Slow Carb Candy Corn Cookie Bars

These festive Slow Carb Candy Corn Cookie Bars are the perfect Halloween treat, combining the indulgence of cookie bars with a slow carb twist. Naturally sweetened with coconut sugar and layered with sugar-free candy corn pieces, these cookie bars are as delicious as they are fun!

Looking for more slow-carb treats? Explore our recipes at Ketori-La, and be sure to check out our Moderate Carb Monster Matcha Cookies for another spooky option!

Ingredients

• 1 cup almond flour
• ½ cup oat flour
• ½ cup coconut sugar
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• ½ cup sugar-free candy corn (for layering and topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the almond flour, oat flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk the melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.
5. Spread half of the batter into the prepared baking pan and press it down evenly.
6. Layer half of the sugar-free candy corn over the batter.
7. Top with the remaining batter and gently press it down to cover the candy corn layer.
8. Sprinkle the remaining candy corn over the top.
9. Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
10. Let the cookie bars cool completely before cutting them into squares. Serve and enjoy!

Macros (Per Serving, 1 Bar)

• Servings: 12 bars
• Calories: 160
• Total Carbs: 15g
• Fiber: 4g
• Net Carbs: 11g
• Protein: 4g
• Fat: 10g