A super easy, gluten free and low carb friendly funfetti inspired cookie! They’re a soft and chewy cake batter inspired cookie bar, topped with whipped cream, and are so good that you can easily pass them off as a traditional cookie!
I’m a huge fan of one bowl, one pan desserts (especially cookies). I use this method in a handful of recipes like these Keto blonde brownies, my keto peanut butter skillet cookie, and even in these super popular keto pumpkin bread bars too.
I also love the fact that while these are a refined sugar free and gluten free (almond flour based) cookie, they’re moist and chewy and seriously as addictive as a traditional bakery style dessert, making them easy to share with all the people in your life.
Below you’ll find some helpful baking tips and techniques for making a foolproof keto funfetti cookie recipe, a list of ingredients and possible substitutions, and answers to commonly asked keto and gluten free baking questions. Let’s dive in!
- Large Bowl
- Measuring cups and spoons
- Rubber Spatula
- Parchment Paper
- 9×9 inch Baking Pan
- Hand Mixer
- Cake Spatula or Piping Bag
Here are some popular questions asked when making these gluten free sugar cookie bar recipe-
What is funfetti?
We’ve all see the funfetti style birthday cakes of white cake batter and colorful sprinkles topped with icing. The bright colors of the sprinkles in a light-colored batter give the resemblance of confetti at a party (thus the inspiration for its name).
This is a fun gluten free sugar free way to make this in a cookie bar form!
Are sprinkles keto friendly?
No, traditional sprinkles are sugar based. While a small amount spread out across a large amount of cake or cookie batter could still fit into a lower carb diet, it could potentially spike sugar levels for some individuals.
Sugar free sprinkles can be purchased or made (here is a recipe for homemade keto sprinkles). While this is a great option, they are more time consuming and costly. If I can’t find sugar free sprinkles at the store, I will use traditional sprinkles for the bars which are around 3 net carbs per serving.
Almond Flour: This recipe works best with almond flour but you could substitute for coconut flour. You will need to alter the amounts however (they are not a 1:1 ratio). Follow this substitution guide as needed. A gluten free flour mix may not work to substitute for this recipe.
Rainbow Sprinkles: You can use sugar free sprinkles or whatever sprinkles you prefer for this recipe that fits your diet. See notes above about tips using sugar free sprinkles in this recipe if desired.
Eggs: Room temperature always works best.
Butter: Lightly softened for mixing.
Cream Cheese: This acts as a binding agent and adds moisture and texture to the recipe. You could substitute with a dairy free cream cheese if needed.
Baking Powder: Leavening agent to help the dough rise.
Xanthan Gum: This adds to the chewier texture of the cookie and helps bind the ingredients together and prevents the almond flour from being too crumbly.
Salt: For flavor
Heavy Whipping Cream: I made a whipped cream topping for a light an airy frosting for these funfetti cookie bars.
Vanilla Extract: This adds flavor to the cookie bar batter and the whipped cream. You could also substitute with a cake batter flavor too.
Liquid Stevia or Powdered Sweetener: Either works well to sweeten the whipped cream, or use traditional powdered sugar if sugar free methods aren’t needed.
Food Coloring: Optional, but fun!
Step by Step Instructions:
Start by mixing together your softened butter, cream cheese, and low carb sweetener. You can do this by hand or with a hand mixer or stand mixer if needed.
To the bowl, add the eggs until fully incorporated, light and fluffy. The batter at this point will be somewhat thinner. Mix in your vanilla extract or preferred flavoring as well.
Next, fold in your almond flour, baking powder, and xanthan gum. I like to mix everything together until fully saturated with a rubber spatula. Finally, mix your sprinkles.
Prepare you pan by spraying it with non stick spray, then adding a layer of parchment paper. Let the edges of the paper go over the sides of the pan, this makes it easier for removing the bars. Pour the batter into the pan and smooth it out so it’s even. Add a few more sprinkles to the top before baking.
Bake your bars 20-25 minutes or until golden brown. The edges will slightly pull away from the sides of the pan and the center make still look soft. Let them cool fully before adding the whipped cream topping.
Once cooled, add the whipped cream topping and more sprinkles over the top. Refrigerate it for 15-30 minutes to let it set and then slice into 16 total bars. Store the remainder in the fridge covered for up to 7 days.
- 4 tbsp. Butter, softened
- 4 oz. Cream Cheese, softened
- 2 Eggs
- 1 tsp. Vanilla or Cake Batter Extract
- 2 cups Almond Flour
- 3/4 cup Low Carb Sweetener (I prefer Allulose)
- 2 tsp. Baking Powder
- 1/2 tsp. Xanthan Gum (see post above for substitutes)
- 1/3 cup Rainbow Sprinkles, divided
- 1 cup, Heavy Cream
- 1 tsp. Vanilla Stevia
- Pink Food Coloring (optional)
- Preheat your oven to 350 F. In a 9x9 inch pan, lightly grease it and layer it with parchment paper and set it aside.
- In a bowl, cream together the butter, cream cheese, and low carb sweetener. Mix in your vanilla or cake batter extract.
- Add the eggs and mix one at a time until the batter is nice and smooth.
- Next, fold or mix in the almond flour, baking powder, and xanthan gum until the dough thickens and comes together fully.
- Fold in 3 tbsp. of the rainbow sprinkles, reserve the remaining amount for the garnish.
- Place the batter into the prepared baking dish and bake for 20-25 minutes. The cookie bars should rise, and set along the edges and top and be slightly golden brown. Do not over bake and let the bars fully cool.
- Once the bars have fully cooled, prepared the whipped cream topping. I beat together the heavy cream and stevia together until thickened. Tint with your favorite gel food coloring if desired and pile the whipped cream over the cookie bar in even strokes. Garnish with the remaining sprinkles.
- While you can serve immediately, I like to let them set 15-20 minutes in the fridge. Cut into 16 bars and enjoy!
Store the finished cookies in the fridge for up to a week. If freezing, freeze on a plate for 45 minutes and then put them into a bag and store them as needed.
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Amount Per Serving: Calories: 218Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 55mgSodium: 123mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 5g