Print

Keto Chocolate Chip Cookie Bars

keto chocolate chip cookie bars - featured image
Print Recipe

These keto chocolate chip cookie bars are soft, chewy, and loaded with gooey chocolate chips—all while being low-carb and gluten-free. They come together in one bowl for an easy, crowd-pleasing dessert that satisfies classic cookie cravings without the sugar.

Ingredients

Scale
  • 2 cups (200g) blanched almond flour (super-fine)
  • 1 tablespoon (7g) coconut flour
  • 1/2 cup (113g) unsalted butter, softened
  • 2/3 cup (130g) granulated erythritol or allulose
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2/3 cup (115g) sugar-free chocolate chips (such as Lily’s or ChocZero)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang for easy lifting.
  2. In a large bowl, cream together the softened butter and granulated erythritol or allulose using a hand mixer on medium speed for 2-3 minutes, until fluffy and pale.
  3. Beat in the eggs and vanilla extract until just incorporated. Do not overmix.
  4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture. Mix on low speed or with a spatula until just combined. The dough will be thick.
  6. Fold in the sugar-free chocolate chips until evenly distributed.
  7. Scrape the dough into the prepared pan and press into an even layer, reaching all corners.
  8. Bake in the center of the oven for 22–25 minutes, until the edges are golden and the center is just set.
  9. Let the pan cool on a wire rack for at least 30 minutes (or up to 1 hour for clean slices). Use the parchment paper to lift out and slice into 16 squares.

Notes

For best results, use room temperature butter and eggs. Don’t overbake—the bars firm up as they cool. Reserve a few chocolate chips to press on top before baking for a pretty finish. For dairy-free, use coconut oil or plant-based butter. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for longer storage.

Nutrition

Keywords: keto, chocolate chip, cookie bars, low-carb, gluten-free, sugar-free, dessert, almond flour, easy, healthy, baking

Find it online: https://tempotaste.com/keto-chocolate-chip-cookie-bars-easy-low-carb-dessert-recipe/