessert trays, holiday baking swaps, or easy make-ahead keto treats.
About This Recipe
If you’ve ever wanted a Christmas dessert that captures the nostalgia of classic sugar cookies without the work of rolling, cutting, and batch-baking trays of individual cookies, these keto Christmas sugar cookie bars give you all the flavor with none of the hassle. The bars are thick, soft, buttery, and slightly chewy, with a melt-in-your-mouth texture that feels festive and satisfying. The frosting sits like a creamy layer of sweetness on top, and with sugar-free sprinkles they instantly look like something you’d find on a holiday dessert platter. Everything about this recipe is built for simplicity: one bowl for the dough, one pan for the bake, and one quick frosting spread once everything cools. It turns a traditional holiday task into something fun, fast, and fully keto-friendly.
Standard sugar cookie bars rely heavily on wheat flour and large amounts of sugar, but this keto version swaps those ingredients for almond flour, butter, and a keto-friendly sweetener that still creates that soft, classic sugar-cookie density. The dough presses easily into the pan and bakes into a golden, uniform layer without becoming crumbly or dry. The frosting is whipped until smooth, airy, and spreadable, and it sits on the bars without melting or cracking. Monk fruit sweetener keeps everything low-carb, and the combination of vanilla and butter creates that unmistakable sugar-cookie aroma that belongs to December. The finished bars slice cleanly, hold their shape like traditional cookie bars, and keep well in the refrigerator for days — making them perfect for prepping before gatherings or gifting.
What makes this recipe special is how perfectly it fits into real holiday baking routines. It’s easy enough for a weekday treat, pretty enough for holiday dessert boards, and sturdy enough to pack into gift boxes or bring to gatherings. With the soft center, slightly crisp edges, and creamy frosting, they satisfy that sugar-cookie craving without feeling “keto-modified” or sacrificing texture. Whether you’re preparing a full dessert spread, making something for a Christmas potluck, or just want a sweet treat that feels festive without blowing your carbs, these cookie bars deliver the flavor, the look, and the holiday nostalgia while still fitting into a low-carb lifestyle.
Why You’ll Love This Recipe
- Soft, buttery, classic sugar-cookie texture
- Thick creamy frosting (sugar-free)
- Easy one-pan holiday dessert
- Keto, low-carb, gluten-free
- Perfect for gifting or dessert platters
- Looks festive with minimal effort
Ingredients
Cookie Bars
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup butter, softened
- 3/4 cup granular monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Sugar-Free Frosting
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/3 cup powdered monk fruit sweetener
- 1 tsp vanilla extract
- Optional: keto-friendly sprinkles
Instructions
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment.
- Cream butter and sweetener until light and fluffy.
- Add the egg and vanilla; mix until smooth.
- Add almond flour, coconut flour, baking powder, and salt; mix into a soft dough.
- Press dough evenly into the prepared pan.
- Bake 18–22 minutes, or until edges are lightly golden.
- Cool completely before frosting.
- For frosting: beat cream cheese, butter, sweetener, and vanilla until smooth.
- Spread frosting over cooled bars and top with sugar-free sprinkles.
- Slice into squares and serve.
Nutrition (per serving)
- Calories: 150
- Fat: 13 g
- Net Carbs: 3 g
- Protein: 3 g
FAQ
- Can I make these ahead?
Yes — they keep well for 4–5 days in the fridge. - Can I freeze them?
Yes. Freeze unfrosted bars, then frost after thawing. - Can I skip coconut flour?
No, it helps bind the dough for the right texture. - Can I color the frosting?
Yes — use keto-friendly natural food coloring.
Variations & Substitutions
- Add almond extract for a more “bakery sugar cookie” flavor
- Make the frosting peppermint for a candy-cane twist
- Add lemon zest to the dough for a brighter taste
- Use different holiday sprinkles for themed bars
Serving Suggestions
Serve chilled or at room temperature on a dessert platter or holiday cookie board, or pack into small treat boxes as keto-friendly gifts.
Keto Christmas Sugar Cookie Bars (Frosted, Soft & Low-Carb)
Ingredients
Cookie Bars
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup butter (softened)
- 3/4 cup granular monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Sugar-Free Frosting
- 4 oz cream cheese (softened)
- 1/4 cup butter (softened)
- 1/3 cup powdered monk fruit sweetener
- 1 tsp vanilla extract
- Optional: keto-friendly sprinkles
Instructions
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment.
- Cream butter and sweetener until light and fluffy.
- Add the egg and vanilla; mix until smooth.
- Add almond flour, coconut flour, baking powder, and salt; mix into a soft dough.
- Press dough evenly into the prepared pan.
- Bake 18–22 minutes, or until edges are lightly golden.
- Cool completely before frosting.
- For frosting: beat cream cheese, butter, sweetener, and vanilla until smooth.
- Spread frosting over cooled bars and top with sugar-free sprinkles.
- Slice into squares and serve.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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