Keto Cinnamon Bun Fat Bomb Bars

Indulge in the warm, sweet flavors of cinnamon buns without the guilt with these Keto Cinnamon Bun Fat Bomb Bars. They're a perfect low-carb treat that melts in your mouth, satisfying your sweet tooth and providing a rich source of healthy fats.

Course Snacks

Cuisine American

Keyword fat bombs, keto cinnamon bun fat bomb bars, keto snacks, Low-Carb Desserts

Prep Time 15

Cook Time 0

Chilling Time 0

Total Time 15

Servings bars

Calories 220kcal

Equipment

Medium-sized mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
8x8 inch (20x20 cm) baking pan
Parchment paper

Ingredients

For the Fat Bomb Bars:

1 cup almond flour 112g
¼ cup coconut flour 30g
½ cup granulated erythritol 96g
1 tsp ground cinnamon 2.6g
½ cup unsalted butter, melted 113g
1 tsp vanilla extract 4.9ml

For the Cream Cheese Frosting:

6 oz cream cheese, softened 170g
3 tbsp unsalted butter, softened 42g
¼ cup powdered erythritol 48g
½ tsp vanilla extract 2.45ml

Instructions

In a medium-sized bowl, combine almond flour, coconut flour, granulated erythritol, and ground cinnamon.
Add melted butter and vanilla extract to the dry ingredients, stirring until a consistent dough forms.
Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Press the dough evenly into the bottom of the prepared pan. Place in the freezer to firm up while you make the frosting.
In a separate bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add powdered erythritol and vanilla extract, continuing to beat until well incorporated and the frosting is light and fluffy.
Remove the base layer from the freezer and spread the cream cheese frosting evenly over the top.
Place the bars back in the freezer for at least 2 hours to set completely.
Once set, remove from the freezer and lift out of the pan using the parchment paper overhang.
Cut into 12 equal bars and serve immediately or store in the refrigerator until ready to enjoy.

Notes

Keep the bars refrigerated in an airtight container for up to 1 week.

For a nut-free version, replace almond flour with an equivalent amount of sunflower seed flour.

Ensure all ingredients are at room temperature before mixing for a smoother frosting.

These bars can be frozen for up to 1 month. Thaw in the refrigerator before serving.

Nutrition