23+ Must Try Spring Cookie Bar Recipes to Celebrate the Season

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

Spring is the season of renewal, fresh flavors, and vibrant colors, and what better way to celebrate than with some delicious, seasonal desserts? If you’re in the mood to bake, look no further than these 23+ spring cookie bar recipes!

These easy-to-make treats combine the best of spring’s fruits, flowers, and bright flavors in a simple bar format, perfect for any occasion.

Whether you’re hosting a spring picnic, a garden party, or just craving something sweet, these cookie bars will bring a refreshing touch to your dessert table.

With ingredients like lemon, berries, coconut, and even floral notes, each recipe is sure to leave you feeling inspired by the season.

23+ Must Try Spring Cookie Bar Recipes to Celebrate the Season

Springtime is the perfect excuse to get baking and indulge in some colorful, flavorful cookie bars.

From fruity options to rich, decadent variations, there’s something for everyone in these 23+ recipes.

So, grab your baking tools, preheat your oven, and get ready to share these delightful treats with your friends and family.

With these spring cookie bar recipes, you’ll be welcoming the season with sweetness and style.

Lemon Poppy Seed Spring Cookie Bars

These Lemon Poppy Seed Spring Cookie Bars are a bright, zesty treat that’s perfect for the spring season. With a fresh burst of citrus and a delicate crunch from poppy seeds, these bars are low in carbs, making them an ideal keto-friendly dessert. The tangy lemon glaze elevates the flavor, adding a delightful finishing touch to each bar.

Ingredients:

2 cups almond flour

1/4 cup coconut flour
1/2 cup butter (melted)
2 large eggs

1/4 cup sweetener (e.g., erythritol or stevia)
Zest of 1 lemon
2 tbsp lemon juice

1 tbsp poppy seeds
1 tsp vanilla extract
Pinch of salt

1 tbsp heavy cream (for glaze)
2 tbsp powdered sweetener (for glaze)

Instructions:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, sweetener, and salt.
Add melted butter, eggs, lemon zest, lemon juice, vanilla extract, and poppy seeds to the dry ingredients. Mix until a dough forms.

Press the dough into the prepared pan, smoothing the top evenly.
Bake for 20-25 minutes, or until the edges are golden and a toothpick comes out clean.
While the bars are baking, prepare the glaze by whisking together the heavy cream and powdered sweetener until smooth.

Once the bars are done, let them cool completely before drizzling with the glaze.
Slice into squares and serve.

These Lemon Poppy Seed Spring Cookie Bars are a wonderful balance of tart lemon and nutty almond flour. They’re an ideal option for a low-carb, keto-friendly spring dessert. The glaze adds a creamy texture and extra sweetness, making each bite more satisfying. Enjoy these bars as an afternoon snack or a sweet finish to any springtime meal. The light, fresh flavors will have everyone coming back for more!

Raspberry Almond Spring Cookie Bars

These Raspberry Almond Spring Cookie Bars offer a beautiful combination of sweet, tangy berries and nutty almond flavor. The natural sweetness of the raspberries pairs perfectly with the crunchy almond topping, creating a delightful treat that’s both satisfying and keto-friendly. These bars are ideal for those who want a low-carb snack that still feels indulgent.

Ingredients:

2 cups almond flour

1/4 cup coconut flour
1/2 cup butter (softened)
1/4 cup erythritol or other keto-friendly sweetener

2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract

1/2 cup fresh raspberries
1/4 cup sliced almonds (for topping)
Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
In a bowl, combine the almond flour, coconut flour, and salt.

In another bowl, beat together the softened butter, sweetener, eggs, almond extract, and vanilla extract until smooth and creamy.
Mix the dry ingredients into the wet ingredients, stirring until a dough forms.
Gently fold in the fresh raspberries, being careful not to crush them.

Pour the batter into the prepared pan and spread it out evenly.
Sprinkle the sliced almonds on top for a crunchy texture.
Bake for 25-30 minutes or until the bars are golden and a toothpick inserted comes out clean.

Allow the bars to cool before cutting them into squares.

Raspberry Almond Spring Cookie Bars are a deliciously refreshing keto dessert. The tangy raspberries and nutty almond flavors create a perfect balance of sweetness and texture. They’re also incredibly easy to make, with simple ingredients and minimal preparation time. Whether you’re having them as a snack or dessert, these bars make a tasty treat without the carbs, ensuring that you stay on track with your keto lifestyle while enjoying a delicious spring-inspired treat.

