25+ Best Sugar Free Bar Recipes for the Holidays

Here are 25+ best sugar free bar recipes for the holidays that taste rich, slice clean, and travel well. Almond or coconut flour plus modern sweeteners (allulose, erythritol, monk fruit) give real-cookie texture without the spike. I tested for flavor, crunch, and chew, so you get peppermint chocolate, pecan shortbread, and cranberry cheesecake bars that fit a balanced routine.

Festive Blondies and Brownies to Light Up Your Holidays
Creamy Cheesecake Bars for Indulgent Holiday Treats
Cookie and Fudge Bars Packed with Holiday Cheer
Unique Squares and Crunchy Bars for Festive Twists

Festive Blondies and Brownies to Light Up Your Holidays

Photo by Nicole Michalou

These bar recipes bring chocolatey depth and bright, fruity pops to any holiday table. They slice clean, travel well, and invite kids to help with decorations. If you want a refresher on fudgy texture with almond flour, this guide to keto brownies with almond flour is a smart reference, and these sugar-free blondie basics can help you tweak sweetness. Every recipe below uses erythritol or sugar-free swaps for consistent results.

Christmas Blondies Sugar Free Recipe

Festive, chewy, and speckled with holiday color.

Ingredients:
- 1 cup almond flour
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free white chocolate chips
- 2 tablespoons red and green sugar-free sprinkles
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Whisk butter, erythritol, eggs, and vanilla until smooth.
3. Stir in almond flour until a thick batter forms.
4. Fold in white chocolate chips and sprinkles.
5. Spread evenly in the pan. Smooth the top.
6. Bake 25 minutes, until edges set and center looks just baked.
7. Cool fully in the pan, then lift, slice, and serve.

Christmas Tree Brownies Sugar Free

Cute tree shapes kids love to decorate.

Ingredients:
- 1/2 cup cocoa powder
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- Green gel or liquid food coloring
- Sugar-free icing and star sprinkles for decorating
Directions:
1. Preheat oven to 325°F. Line a rimmed sheet or 8×8 pan.
2. Whisk coconut oil, erythritol, eggs, and vanilla.
3. Stir in cocoa and almond flour until glossy.
4. Spread batter in the pan and smooth.
5. Reserve 2 tablespoons batter in a small bowl, tint it green.
6. Bake base 20 minutes, then cool 10 minutes.
7. Cut triangles, pipe green batter or icing as “trees,” add stars.

Mint Chocolate Chip Brownies Sugar Free

Fudgy with a clean mint finish.

Ingredients:
- 1/2 cup cocoa powder
- 3/4 cup almond flour
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free mint chocolate chips
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Beat butter and erythritol until fluffy.
3. Mix in eggs and vanilla until combined.
4. Stir in cocoa and almond flour until smooth.
5. Fold in mint chips.
6. Bake 30 minutes, until edges are set and center soft.
7. Cool before slicing for clean edges.

Peppermint Bark Brownies Sugar Free

Classic crunch on a rich brownie base.

Ingredients:
- 1/2 cup cocoa powder
- 1 cup almond flour
- 1/2 cup coconut oil, melted and cooled
- 2/3 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces sugar-free white chocolate, melted
- 1/3 cup crushed sugar-free peppermint candies
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Whisk coconut oil, erythritol, eggs, and vanilla.
3. Stir in cocoa and almond flour until thick.
4. Bake 25 minutes, then cool to room temp.
5. Spread melted white chocolate over the cooled brownies.
6. Sprinkle crushed peppermint on top.
7. Chill 20 minutes, then slice.

Nutella Blondies Sugar Free

Cozy hazelnut notes with a soft center.

Ingredients:
- 1 cup almond flour
- 1/2 cup sugar-free hazelnut spread (Nutella-style)
- 1/3 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
1. Preheat oven to 350°F. Grease a 9×9 pan.
2. Stir hazelnut spread, butter, erythritol, egg, and vanilla.
3. Fold in almond flour and salt until smooth.
4. Spread batter evenly in the pan.
5. Bake 20 minutes. Cool before cutting.

Maple Butter Blondies Sugar Free

Warm maple aroma that feels like a hug.

