Happy St. Patrick’s Day! ☘️

There have been so many amazing Irish recipes posted online this last week, that I decided not to add to them. Instead, I just had a little fun and added a little green food colouring to these non-Irish peppermint cookie bars.

Ingredients

1 cup almond flour
3/4 cup golden monkfruit sweetener
1/2 cup butter, melted
1 large egg
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp xantham gum
Pinch of salt

Peppermint frosting
1 oz cream cheese
1 Tbsp butter
2 tsp stevia
1/4 tsp vanilla extract
1/4 tsp peppermint mint
Optional, 8-10 drops green food colouring

Yields: 16 bars
Per serving* (per bar):
Calories: 120
Net carbs: Less than 1
Protein (grams): 2
Fat (grams): 11

Prep time: 10 min
Cook time: 20 min
Total time: 2 hr 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a small bowl, whisk together the butter, egg and vanilla extract.

In a large bowl, combine the almond flour, monkfruit, baking powder, xantham gum and salt. Gradually mix in the wet ingredients and ensure a smooth batter.

Pour the batter into a silicone or greased sheet pan and spread evenly.

Bake for 18-20 min, then pull out of the oven and allow to cool 15 min.

While the sheet cookie cools, prepare the peppermint frosting.

In a microwave-safe bowl, combine the cream cheese and butter. Soften them in the microwave twice at 15 sec increments, mixing each time.

Add the stevia, extracts and food colouring, and mix well, until frosting is even.

Spread oven the slightly cooled cookie sheet, then refrigerate at least 2 hours, to allow both the cookies and frosting to set.

Cut into 16 bars and store in the fridge or freeze.