Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

In a large bowl, combine softened butter and powdered keto sweetener. Beat until light and fluffy. Add the egg and vanilla extract and mix until smooth.

In a separate bowl, whisk together almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Press the dough evenly into the prepared baking pan using a spatula or your hands. Bake for 18–22 minutes, or until the edges are lightly golden and the center is set.

Remove from the oven and allow the cookie base to cool completely before frosting.

In a mixing bowl, beat softened cream cheese and butter until smooth. Add powdered sweetener and vanilla extract, mixing until creamy and fluffy.

Spread the frosting evenly over the cooled cookie base using an offset spatula. Add sugar-free sprinkles if desired.

Refrigerate for 30 minutes to set the frosting. Lift the bars out using parchment paper, slice into squares, and serve.