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White Chocolate Peppermint Keto Sugar Cookie Bars
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4.6 from 5 votes

Keto White Chocolate Peppermint Sugar Cookie Bars

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Keto
Servings: 16 Bars
Calories: 191.7kcal


For The Cookies

For The Frosting


To Make The Cookies

  • Preheat the oven to 325 degrees F.
  • Grease an 8-inch square baking pan and line with parchment. I used a nonstick metal pan, lined with a strip of parchment.
    Lining a metal pan with parchment
  • In a small bowl, combine the coconut flour, baking powder, and collagen and set aside. Sift the coconut flour if it's clumpy.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, and granulated Swerve.
  • Add the egg to the butter mixture and beat until combined, scraping the bowl down with a rubber spatula as needed.
  • Add the vanilla and salt and beat to combine.
  • Add the coconut flour mixture to the butter mixture and beat until fully incorporated, scraping the bowl down as needed.
  • Spread the cookie dough evenly in the prepared pan (I used an offset spatula for this).
  • Bake the cookies at 325 degrees F for 18-20 minutes, until the center is set and the edges begin to brown. 
  • Allow the cookies to cool in the pan (coconut flour cookies are sturdier when cool).

To Make The Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners Swerve until light and fluffy (if the confectioners Swerve is clumpy, sift it as you dump it into the bowl). At first, the mixture will seem dry and then it will smooth out and become creamy as you continue mixing.
  • Add the extracts, salt, and cocoa butter, beating to combine after each addition. Scrape the bowl down with a rubber spatula as needed.
  • Add the heavy cream powder and beat until light and fluffy.

To Finish The Cookies

  • Once the cookies have completely cooled, use an offset spatula to spread the white chocolate peppermint frosting evenly over the top.
  • Use the parchment lining the pan to pop the cookies out and transfer them to a cutting board. Slice the cookies into 16 squares. Sprinkle the bars with homemade keto sugar free sprinkles in holiday colors. Make them in any color using the recipe on my blog!
  • Store in an airtight container. If stacking the cookies, place a piece of parchment between layers.


Serving: 1Bar | Calories: 191.7kcal | Carbohydrates: 2.7g | Protein: 2.4g | Fat: 21.1g | Fiber: 1.3g | Sugar: 0.8g