4 Ingredient Keto No Bake Sugar Cookie Bark
This sugar cookie bark doesn’t require any baking and is low carb, low sugar and keto-friendly. The cookie bark needs just 4 ingredients and takes only a few minutes to prepare. It also stores well.
This no bake cookie bark is sweet and tastes like soft sugar cookies without needing to turn on the oven. You can customize the flavors and add sprinkles for decoration, but that is optional.
Ingredients
- Almond flour
- Vanilla extract
- Sugar-free maple flavored syrup
- Sugar-free white chocolate chips
Almond flour: Make sure to use superfine blanched almond flour which has a finer texture that melts into the dough better. Regular almond flour is too gritty.
Vanilla extract: Vanilla extract helps the dough taste more like sugar cookies. You can also use almond extract or use a combination of vanilla and almond extract.
Sugar-free maple flavored syrup: This recipe uses maple flavored syrup that is sweetened with a sugar substitute. Any type should work though you may need to adjust the almond flour amount if your syrup is more runny. You can also use pure maple syrup if you don’t need this bark to be low sugar or low carb.
Sugar-free white chocolate chips: You can use your favorite brand of keto white chocolate chips, but try to choose one that melts easily. You can also use regular white chocolate if you don’t need the bark to be keto-friendly.
I also added sugar-free sprinkles on top to make them look more like sugar cookie bark, but this is completely optional.
How to Make Keto Sugar Cookie Bark
- The almond flour, vanilla and syrup are mixed together until a dough forms. If the dough is too sticky and wet to work with, add a little more almond flour. If the dough is too dry and crumbly, add a little more syrup or a splash of water.
- Roll out the dough between two sheets of parchment paper until it is a rough rectangle about 1/4 inch thick.
- Melt the chocolate until smooth. Spread chocolate over the dough. If desired, add sprinkles or any other garnishes. I used 2 teaspoons of sprinkles. Place into the fridge until chocolate is set. Cut or break bark into small pieces to serve.
Expert Tips
- Make sure to use superfine almond flour which melts into the dough better.
- This dough is very forgiving. You can add more syrup if it seems too dry. You can add more almond flour if it seems too sticky.
- The amount of almond flour needed will vary slightly depending on how runny and watery your syrup is.
- Sugar-free sprinkles are completely optional. The bark tastes like sugar cookie bark without it. You can buy sugar-free sprinkles online.
- You can also add almond extract along with vanilla extract for more flavor.
More Keto Cookie Recipes
- 4 Ingredient Keto Peanut Butter Cloud Cookies
- 4 Ingredient Keto No Bake Chocolate Chip Cookie Bars
- 3 Ingredient Keto Sugar Cookies
4 Ingredient Keto Sugar Cookie Bark
Ingredients
- 2 cups (193g) superfine blanched almond flour
- 6-7 tbsp (3 fl oz/89ml-3.5 fl oz/104ml) sugar-free maple flavored syrup, or more as needed
- 1 tsp (5ml) vanilla
- 1 cup (149g) sugar-free white chocolate chips
Instructions
- Add almond flour, syrup, and vanilla to a large mixing bowl. Mix until everything is evenly combined, and a thick workable dough forms. If the dough seems to sticky, add a little more almond flour. If it's too dry or crumbly, add a little more syrup or a little water. You can also add more syrup to taste.
- Roll the dough between two sheets of parchment paper into a rough rectangle, about 1/4 inch thick. My rectangle was around 9 x 6 inches. Peel off the top parchment paper.
- In a microwave-safe bowl, add white chocolate. Microwave in 20-second intervals, stirring after each with a silicone spatula, until smooth and melted.
- Spread the melted chocolate over the dough with an offset spatula. You do not need to use the full amount of chocolate. If desired, you can add sprinkles on the surface (I used about 2 tsp of sprinkles).
- Place the bark onto a small baking tray and place into the fridge until the chocolate is set and the bark has firmed up slightly (about 30-60 minutes).
- Break or cut the bark into small pieces and serve. Store uneaten bark in an airtight container in the fridge or freezer.
Notes
- I used Lily's white chocolate chips.
- I used ChocZero maple syrup.* Some brands of syrup are more watery or runny and you may need to add more almond flour.
- I used Good Dee's sugar-free confetti sprinkles.* I used about 2 teaspoons of sprinkles.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include optional sprinkles and assumes 3/4 cup of chocolate is used because you should have a little leftover.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose.
Can you use gluten free flour or oat flour?
Sorry, we haven’t tested this recipe with a substitute for the almond flour!
Can I use coconut flour?
Sorry, we haven’t tested this recipe with coconut flour!
Thank you for the receipt I’ll make it again and again.
We’re so glad you enjoyed it!