Keto Breakfast Bars Recipe
Keto breakfast bars are so good, the whole family will love them! Topped with a cream cheese drizzle, these bars are great to have on hand for a quick breakfast.
Ingredients
- 4 ounces Cream Cheese softened to room temperature
- 1/2 cup Monkfruit Sweetener
- 1 large Egg at room temperature
- 1 Egg Yolk at room temperature
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 1/2 cups Almond Flour 150 g
- 3 tablespoons Coconut Flour 23 g
- 1/2 tablespoon Baking Powder
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoon Salt
- 3 tablespoons Cream Cheese softened to room temperature
- 2 1/2 teaspoons Monkfruit Sweetener
- 1 1/2 teaspoons Milk of Choice
Instructions
- Preheat your oven to 350°F and line the bottom of an 8-inch pan with parchment paper, rubbing the sides generously with oil or nonstick spray.
- In a large bowl, using an electric hand mixer, beat the cream cheese and monkfruit until fluffy and combined, scraping the sides as needed.
- Add in the egg, yolk and vanilla and beat until combined.
- Add all the remaining ingredients (except for the drizzle) and stir until well mixed.
- Transfer to the prepared pan and press out evenly (using VERY lightly damp hands will help a lot here.)
- Bake until the edges are golden brown, and a toothpick inserted in the middle comes out clean, about 20-25 minutes. Let cool COMPLETELY in the pan.
- Once cool, whisk the softened cream cheese and monkfruit together. Then, add the milk of choice and whisk until thick.
- Transfer to a small piping bag (or a Ziploc with the tip cut off) and pipe a thin drizzle onto each bar.
- DEVOUR!
Notes
- As with all gluten free baking, please weigh your flour to ensure accurate results.
- Bars are best stored in the freezer and left at room temperature to thaw, or else they dry out.
Nutrition
Calories: 157kcalCarbohydrates: 11gProtein: 5gFat: 13gSaturated Fat: 3gSodium: 145mgFiber: 2gSugar: 9g
Tried this recipe?Let us know how it was!