Coconut Cream Spring Cookie Bars

Coconut Cream Spring Cookie Bars are a tropical-inspired, low-carb treat that combines the richness of coconut with a delicate creaminess. These bars are soft, slightly chewy, and topped with a sweet coconut cream drizzle. They’re perfect for those craving a sweet treat without compromising on their keto goals.

Ingredients:

2 cups unsweetened shredded coconut
1 cup almond flour

1/4 cup coconut flour
1/2 cup butter (melted)
1/4 cup sweetener (e.g., monk fruit or stevia)

2 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract

Pinch of salt
1/4 cup heavy cream (for coconut cream drizzle)
2 tbsp powdered sweetener (for drizzle)

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
In a mixing bowl, combine shredded coconut, almond flour, coconut flour, sweetener, and salt.

Add the melted butter, eggs, vanilla extract, and almond extract, mixing until a dough forms.
Press the dough into the prepared pan, spreading it evenly.
Bake for 20-25 minutes, or until golden brown and set in the center.

While the bars are baking, make the coconut cream drizzle by whisking together heavy cream and powdered sweetener until smooth and thick.
These Coconut Cream Spring Cookie Bars are a creamy, indulgent treat that feels like a tropical getaway. The coconut adds a wonderful texture and flavor that pairs beautifully with the light drizzle of sweetened cream. These bars are not only keto-friendly but also satisfy your sweet tooth without any guilt. Perfect for a spring afternoon, they can be enjoyed as a snack, dessert, or even a light breakfast treat! The coconut flavor is sure to transport you to a sunny, beachy paradise.

Matcha Coconut Spring Cookie Bars

Matcha Coconut Spring Cookie Bars are a delightful fusion of earthy matcha and creamy coconut. These bars are low in carbs and packed with antioxidants from the matcha, making them both a guilt-free treat and a health boost. The natural green hue adds a festive, springtime touch, while the soft texture and subtle sweetness make them irresistible.

Ingredients:

2 cups almond flour
1/4 cup coconut flour

1/4 cup unsweetened shredded coconut
1/2 cup butter (softened)
1/4 cup erythritol or monk fruit sweetener

1 tbsp matcha powder
2 large eggs
1 tsp vanilla extract

Pinch of salt
1/4 cup heavy cream (for glaze)
2 tbsp powdered sweetener (for glaze)

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, combine almond flour, coconut flour, shredded coconut, sweetener, matcha powder, and salt.

Add softened butter, eggs, and vanilla extract to the dry ingredients. Mix until a dough forms.
Press the dough evenly into the prepared pan.
Bake for 20-25 minutes or until the edges are golden and the center is set.

While the bars are cooling, prepare the glaze by whisking heavy cream and powdered sweetener.
Drizzle the glaze over the cooled bars and cut into squares.

The vibrant matcha flavor in these cookie bars pairs beautifully with the rich coconut, creating a dessert that feels indulgent yet refreshing. Perfect for spring gatherings or as an afternoon pick-me-up, these bars are a satisfying way to enjoy a low-carb, keto-friendly snack with a touch of elegance.

Strawberry Cheesecake Cookie Bars

These Strawberry Cheesecake Cookie Bars capture the essence of spring with their creamy, fruity flavor. A buttery almond flour crust, luscious cheesecake layer, and a swirl of fresh strawberry puree make these bars a standout dessert. They’re low-carb, keto-friendly, and guaranteed to impress.

Ingredients:

Crust:

2 cups almond flour
1/4 cup butter (melted)
2 tbsp sweetener

Cheesecake Layer:

8 oz cream cheese (softened)
1/4 cup sweetener

1 large egg
1 tsp vanilla extract
Strawberry Swirl:

1/4 cup fresh strawberries (pureed)
1 tbsp sweetener

Instructions:

Preheat oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
Mix almond flour, melted butter, and sweetener for the crust. Press into the pan and bake for 10 minutes.
In a bowl, beat cream cheese, sweetener, egg, and vanilla until smooth. Pour over the crust.

