Jennifer Sprinkles - Ketogenic Baking - Keto Funfetti Cake Bars

Keto Cakes

Keto Funfetti Cake Bars

Sweet, moist cake bars that are great for parties or just a treat!

These bars taste like the homemade funfetti cakes my mom would bake for my birthdays growing up. This recipe is fun and easy to make, and it’s also so cute! I love the colorful sprinkles and pink icing. Enjoy!

The original recipe is from Bake It Keto, but I made a small revision to the icing as I thought their recipe was too sweet.

Step 1: Preheat the oven to 325 degrees Fahrenheit

Step 2: Grease an 8 inch square baking pan and line it with parchment paper. Parchment paper is important to remove the bars from the pan later.

Step 3: Combine the coconut flour, baking powder, collagen peptides, and salt.


Step 4: In a separate mixing bowl, cream together the butter, Swerve granulated sweetener, and cream cheese until light and fluffy.

Step 5: Add the egg to the creamy butter mixture and beat to combine. Then add the cake batter extract and beat to combine.

Step 6: Add the dry ingredients to the butter mixture and beat until thoroughly incorporated.

Step 7: Use the rubber spatula to fold in the sugar-free rainbow sprinkles.

Step 8: Spread the cookie dough evenly in the prepared pan. I use a spatula for this.

Step 9: Bake the cookies at 325 degrees F for 15-18 minutes, or until the edges have just begun to brown and the center is just set. Allow the cookies to cool in the pan.

For the Icing

Step 10: Using the paddle attachment on your kitchenaid mixer or a hand mixer, cream together the butter and Swerve confectioners sweetener. This will take a few minutes and the mixture might seem dry at first.

Step 11: Add 6 drops of pink food coloring, extracts, salt, and heavy cream, and continue beating the frosting until light and fluffy.

Step 12: Once the cookies are completely cool, use a spatula to spread the icing evenly over the top. Use the parchment paper lining to pop the cookies out of the pan and transfer them to a large cutting board.
Slice the cookies into 16 bars and then sprinkle them with more of the sugar-free rainbow sprinkles.

XOXO,

Jennifer Sprinkles

Keto Funfetti Cake Bars

Ingredients

For the cake

  • 1 Egg
  • 1 tsp Baking powder
  • 1/2 cup coconut flour
  • 1 tsp Cake batter extract
  • 1/3 cup sugar free sprinkles
  • 1/4 tsp Salt
  • 1 oz Cream cheese
  • 2 Tbsp Collagen Peptides
  • 1/2 Cup Granulated Swerve

For the icing

  • 1 tsp Vanilla
  • 1 Cup Confectioners Swerve
  • 1 cup Butter
  • 2 tbsp Heavy cream
  • 1 Pinch Salt
  • 6 Drops Pink Food Coloring (optional)

Instructions

  • Preheat the oven to 325 degrees Fahreinheit
  • Grease an 8 inch square baking pan and line it with parchment paper. I used a throw away pan, but still important to line with parchment to easily remove from the pan later.
  • Combine the coconut flour, baking powder, collagen peptides, and salt.
  • Separately, using a stand mixer fitted with the paddle attachment or hand mixer, cream together the butter, Swerve granulated sweetener, and cream cheese until light and fluffy.
  • Add the egg to the creamy butter mixture and beat to combine. Then add the cake batter extract and beat to combine.
  • Add the dry ingredients to the butter mixture and beat until thoroughly incorporated.
  • Use the rubber spatula to fold in the sugar-free rainbow sprinkles.
  • Spread the cookie dough evenly in the prepared pan. I use a spatula for this.
  • Bake the cookies at 325 degrees F for 15-18 minutes, or until the edges have just begun to brown and the center is just set. Allow the cookies to cool in the pan.

For the Icing:

  • Using the paddle attachment on your kitchenaid mixer or a hand mixer, cream together the butter and Swerve confectioners sweetener. This will take a few minutes and the mixture might seem dry at first.
  • Add the vanilla extract, salt, and heavy cream, and continue beating the frosting until light and fluffy.
  • Once the cookies are completely cool, use a spatula to spread the frosting evenly over the top. Use the parchment paper lining to pop the cookies out of the pan and transfer them to a large cutting board.
  • Slice the cookies into 16 bars and then sprinkle them with more of the sugar-free rainbow sprinkles.

Notes

Nutritional Information (Per cake bar)
Calories: 141.3 calories
Fiber: 1.3g 
Carbs: 2.3 g
Protein: 2.9 g
Net Carbs: 1g
 

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