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Sugar-Free Chewy Toffee Cookie Bars

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  • Author: mohamed
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 1 hour 43 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low-Carb, Gluten-Free

Description

Deliciously chewy cookie bars made without sugar, featuring a rich toffee topping and a buttery, nutty interior.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1 tbsp oat fiber
  • 1 tbsp unflavored whey protein isolate
  • 1/3 cup granulated allulose
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 large egg
  • 1 large egg white
  • 1/2 cup Greek yogurt
  • 1 tbsp unsalted butter, melted
  • 1 tsp pure vanilla powder
  • 1/3 cup granulated allulose (for toffee topping)
  • 2 tbsp heavy whipping cream
  • 1 tsp unsalted butter (for toffee topping)
  • 1/2 tsp pure vanilla powder (for toffee topping)
  • 1 pinch fine sea salt (for toffee topping)

Instructions

  1. Preheat your oven to 325°F. Line an 8×8-inch metal pan with parchment paper, allowing that paper to hang over the edges for easier lifting later on.
  2. In a large mixing bowl, whisk together the almond flour, oat fiber, whey protein, granulated allulose, baking powder, and salt until thoroughly combined.
  3. In another bowl, whisk the whole egg, egg white, Greek yogurt, melted butter, and vanilla powder until the mixture is smooth and creamy.
  4. Gradually fold the dry mixture into the wet mixture using a rubber spatula, combining gently until you form a thick cookie-bar batter.
  5. Pour the batter into your prepared pan, spreading it evenly to reach all four corners.
  6. Bake in the preheated oven for 24–28 minutes until edges look set and center is gently puffed.
  7. Once done, cool the cookie base in the pan for 20–30 minutes.
  8. For the toffee topping, combine granulated allulose, heavy cream, butter, and salt in a small saucepan over medium-low heat.
  9. Stir frequently as it cooks for about 5–7 minutes until rich and golden.
  10. Remove from heat, stir in vanilla, and pour about 3/4 of warm toffee over the cooled cookie base.
  11. Let the remaining toffee cool for about 1 minute, then drizzle it over the top.
  12. Chill in the refrigerator for 1 hour before serving, then slice into 12 bars.

Notes

These bars can be stored in an airtight container in the fridge for up to one week. They taste even better the next day.

Nutrition

  • Serving Size: 1 bar
  • Calories: 150
  • Sugar: 0g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Find it online: https://quickmealtable.com/sugar-free-chewy-toffee-cookie-bars/