The Best Low-FODMAP Almond Cream Cheese Bars; Gluten-free

This is the best recipe you will find for low-FODMAP Almond Cream Cheese Dessert Bars.  I pack the flavors of almond in the crust, middle AND frosting layers.

Almond lovers rejoice!  This low-FODMAP dessert is for you and me.

I have always loved almond flavored cakes, cookies or treats.  It’s that luxurious, aromatic flavor that almond extract provides!

Although almonds are restricted to 12g per serving for the elimination phase of the low-FODMAP diet, small amounts of almonds and almond extract make this recipe taste absolutely amazing 🙂

These low-FODMAP Almond Cream Cheese Bars have a rich, buttery and crumbly crust, with a creamy middle cheesecake layer that sets like a custard, topped with sweet frosting. Sprinkle them with a handful of toasted sliced almonds, for that essential crunch.

Try these low-FODMAP Almond Cream Cheese Bars this holiday season and you will definitely agree they are THE BEST ever!

You may also love my:

• Low-FODMAP Almond Danish Kringle
• Low-FODMAP Pecan Pie Bars with Chocolate Drizzle
• Low-FODMAP Almond Joy Coconut Macaroons
• Low-FODMAP Raspberry Almond Coffee Cake
• Low-FODMAP Strawberry Rhubarb Shortbread Bars
• Low-FODMAP Olive Oil Cake with Citrus and Almond

Or check out over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves 20-24 (1 piece per serving)

Prep time: 20 min (plus cooling, 2-3 hours)

Bake time: 40 min

Total time: 1 hour (plus cooling)

Bake: 350 F

Equipment: 9 by 13 inch rimmed pan (I used 1/4 sheet aluminum pan, but a deeper pan will also work), food processor, electric mixer

Ingredients

For the low-FODMAP Almond Shortbread Crust:

• 1 cup almond flour
  • I used ‘Bob’s Red Mill’ fine ground almond flour
  • 1/4 cup is one low-FODMAP serving
• 1 cup low-FODMAP, gluten-free flour (I used Authentic Foods Classical Blend, this does not contain added gums)
• 1 teaspoon xanthan gum (if not added to your flour choice)
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 8 tablespoons  or 1/2 cup (1 stick) cold butter, chopped
  • Butter is naturally low in lactose levels
• 1 teaspoon vanilla extract
• Baking spray or shortening, for greasing

For low-FODMAP Almond Filling:

• 2 large eggs, room temperature
• One 8 ounce package lactose-free cream cheese, softened, room temperature
  • I strain my lactose-free cream cheese prior to using
    • Spreadable cream cheeses typically contain more water than the ‘block’ variety
• 1/3 cup granulated sugar
• 1 teaspoon pure almond extract

For low-FODMAP Almond Frosting:

• 1 cup powdered/confectioner’s sugar (adjust to consistency)
• 1/4 cup unsalted butter, softened
• About 1 & 1/2 tablespoons low-FODMAP milk (such as lactose free whole milk or unsweetened almond milk)
• 1 teaspoon pure almond extract
• Pinch of salt

Garnish:

• 1/4 cup toasted almond slices or slivers
  • To toast, place in a 350F oven for 3-5 minutes (watch so they don’t burn)

Directions

• Preheat oven to 350F and place rack in the center of the oven
• Grease a 9×13 pan, I used 1/4 rimmed sheet pan, and set aside
  • Optional: Line with aluminum or parchment, if using a deeper pan

Prepare low-FODMAP Almond Shortbread Crust:

• Combine low-FODMAP, GF flour, almond flour, sugar, salt and xanthan gum (if using) in mixer bowl or food processor
  • I prefer my processor to prepare crusts
• Add butter, a little at at time, and mix on low speed until crumbly (pulse for food processor)
• Add vanilla and mix well
• Press immediately in prepared pan, then chill in your fridge for 30 minutes or your freezer for 15 minutes before baking
  • Can also chill up to 2 days in the fridge, or freeze up to 1 month (defrost overnight in the fridge prior to baking)
• Bake 18-20 minutes or until lightly browned and set. Remove from oven, but leave your oven on
  • You will bake the crust again, so it doesn’t need to be completely ‘done’

While the crust is baking, prepare low-FODMAP Almond Cream Cheese Filling:

• In a large bowl, combine eggs, lactose-free cream cheese, and sugar
• Whisk together by hand, or with a mixer, until creamy
• Add almond extract and mix again
• Pour the filling over the baked crust
  • I let my crust sit for about 5 minutes out of the oven prior to adding the filling
• Replace pan in the oven and bake 15-20 min, or until set in the middle with no jiggle
• Remove from oven and allow to cool completely on a wire rack (this will take 2-3 hours, or overnight)

Prepare low-FODMAP Almond Frosting once crust is cooled:

• In a large bowl, using your stand or hand mixer, cream butter, then add the powdered sugar a little at a time, then the pinch of salt and almond extract
• Beat until this is smooth, adding the low-FODMAP milk a little at a time until your desired consistency (it should be creamy enough to spread easily)
• Smooth over your completely cooled bars, I used an angled spatula, since this is a thin layer of frosting
• Garnish with the toasted almonds now, or after slicing each piece
• Cover and refrigerate before serving for at least an hour, these are easier to slice when chilled

So delicious!