Ingredients:
- 1 1/4 cups almond flour
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sugar-free maple syrup
- 1/4 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Whisk butter, syrup, erythritol, eggs, and vanilla.
3. Stir in almond flour and salt until combined.
4. Bake 25 minutes, until edges are golden.
5. Drizzle a little extra sugar-free syrup over warm bars.

Copycat Starbucks Cranberry Bliss Bars Sugar Free

Bright cranberry and creamy frosting without the sugar hit.

Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened dried cranberries, chopped
- 1/2 cup sugar-free white chocolate chips
- Frosting: 8 ounces cream cheese, 2 tablespoons powdered erythritol, 1 teaspoon orange zest
Directions:
1. Preheat oven to 350°F. Line a 9×9 pan.
2. Mix butter, erythritol, eggs, and vanilla.
3. Stir in almond flour, then fold in cranberries and chips.
4. Bake 30 minutes. Cool completely.
5. Beat frosting until smooth, spread over bars.
6. Top with a few extra chopped cranberries if desired.

Snickerdoodle Blondies Sugar Free

All the cinnamon-sugar nostalgia in bar form.

Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granular erythritol, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, plus 1 teaspoon for topping
- 1/2 teaspoon cream of tartar
- Pinch of salt
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Whisk butter, 1/2 cup erythritol, eggs, and vanilla.
3. Stir in almond flour, 1 teaspoon cinnamon, cream of tartar, and salt.
4. Spread batter in the pan.
5. Mix remaining 1/4 cup erythritol with 1 teaspoon cinnamon.
6. Sprinkle over the top and bake 25 minutes.
7. Cool, then slice.

Red Velvet Cookies & Cream Bars Sugar Free

Vivid color and crunchy cookie bits.

Ingredients:
- 1 cup almond flour
- 1/3 cup cocoa powder
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1–2 teaspoons red food coloring
- 1 cup crushed sugar-free sandwich cookies
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Whisk butter, erythritol, eggs, and vanilla.
3. Stir in almond flour and cocoa until smooth.
4. Tint the batter red to your liking.
5. Fold in crushed cookies.
6. Bake 28 minutes, cool, and cut.

Pecan Pie Brownies Sugar Free

Deep chocolate meets gooey pecan topping.

Ingredients:
- Brownie base:
  - 1/2 cup cocoa powder
  - 3/4 cup almond flour
  - 1/2 cup unsalted butter, melted and cooled
  - 1/2 cup granular erythritol
  - 2 large eggs
  - 1 teaspoon vanilla extract
  - Pinch of salt
- Topping:
  - 1 cup pecan halves, roughly chopped
  - 1/4 cup sugar-free maple syrup
  - 2 tablespoons unsalted butter, melted
  - 1/4 teaspoon vanilla extract
  - Pinch of salt
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Mix base: whisk butter, erythritol, eggs, vanilla, and salt.
3. Stir in cocoa and almond flour until glossy. Spread in pan.
4. Bake 20 minutes.
5. Stir topping ingredients, spoon evenly over hot brownies.
6. Bake 10 minutes more. Cool before slicing.

Rolo Stuffed Blondies Sugar Free

Sweet surprise centers that stay gooey.

Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 sugar-free caramel chocolate candies, unwrapped
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Whisk butter, erythritol, eggs, vanilla, and salt.
3. Stir in almond flour until smooth.
4. Spread half the batter in the pan.
5. Press candies across the surface in even rows.
6. Cover with remaining batter and smooth.
7. Bake 25 minutes. Cool, then slice into squares with a candy center.

Cheesecake Swirled Ghirardelli Brownies Sugar Free

Silky cream cheese ribbons in dark chocolate batter.

Ingredients:
- Brownies:
  - 4 ounces Ghirardelli 100% cacao baking bar, chopped and melted
  - 1/2 cup unsalted butter, melted
  - 1/2 cup granular erythritol
  - 2 large eggs
  - 1 teaspoon vanilla extract
  - 3/4 cup almond flour
  - Pinch of salt
- Cheesecake swirl:
  - 8 ounces cream cheese, softened
  - 1/4 cup powdered erythritol
  - 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Whisk melted chocolate, butter, erythritol, eggs, and vanilla.
3. Stir in almond flour and salt. Spread in pan.
4. Beat cream cheese, powdered erythritol, and vanilla until smooth.
5. Dollop over batter and swirl with a knife.
6. Bake 30 minutes. Cool before cutting.