Swirl in the strawberry puree by dropping small amounts and swirling with a knife.
These Strawberry Cheesecake Cookie Bars are a delightful combination of creamy and fruity flavors, making them a perfect dessert for spring. The low-carb almond flour crust and sweet strawberry swirl make them an ideal treat for anyone following a keto lifestyle. They’re both visually appealing and delicious!

Pistachio Rosewater Cookie Bars

Pistachio Rosewater Cookie Bars bring a sophisticated touch to your spring dessert lineup. With a nutty pistachio base and a hint of floral rosewater, these bars are an exotic, low-carb treat perfect for tea parties or spring celebrations.

Ingredients:

2 cups almond flour
1/4 cup pistachio flour (or finely ground pistachios)
1/4 cup butter (melted)

1/4 cup sweetener
1 large egg
1/2 tsp rosewater

1/2 tsp vanilla extract
Pinch of salt

Instructions:

Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
In a bowl, combine almond flour, pistachio flour, sweetener, and salt.
Add melted butter, egg, rosewater, and vanilla extract. Mix until a dough forms.

Press the dough evenly into the prepared pan.
Bake for 20-25 minutes or until golden. Let cool before slicing into bars.

These Pistachio Rosewater Cookie Bars are an elegant dessert with a unique flavor profile. The nutty pistachio base and delicate rosewater create a luxurious treat that’s keto-friendly and perfect for special occasions.

Blueberry Cream Cheese Cookie Bars

Blueberry Cream Cheese Cookie Bars are a springtime favorite with a creamy, tangy filling and bursts of fresh blueberries. This low-carb, keto-friendly recipe offers a balance of sweetness and richness, making them a delightful addition to your spring dessert repertoire.

Ingredients:

Crust:
- 2 cups almond flour
- 1/4 cup butter (melted)
- 2 tbsp sweetener

Filling:
- 8 oz cream cheese (softened)
- 1/4 cup sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries

Instructions:

Preheat oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
Prepare the crust by mixing almond flour, butter, and sweetener. Press into the pan and bake for 10 minutes.

For the filling, beat cream cheese, sweetener, egg, and vanilla until smooth. Fold in the blueberries.
Pour the filling over the crust and bake for 20-25 minutes.
Cool and refrigerate before slicing.

These Blueberry Cream Cheese Cookie Bars combine the sweetness of blueberries with a creamy filling, creating a perfectly balanced dessert. They’re keto-friendly, visually stunning, and a great way to celebrate the fresh flavors of spring.

Chocolate Hazelnut Cookie Bars

Chocolate Hazelnut Cookie Bars are a decadent spring dessert with a crunchy nutty base and a rich chocolate topping. Low-carb and keto-approved, these bars are perfect for those who love the classic combination of chocolate and hazelnut.

Ingredients:

2 cups hazelnut flour
1/4 cup cocoa powder
1/4 cup butter (melted)
1/4 cup sweetener
2 large eggs
1/2 tsp vanilla extract
Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
Combine hazelnut flour, cocoa powder, sweetener, and salt.
Add melted butter, eggs, and vanilla extract. Mix into a dough.
Press the dough into the prepared pan.
Bake for 20-25 minutes. Let cool before slicing.

These Chocolate Hazelnut Cookie Bars are a luxurious treat that satisfies your chocolate cravings without breaking your keto goals. Perfectly sweet and nutty, they’re an excellent dessert to enjoy during spring or any season!

Key Lime Pie Cookie Bars

These Key Lime Pie Cookie Bars are a refreshing and tangy spring dessert that brings the flavors of a classic key lime pie into a low-carb, keto-friendly bar form. The combination of zesty lime and creamy filling on a buttery almond flour crust makes these bars a perfect treat for those who crave a refreshing dessert without the carbs.

Ingredients:

Crust:

2 cups almond flour
1/4 cup melted butter
2 tbsp sweetener

Filling:

8 oz cream cheese (softened)
1/4 cup fresh lime juice
Zest of 2 limes
1/4 cup sweetener
1 large egg

Instructions:

Preheat the oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
Prepare the crust by mixing almond flour, melted butter, and sweetener. Press into the pan and bake for 10 minutes.
For the filling, beat together cream cheese, lime juice, lime zest, sweetener, and egg until smooth.
Pour the filling over the crust and bake for 20-25 minutes, or until the center is set.
Let the bars cool before refrigerating for at least 2 hours before slicing into squares.

