Ingredients
For the Bars:
- 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
For the Drizzle:
- 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 the almond flour, coconut flour, baking powder, cinnamon and salt, 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.