Cookies and Cream Blondies Sugar Free

The classic combo, now weeknight easy.

Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed sugar-free chocolate sandwich cookies
- Pinch of salt
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Whisk butter, erythritol, eggs, and vanilla.
3. Stir in almond flour and salt.
4. Fold in crushed cookies.
5. Bake 25 minutes. Cool and slice.

Salted Caramel Brownies Sugar Free

Sweet, rich chocolate with a salty finish.

Ingredients:
- 1/2 cup cocoa powder
- 3/4 cup almond flour
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup sugar-free caramel sauce
- Flaky sea salt, for topping
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan.
2. Whisk butter, erythritol, eggs, and vanilla.
3. Stir in cocoa and almond flour until smooth.
4. Pour batter into the pan, drizzle caramel over the top.
5. Swirl gently with a knife.
6. Bake 25 to 28 minutes. Sprinkle sea salt on warm brownies.
7. Cool fully, then cut into tidy squares.

Creamy Cheesecake Bars for Indulgent Holiday Treats

Photo by Rodrigo Menezes

Silky, rich, and easier than a full cheesecake, these bars are perfect for dessert tables. The texture stays smooth and creamy thanks to room-temperature cream cheese and a gentle bake. For reliable technique on mixing and chilling, this classic guide to a balanced, sugar-free base is helpful: Keto Cheesecake (Sugar Free & Low Carb). Prefer less oven time? You can adapt some of these with a no-bake crust and a longer chill.

Hot Fudge Cheesecake Bars Sugar Free

Decadent chocolate ribbons through a classic vanilla filling.

Ingredients:
- Crust: 1 1/2 cups almond flour, 3 tablespoons melted butter, pinch of salt
- Filling: 16 ounces cream cheese, softened
- 1/2 cup granular erythritol
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 to 1/2 cup sugar-free hot fudge sauce, warmed to pourable
Directions:
1. Preheat oven to 325°F. Line an 8×8 pan with parchment.
2. Stir almond flour, butter, and salt. Press firmly into the pan. Bake 8 minutes.
3. Beat cream cheese and erythritol until smooth. Mix in eggs and vanilla.
4. Pour filling over crust. Spoon hot fudge in lines, then swirl gently.
5. Bake 40 minutes, until edges set and center has a slight jiggle.
6. Cool 1 hour, then chill 4 hours before slicing.
Tip: For a softer set, switch to a no-bake crust and chill overnight.

Seven-layer flavor, without the sugar spike.

Ingredients:
- Crust: 1 1/2 cups sugar-free graham crumbs, 4 tablespoons melted butter
- 1 cup unsweetened shredded coconut
- 1 cup sugar-free chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1 cup sugar-free sweetened condensed milk alternative
- Pinch of salt
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Mix crumbs and butter. Press into the pan.
3. Layer coconut, chocolate chips, and nuts.
4. Pour condensed milk alternative evenly over the top. Sprinkle salt.
5. Bake 25 minutes, until edges are golden.
6. Cool to room temperature, then chill 2 hours for cleaner cuts.
Make-ahead note: These freeze well. Slice, wrap, and freeze up to one month.

Oreo Cheesecake Bars Sugar Free

A cookies-and-cream hit that slices like a dream.

Ingredients:
- Crust: 1 1/2 cups crushed sugar-free chocolate sandwich cookies, 3 tablespoons melted butter
- Filling: 16 ounces cream cheese, softened
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup additional crushed sugar-free sandwich cookies
Directions:
1. Preheat oven to 325°F. Line an 8×8 pan with parchment.
2. Stir cookie crumbs with butter. Press into the pan and par-bake 8 minutes.
3. Beat cream cheese and erythritol until smooth. Mix in eggs and vanilla.
4. Fold in crushed cookies. Spread filling over the crust.
5. Bake 35 minutes, until set at the edges with a slight center wobble.
6. Cool, then chill 4 hours before slicing.
Texture tip: Chop cookies small so every bite has even crunch.