These Key Lime Pie Cookie Bars are a burst of fresh, tangy flavor in every bite. With a smooth, creamy filling and a crisp almond flour crust, they’re a delightful low-carb treat for any occasion. The key lime flavor is perfectly balanced, making these bars a refreshing option for spring or summer gatherings.

Chocolate Peanut Butter Cookie Bars

For those who love the classic combination of chocolate and peanut butter, these Chocolate Peanut Butter Cookie Bars will satisfy your cravings. Made with low-carb ingredients, these bars feature a rich chocolate base topped with a creamy peanut butter layer. They’re the perfect keto-friendly dessert to indulge in without the guilt.

Ingredients:

Crust:

1 1/2 cups almond flour
1/4 cup cocoa powder
1/4 cup melted butter
2 tbsp sweetener
1 egg
Peanut Butter Layer:
1/2 cup peanut butter (sugar-free)
1/4 cup sweetener
2 tbsp coconut oil

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
For the crust, combine almond flour, cocoa powder, sweetener, melted butter, and egg. Press the mixture into the pan and bake for 10 minutes.
For the peanut butter layer, melt peanut butter and coconut oil in a saucepan over low heat. Stir in sweetener until smooth.
Once the crust is done, spread the peanut butter mixture over the warm crust.
Bake for an additional 10 minutes. Let the bars cool completely before slicing into squares.

These Chocolate Peanut Butter Cookie Bars are a keto dream come true. The rich chocolate crust and creamy peanut butter topping create the perfect balance of flavors. Whether you enjoy them as an afternoon treat or a post-dinner dessert, these bars are a delicious and low-carb option that everyone will love.

Cinnamon Roll Cookie Bars

Cinnamon Roll Cookie Bars combine the comforting flavors of cinnamon rolls with a keto-friendly twist. These soft, chewy bars are made with almond flour and topped with a sweet cinnamon swirl and cream cheese glaze. The perfect dessert for spring mornings or as an afternoon pick-me-up, these bars provide all the deliciousness of cinnamon rolls with none of the carbs.

Ingredients:

Base:

2 cups almond flour
1/4 cup coconut flour
1/4 cup sweetener
1/2 tsp cinnamon
1/4 cup butter (melted)
1 egg

Cinnamon Swirl:

2 tbsp butter (melted)
2 tbsp cinnamon
2 tbsp sweetener

Cream Cheese Glaze:

4 oz cream cheese (softened)
2 tbsp butter (softened)
1 tbsp heavy cream
1 tbsp sweetener

Instructions:

Preheat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
For the base, combine almond flour, coconut flour, sweetener, cinnamon, melted butter, and egg. Press the mixture into the pan and bake for 15 minutes.
For the cinnamon swirl, mix melted butter, cinnamon, and sweetener. Drizzle over the base.
Return the bars to the oven and bake for another 10 minutes.
For the glaze, beat together cream cheese, butter, heavy cream, and sweetener until smooth. Drizzle over the cooled bars.

These Cinnamon Roll Cookie Bars bring all the flavors of traditional cinnamon rolls with a keto twist. Soft and chewy with a cinnamon swirl and creamy glaze, they’re perfect for any occasion. These bars are an ideal spring breakfast or snack, offering all the comforting flavors you love in a low-carb format.

Chocolate Mint Cookie Bars

These keto-friendly bars are made with a fudgy chocolate base and a minty cream layer, making them an indulgent yet low-carb dessert. Perfect for spring parties or just a quiet evening at home, these bars are a decadent and refreshing choice.

Ingredients:

Chocolate Base:

1 1/2 cups almond flour
1/4 cup cocoa powder
1/4 cup butter (melted)
1/4 cup sweetener
2 large eggs

Mint Layer:

1/2 cup heavy cream
1/4 cup powdered sweetener
1/2 tsp peppermint extract

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
For the chocolate base, mix almond flour, cocoa powder, sweetener, melted butter, and eggs until smooth. Press the mixture into the pan and bake for 12-15 minutes.
For the mint layer, heat heavy cream in a saucepan and whisk in powdered sweetener and peppermint extract until smooth.
Pour the mint layer over the cooled chocolate base.
Bake for an additional 10 minutes. Let cool before slicing into squares.

