Low Carb Friendly Gooey Bars

with a frozen cherry on top
Ready to eat, with frozen cherry
Ready for the oven

My daughter used to love gooey bars. She hasn’t had them in a really long time and went low carb some time ago. She asked if I would make her a low carb gooey bar. Here’s what I did. I took my high carb, sugar recipe, looked at yellow cake mix recipes, looked at low carb gooey cake recipes and gave it a flare of my own and this is what I came up with. If you like it, great, if you don’t, change it, it’s just a starting point.

Ingredients List – CRUST:

  • 2 cups almond flour (utra fine)
  • 1/4 cup confectionery sugar (Swerve)
  • 1/2 cup brown sugar (Swerve)
  • 2 tsp baking powder
  • 1/2 cup melted butter
  • 1 Tbsp + 1 tsp vanilla
  • 2 eggs
  • 2 Tbsp whey protein powder (optional)

Ingredients List – FILLING:

  • 14 oz softened cream cheese
  • 2 eggs
  • 1 Tbsp vanilla
  • 1/2 cup melted butter
  • 1 cup confectionery sugar (Swerve or Monk fruit)

Preheat oven to 325 degrees. You will need a 9×13 pan.

CRUST: Mix Almond flour, confectionery sugars, baking powder, Whey Protein powder (optional) and mix well. Add melted butter, vanilla and eggs, blend well. Use a spatula and transfer well blended crust to the 9×13 baker. Spread the crust mix evenly across the bottom of the pan. Set aside.

FILLING: Mix softened cream cheese, eggs, vanilla, melted butter and confectionery sugar in a bowl, blend it well, until it is no longer lumpy. Pour over the top of the crust. Spread it evenly across the top.

Place pan in preheated 325 degree oven and cook for 1 hour. I like to set the timer for 45 minutes (i took it out at 47), every stove is a little different and you don’t want it overcooked.

Good luck and ENJOY!

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