Snickerdoodle Cheesecake Bars Sugar Free

Warm cinnamon spice meets creamy filling.

Ingredients:
- Cinnamon crust: 1 1/2 cups almond flour, 3 tablespoons melted butter, 3 tablespoons granular erythritol, 1 teaspoon ground cinnamon, pinch of salt
- Filling: 16 ounces cream cheese, softened
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 325°F. Line an 8×8 pan.
2. Mix crust ingredients and press into the pan. Bake 8 minutes.
3. Beat cream cheese and erythritol until fluffy. Mix in eggs, vanilla, and cinnamon.
4. Pour over crust and smooth the top.
5. Bake 30 minutes, until set with a slight jiggle.
6. Cool, then chill at least 3 hours.
For spice lovers: A light dusting of cinnamon “sugar” on top adds a classic finish.

Creamy base with bites of edible cookie dough.

Ingredients:
- Crust: 1 1/2 cups almond flour, 3 tablespoons melted butter, pinch of salt
- Filling: 16 ounces cream cheese, softened
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- Cookie dough: 1/2 cup almond flour, 2 tablespoons softened butter, 3 tablespoons powdered erythritol, 2 tablespoons sugar-free mini chocolate chips, 1 tablespoon unsweetened almond milk, pinch of salt
Directions:
1. Preheat oven to 325°F. Line an 8×8 pan with parchment.
2. Mix crust, press into pan, and bake 8 minutes.
3. Beat cream cheese and erythritol until smooth. Mix in eggs and vanilla.
4. In a bowl, mash cookie dough ingredients until combined. Form small chunks.
5. Pour filling over crust. Drop dough chunks and gently swirl.
6. Bake 40 minutes. Cool, then chill 4 to 6 hours.
Shortcut: Use a no-bake crust and chill overnight for a firmer, no-oven version.

Chocolate Chip Cheesecake Bars Sugar Free

Simple, classic, and packed with chips.

Ingredients:
- Crust: 1 1/2 cups almond flour, 3 tablespoons melted butter, pinch of salt
- Filling: 16 ounces cream cheese, softened
- 1/2 cup granular erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Directions:
1. Preheat oven to 325°F. Line an 8×8 pan.
2. Combine crust, press firmly, and bake 8 minutes.
3. Beat cream cheese and erythritol until creamy. Mix in eggs and vanilla.
4. Fold in chocolate chips. Spread over crust.
5. Bake 35 minutes, until edges set and center slightly wobbly.
6. Cool fully, then chill at least 3 hours for clean slices.
Serving suggestion: Warm a little sugar-free chocolate sauce for a drizzle.

Bright, crunchy, and fudgy, these sugar-free bars deliver that cookie-plate magic without the sugar crash. I keep the steps simple and the flavors bold, so you can bake on a weeknight and still feel party-ready.

Color-studded cookie bars that slice clean and travel well.

Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 3/4 cup sugar-free candy-coated chocolates (M&Ms style)
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Stir almond flour and erythritol together. Pour in melted butter and mix until a soft dough forms.
3. Press dough evenly into the pan. Scatter candy-coated chocolates on top and press lightly to set.
4. Bake 20 minutes, until edges are lightly golden and the center looks just set.
5. Cool in the pan, then lift out and slice. For gift tins, chill 20 minutes before cutting for extra tidy edges.
Tips:
- For holiday flair, use red and green candies.
- Want thicker bars? Use a 7×7 or small loaf pan and add 2 to 3 minutes to bake time.

Lemon Bars Sugar Free

Tart, sunny, and refreshing. Think bright citrus in a tidy square.