These Chocolate Mint Cookie Bars offer a rich, decadent combination of chocolate and mint that’s perfect for any ccasion. The smooth mint layer on top of the fudgy chocolate base creates a refreshing and satisfying dessert. Low in carbs and full of flavor, these bars are a perfect springtime indulgence that’s sure to impress.

S’mores Cookie Bars

S’mores Cookie Bars are a fun and nostalgic dessert that brings the classic flavors of a campfire treat into a low-carb, keto-friendly version. With a graham cracker-flavored crust, gooey chocolate, and fluffy marshmallows, these bars capture the essence of s’mores while keeping carbs in check. Ideal for spring get-togethers or a cozy night in.

Ingredients:

Crust:

2 cups almond flour
1/4 cup coconut flour
1/4 cup butter (melted)
2 tbsp sweetener

Filling:

1/2 cup sugar-free chocolate chips
1/4 cup mini marshmallows (sugar-free)
1 tbsp coconut oil

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
For the crust, combine almond flour, coconut flour, butter, and sweetener. Press into the pan and bake for 10 minutes.
For the filling, melt chocolate chips and coconut oil together, then pour over the crust.
Top with marshmallows and bake for an additional 5-7 minutes until the marshmallows are golden.
Let cool before slicing into bars.

These S’mores Cookie Bars are the perfect treat for those who love the classic campfire flavors of s’mores. With a nutty almond flour crust, rich chocolate, and marshmallow topping, these bars are a delightful low-carb dessert for any spring occasion. Enjoy the nostalgic flavors of s’mores without the carbs!

Lemon Poppy Seed Cookie Bars

Lemon Poppy Seed Cookie Bars offer a zesty, citrusy burst of flavor in a keto-friendly dessert. The bright, tangy lemon and crunchy poppy seeds come together in a soft, slightly crumbly bar that is perfect for spring. These low-carb bars are a refreshing treat to serve at any gathering or enjoy as a simple afternoon snack.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1/4 cup sweetener
1/4 cup butter (melted)
2 large eggs
Zest of 2 lemons
2 tbsp lemon juice
1 tbsp poppy seeds
1 tsp vanilla extract
Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, combine almond flour, coconut flour, sweetener, and salt.
Add melted butter, eggs, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Stir until well combined.
Gently fold in the poppy seeds.
Pour the batter into the prepared pan and bake for 20-25 minutes or until golden brown.
Let the bars cool before slicing into squares.

These Lemon Poppy Seed Cookie Bars are a bright, springtime delight that combines the refreshing tang of lemon with the subtle crunch of poppy seeds. A light and low-carb treat, they’re perfect for any occasion and bring a refreshing burst of citrus to your dessert spread.

Raspberry Almond Cookie Bars

Raspberry Almond Cookie Bars offer a delicate balance of sweet raspberries and nutty almond flavor. The almond flour-based bars are filled with fresh raspberries and topped with slivered almonds, making them a fruity and satisfying keto-friendly dessert. These bars are perfect for spring, providing a light yet indulgent treat that’s low in carbs.

Ingredients:

2 cups almond flour
1/4 cup sweetener
1/4 cup butter (melted)
1 egg
1 tsp vanilla extract
1/2 cup fresh raspberries
1/4 cup slivered almonds
Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
In a large bowl, combine almond flour, sweetener, and salt.
Add melted butter, egg, and vanilla extract. Stir until a dough forms.
Gently fold in the raspberries, being careful not to crush them.
Press the dough into the prepared pan and sprinkle slivered almonds on top.
Bake for 20-25 minutes, or until golden brown. Let cool before slicing into bars.

These Raspberry Almond Cookie Bars are a delightful combination of fruity and nutty flavors, making them a perfect spring treat. The raspberries burst with natural sweetness, while the almond flour base provides a soft texture. They’re a keto-friendly dessert that’s sure to be a crowd-pleaser.

Maple Pecan Cookie Bars

Maple Pecan Cookie Bars combine the rich flavors of toasted pecans and a hint of maple syrup in a keto-friendly treat. These bars are perfect for spring gatherings or as a comforting snack. The warm, nutty flavor of toasted pecans paired with the sweetness of maple makes these bars an irresistible, low-carb dessert option.

