You’ve definitely had chocolate chip cookies before, but have you ever heard of Keto Chocolate Chip Cookie Bars? These delicious sugar free low carb dessert will take your taste buds straight to heaven! All of that without raising your blood sugar or kicking you out of ketosis.
How to make Keto Chocolate Chip Cookie Bars
These keto cookie bars are everything you ever wanted in this reinvented version of a traditional chocolate chip cookie. Both chewy on the inside, and a bit crispy on the outside.
Take a look at the ingredients we used to make these:
As one of the most popular keto diet flours to bake with, almond flour is used in keto recipes all the time. It’s high in fat, low in carbs and gives any sugar free keto treat delicate texture.
Remember, you can’t replace almond flour with coconut flour and vice versa.
We used a mix of both coconut flour and almond flour in this recipe to make our Keto Chocolate Chip Cookie Bars to give them the consistency and balance we want.
Remember to use baking powder and not baking soda – the latter needs an acid to be activated.
We used this low carb friendly sweetener, but you can also use monk fruit sweetener if you like. I wouldn’t experiment with liquid stevia, because the weight of the sweetener here adds a bit to the texture as well.
I honestly think adding almond butter to any keto cookie bars is the ultimate key to a chewy yet delicious texture. Take a look at our amazing Keto Pumpkin Chocolate Chip Cookies for example!
The organic, grass-fed kind is the best butter you can get. It has lots of health benefits and it will help your Keto Chocolate Chip Cookie bars become tender and give them just the right amount of that “chewy” texture.
You want organic, room temperature eggs. In comparison to eggs right out of the fridge, warming them up a bit will help mix ingredients more thoroughly and evenly.
There’s no Keto Chocolate Chip Cookie Bars without chocolate, so pick one that’s keto and low carb friendly.
If you can’t find one like that or order it on Amazon, visit your local grocery store and pick the darkest chocolate you can find with a high cocoa content. Regular chocolate chunks will work here as well!
We’re opting for pure vanilla extract here. It’s one of those ingredients I can’t personally live without when it comes to keto dessert cuisine, and adding it to cookie dough is one of my favorite ideas as well.
Although molasses is not keto friendly, we’re only using a teaspoon in this keto chocolate chip bars recipe. You can leave it out, but we used it to elevate the taste and mimic brown sugar.
Still on the hunt for more chocolate chip keto desserts? You may also love our Keto Chocolate Chip Cookies, Keto Chocolate Chip Muffins, Keto Pumpkin Chocolate Chip Cookies as well as Chocolate Chip Zucchini Bread recipes. Enjoy!
chocolate chips keto?
If you can’t find chocolate sweetened with stevia, erythritol or monk fruit go for sugar free chocolate with the highest amount of cocoa inside.
How do I store Keto Chocolate Chip Cookie Bars?
You can store them in the fridge for up to 10 days. Depending on your preference, you might even like them more after they spend a night in the fridge – that’s when they become a little chewier and a tad more dense.
To freeze, put your chocolate chip cookie bars between parchment paper and then in a ziplock bag or some kind of an airtight container suitable for freezing.
How did you like our Keto Chocolate Chip Cookie Bars?
Let us know how our keto chocolate chip bars turned out for you! Maybe you added some ingredients and the finished result tasted amazing? We’d love to get in on more ideas from your keto kitchen!
Keto Chocolate Chip Cookie Bars
What You Need:
- Mixing Bowl
- Electric Hand Mixer
- Parchment paper
- 8×8 Baking Pan
- Preheat oven to 350F
- Line an 8×8 inch pan with parchment paper.
- In a bowl combine the almond flour, coconut flour, salt, and baking powder. set aside.
- Using an electric hand mixer beat the eggs and sweetener together.
- Add the almond butter, butter and vanilla extract. Combine.
- Add the almond flour mixture and mix until fully combined.
- Fold in the chocolate chips with a spatula.
- Pour the batter into your 8×8 baking pan.
- Bake for 25-30 minutes or until the edges are golden brown.
- Remove from the oven and allow to cool completely before slicing.
- Stores in the fridge for 10 days or in the freezer for 3 months.