Ingredients:
- Shortbread crust: 1 1/2 cups almond flour, 1/3 cup unsalted butter (melted), 2 tablespoons granular erythritol
- Lemon curd layer: 3 large eggs, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 1/2 cup granular erythritol, 2 tablespoons unsalted butter (melted)
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Stir crust ingredients until sandy and cohesive. Press firmly into the pan.
3. Bake crust 10 minutes, until lightly set.
4. Whisk eggs, lemon juice, zest, erythritol, and melted butter until smooth. Do not over-whisk to avoid bubbles.
5. Pour over the warm crust. Bake 15 minutes, until the center barely jiggles.
6. Cool to room temperature, then chill 2 hours. Dust with powdered erythritol if you like and slice small for a punchy bite.
Make it festive:
- Fold in 2 tablespoons finely chopped sugar-free candied ginger for holiday warmth.

Oatmeal Fudge Bars Sugar Free

Hearty oat base with a fudgy, cocoa middle. Comforting and great with coffee.

Ingredients:
- Oat base: 1 1/2 cups old-fashioned oats, 1/2 cup almond flour, 1/3 cup unsalted butter (melted), 1/4 cup granular erythritol, 1 large egg
- Fudge middle: 1/2 cup unsweetened cocoa powder, 1/2 cup granular erythritol, 1/2 cup unsweetened almond milk, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Optional mix-ins: 1/3 cup chopped walnuts or pecans
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Combine oats, almond flour, erythritol, melted butter, and egg. Stir until clumpy and moist.
3. Press 2/3 of the oat mix into the pan to form a flat base. Reserve the rest for topping.
4. In a saucepan, warm almond milk, butter, and erythritol over low heat. Whisk in cocoa until glossy, then stir in vanilla. Remove from heat.
5. Pour fudge layer over the base. Sprinkle nuts over the fudge if using.
6. Crumble remaining oat mixture over the top.
7. Bake 25 minutes, until the topping is set and edges are lightly browned. Cool fully before slicing.
For crunch lovers:
- Toast the nuts first for deeper flavor.

All the joy of a chocolate chip cookie, baked as soft, sliceable bars.

Ingredients:
- Base: 1 1/2 cups almond flour or 1 cup oat flour plus 1/2 cup old-fashioned oats
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granular erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Whisk melted butter and erythritol until the mixture looks creamy. Beat in egg and vanilla.
3. Stir in almond flour, or the oat flour and oats, until a thick dough forms.
4. Fold in chocolate chips. Spread evenly into the pan and smooth the top.
5. Bake 22 minutes, until edges are set and the center is soft.
6. Cool 20 minutes, then lift and slice. The center will stay chewy.
Holiday add-ins:
- Swap half the chips for chopped sugar-free peppermint bark for a minty twist.
- A pinch of cinnamon adds warmth without changing texture.

Holiday Avalanche Squares Sugar Free

No-bake, marshmallowy crunch with festive mix-ins. These are kid favorites and perfect for tins.

Ingredients:
- 3 cups crispy rice cereal
- 2 cups sugar-free mini marshmallows
- 8 ounces sugar-free white chocolate, chopped
- 1/3 cup creamy peanut butter
- Optional: 1/4 cup sugar-free red and green candy pieces or crushed sugar-free peppermint
- 2 tablespoons sugar-free mini chocolate chips
Directions:
1. Line an 8×8 pan with parchment.
2. Add rice cereal to a large bowl. Reserve candy pieces and mini chips for the end.
3. In a microwave-safe bowl, melt white chocolate in 20-second bursts, stirring between each, until smooth. Stir in peanut butter until creamy.
4. Add marshmallows to the cereal. Pour the warm white chocolate mixture over and fold quickly to coat.
5. Toss in candy pieces and mini chips. Mix gently so colors stay bright. Note: The sugar free candy pieces can be hard to find and marked optional.
6. Press mixture into the pan with a parchment-covered spatula.
7. Chill 30 minutes, then slice into small squares.
Gifting tip:
- Wrap pieces in parchment and place in decorative tins. They hold texture for days in a cool room.

Unique Squares and Crunchy Bars for Festive Twists

Swap familiar flavors for bold color and texture this season. These sugar-free bars bring crunch, layers, and that sweet bite everyone wants after dinner. Each recipe uses pantry-friendly ingredients and a simple method, so you can bake, chill, slice, and share without stress.

A nutty, green holiday square with soft chew and a clean finish.