Ingredients:

2 cups almond flour
1/4 cup sweetener
1/4 cup unsweetened almond milk
1/4 cup melted butter
1/2 tsp vanilla extract
1/4 cup chopped pecans (toasted)
2 tbsp sugar-free maple syrup
1 large egg
Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
In a bowl, mix almond flour, sweetener, and salt.
Add almond milk, melted butter, maple syrup, vanilla extract, and egg. Stir until combined.
Gently fold in the toasted pecans.
Pour the batter into the prepared pan and bake for 20-25 minutes or until golden brown.
Let the bars cool before slicing into squares.

These Maple Pecan Cookie Bars offer a perfect balance of sweetness and nuttiness, making them a rich, comforting dessert. With their maple-infused flavor and crunchy toasted pecans, they’re a perfect keto-friendly treat for the spring season, adding warmth and depth to your dessert table.

Mocha Hazelnut Cookie Bars

Mocha Hazelnut Cookie Bars combine the deep, robust flavors of coffee with the crunchy richness of hazelnuts, making them a delicious keto-friendly treat. The almond flour base is complemented by a coffee-infused layer and chopped hazelnuts for added texture and flavor. These bars are perfect for coffee lovers seeking a low-carb dessert to enjoy during spring or any time of year.

Ingredients:

2 cups almond flour
1/4 cup cocoa powder
2 tbsp instant coffee granules
1/4 cup melted butter
1/4 cup sweetener
2 large eggs
1/2 cup chopped hazelnuts
1 tsp vanilla extract
Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
In a bowl, combine almond flour, cocoa powder, coffee granules, sweetener, and salt.
Add melted butter, eggs, and vanilla extract, mixing until well combined.
Gently fold in chopped hazelnuts.
Pour the batter into the prepared pan and bake for 20-25 minutes.
Let the bars cool before slicing into squares.

These Mocha Hazelnut Cookie Bars offer a rich, indulgent flavor that’s perfect for coffee lovers. The combination of coffee and hazelnuts provides a decadent taste, while the almond flour base keeps them low in carbs. These bars are the ideal treat for a spring afternoon coffee break.

Coconut Lime Cookie Bars

Coconut Lime Cookie Bars bring together the tropical flavors of coconut and lime in a delightful low-carb, keto-riendly dessert. The combination of coconut flour and lime zest creates a refreshing, flavorful bar that is perfect for spring. These bars are both sweet and tangy, providing a tropical escape with every bite.

Ingredients:

2 cups almond flour
1/2 cup unsweetened shredded coconut
1/4 cup sweetener
1/4 cup melted butter
1 egg
Zest of 2 limes
2 tbsp lime juice
1 tsp vanilla extract
Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, combine almond flour, shredded coconut, sweetener, and salt.
Add melted butter, egg, lime zest, lime juice, and vanilla extract. Stir until well combined.
Pour the batter into the prepared pan and bake for 20-25 minutes or until golden brown.
Let the bars cool before slicing into squares.

These Coconut Lime Cookie Bars are a refreshing, tropical treat that brings the bright flavors of lime and coconut together in a keto-friendly format. The soft, chewy texture and tangy lime flavor make these bars perfect for springtime. Enjoy a little taste of the tropics with this low-carb, indulgent dessert.

Pumpkin Spice Cookie Bars

Pumpkin Spice Cookie Bars bring the warm, comforting flavors of fall into a springtime dessert with a keto twist. These soft, spicy bars are made with pumpkin puree and a blend of warm spices like cinnamon and nutmeg. A perfect treat for those who love pumpkin spice all year round, these bars are low-carb and ideal for a cozy afternoon snack.

Ingredients:

2 cups almond flour
1/2 cup pumpkin puree
1/4 cup butter (melted)
2 tbsp sweetener
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 tsp vanilla extract
2 large eggs

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
In a bowl, combine almond flour, sweetener, cinnamon, nutmeg, and ginger.
Add pumpkin puree, melted butter, vanilla extract, and eggs. Stir until smooth.
Pour the batter into the prepared pan and bake for 20-25 minutes.
Let the bars cool before slicing into squares.

These Pumpkin Spice Cookie Bars are a delightful combination of spices and pumpkin flavor, making them a comforting treat even in spring. With the perfect balance of sweetness and spice, these bars are low-carb and sure to be enjoyed by all who love the rich flavors of pumpkin spice.

Note: More recipes are coming soon