Low Carb Butterscotch Bars

Butterscotch Bars

Hints of cinnamon, brown sugar, maple, and butterscotch meld together creating a dichotomy of simple yet complex flavors. Coconut gives this bar an “oatmeal” feel, making it an all-around delicious low carb treat! Not too sweet, yet just sweet enough these, bars are perfect for breakfast, dessert, or as a mid-morning snack.

The day I discovered Lily’s Sweets made sugar free butterscotch chips, I knew I had to develop a butterscotch bar recipe!

I went to work developing a recipe, and after tasting it, I thought it was a winner. However, I like to get a second opinion, and decided I would test it out on my grandpa the next day, as we were planning a fishing trip.

After a hard morning, of staring at crystal clear water and watching some very nice trout avoid every lure we threw in, it was time for a snack break. Excited to share my new creation, I offered a butterscotch bar to my Grandpa. 

He took it, always happy to sample any sugar free dessert and bit in. After a few bites, he complimented the flavor, then asked me what I put in there.

I went down the list, maple, cinnamon, butterscotch… “You do like butterscotch don’t you?” I asked him.

He paused for a moment, as if unsure how to answer, then told me that butterscotch used to be the one flavor he couldn’t stand when he was younger, “But these are good!” He added hastily.

It took me a bit to decide whether he was just being nice, or if he meant it. To this day, I’m still not entirely sure. What I do know, is that that bar was devoured quickly, and wasn’t tucked away and saved for “later”. 

Since then, I’ve not made him taste test another butterscotch recipe, but perhaps I should.;-)

For I believe, if you can make food that makes it possible for a person to enjoy a flavor they once didn’t like, you have accomplished the hardest task in the world of cooking.

Ingredient List

1 Cup Almond Flour

1/2 Cup Vanilla Mölk

1/3 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)

1/4 Teaspoon Salt

1 Teaspoon Baking Powder

1 Teaspoon Cinnamon

1 Teaspoon Vanilla Extract

1/2 Teaspoon Maple Extract

2 Large Eggs

1/2 Cup Almond Butter

1/4 Cup Unsalted Butter (Melted)

3/4 Cup Unsweetened Shredded Coconut

1/2 Cup Lily’s Butterscotch Chips

How to Make Low Carb Butterscotch Bars

When baking, I like to use as few dishes as possible. You may have noticed that most of my recipes can all be made in one mixing bowl, and this is by design. Nobody wants to spend excess time washing unnecessary dishes, so if it’s possible to cut down on the dishes why not?!

As I learned to bake I found many recipes tell you to mix your dry ingredients in one bowl, wet ingredients in another bowl, then have you combine the two together. While they have many good explanations as to why this is better, it took me no time to realize it didn’t make a difference!

As a general rule, I mix all my dry ingredients together, then add the wet ingredients and my baked goods come out as they are supposed to without the extra dishes! 

This recipe is no exception to the rule, and only requires a mixing bowl,  measuring cup and spoons, your baking dish, and a spatula or a whisk! If that’s not easy baking, I don’t know what is!

To make these delicious butterscotch bars, begin by preheating the oven to 350° Fahrenheit.

Grease an 8×8 baking dish with either avocado oil or olive oil cooking spray and set aside.

In a large mixing bowl combine your almond flour, protein powder, sweetener, salt, baking powder, and cinnamon. Whisk the mixture together until everything has been evenly distributed. 

Next add the maple, vanilla, eggs, melted butter, and almond butter to your dry mixture. Using a spatula mix everything together until well incorporated, and you have a nice thick dough.

Add the coconut and butterscotch chips, and mix again until both are evenly distributed throughout the dough.