Ingredients:
- 1 1/2 cups almond flour
- 1 small box sugar-free pistachio instant pudding mix
- 1/3 cup granular erythritol
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 to 3 drops green food coloring, optional
- 2 tablespoons finely chopped pistachios, optional
Directions:
1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Whisk almond flour, pudding mix, erythritol, baking powder, and salt.
3. Stir in butter, egg, vanilla, and almond extract. Tint green if desired.
4. Press dough evenly into the pan. Sprinkle pistachios on top if using.
5. Bake 18 to 20 minutes, until edges look set and the center is soft.
6. Cool fully, then slice into squares. The crumb firms as it cools.
Why it works:
- The pudding mix adds pistachio flavor and color without extra sugar.
- Almond flour keeps the bite tender, not dry.

Peanut Crunch Bars Sugar Free

Crispy, salty-sweet, and no oven needed. These slice clean and stay crisp.

Ingredients:
- 3 cups sugar-free crispy rice cereal
- 1 cup creamy natural peanut butter
- 1/2 cup powdered erythritol
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional drizzle: 2 ounces melted sugar-free chocolate
Directions:
1. Line an 8×8 pan with parchment.
2. In a saucepan over low heat, warm peanut butter, erythritol, coconut oil, vanilla, and salt until smooth.
3. Pour over the cereal in a large bowl. Fold gently to coat without crushing.
4. Press mixture firmly into the pan. Smooth the top with a spatula.
5. Chill 45 to 60 minutes, until set. Drizzle chocolate if using.
6. Lift out and cut into bars. Store chilled for the best crunch.
Tips:
- For extra crunch, stir in 1/4 cup chopped roasted peanuts.
- Use a powdered sweetener for a smoother set and less grit.

Mars Bars Holiday Squares Sugar Free

A candy bar inspired bite with soft nougat, sticky caramel, and a glossy top.

Ingredients:
- Nougat layer:
  - 1/2 cup creamy peanut butter
  - 1/4 cup powdered erythritol
  - 2 tablespoons unsweetened almond milk
  - 1 teaspoon vanilla extract
  - Pinch of salt
- Caramel layer:
  - 1/3 to 1/2 cup sugar-free caramel sauce
- Chocolate top:
  - 6 ounces sugar-free chocolate chips
  - 1 tablespoon coconut oil
Directions:
1. Line a 9×5 loaf pan or small square pan with parchment.
2. Stir peanut butter, erythritol, almond milk, vanilla, and salt until thick and creamy. Spread into the pan and smooth.
3. Warm caramel sauce until pourable. Spread an even layer over the nougat. Chill 15 minutes.
4. Melt chocolate with coconut oil until glossy. Pour over caramel and tilt to coat.
5. Chill 45 to 60 minutes, until the chocolate is firm.
6. Slice with a warm knife. Keep chilled for tidy layers.
Make it festive:
- Add a pinch of flaky salt on top.
- Sprinkle with finely chopped nuts before the chocolate sets.

These bars lean into pistachio, peanut crunch, and a candy bar twist for guests who want something different and a little bold. They are nut-forward, rich in texture, and perfect for cookie trays that need a standout bite.

These 28 best sugar free holiday bars prove you can have festive flavor without the sugar crash. From fudgy brownies and bright citrus to creamy cheesecake and crunchy no-bakes, you have options for every table, tin, and gift box. The textures stay spot on, the ingredients are simple, and the results feel classic and cozy.

A few quick tips to keep the baking smooth:

Storage: Chill bars with dairy 3 to 5 days, freeze up to 2 months. Wrap tight and slice after a short thaw for clean edges.
Sweeteners: Allulose gives softer crumbs, erythritol stays crisp, monk fruit blends are balanced. Keep the same volume when swapping.
Allergies: Use sunflower seed flour or oat flour in place of almond flour where noted, choose coconut oil for dairy-free swaps, and pick nut-free toppings for school-safe plates.

Bake two or three recipes first, then mix in a new flavor next weekend. Share a tray, tag a friend, and pin this guide so you can find the best sugar free holiday bars fast when the baking mood hits.

What will you try first, peppermint bark brownies or cranberry cheesecake bars? Drop your picks and tips in the comments. Here is to a bright, delicious season that brings joy, not jitters.