Keto chocolate chip cookie bars

21 steps

Prep:15minCook:12min

Updated at: Thu, 19 Dec 2024 23:49:28 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

12 servings

Chocolate Chip Cookie Dough Bars

1 ½ cupsalmond flour

¼ cupcoconut flour

½ cupunsalted butter

melted

3 tablespoonspowdered erythritol

or your favorite keto-friendly sweetener

½ teaspoonsalt

½ cupunsalted butter

softened

⅓ cuppowdered erythritol

1 teaspoonvanilla extract

¼ cupalmond flour

½ cupsugar-free chocolate chips

¼ cupunsweetened shredded coconut

¼ cupchopped walnuts

Press the mixture

firmly into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes until lightly golden.

crust

Let the cool for 10 minutes before adding the filling to prevent it from getting soggy

butter

beat the, softened, until light and fluffy, Mix in the until smooth in the sugar-free chips

powdered erythritol

vanilla extract

ad filling

Spre the evenly over the cooled crust, smoothing it out with a spatula

chocolate chips

Sprinkle the remaining

coconut

shredded

walnuts

if using, over the top

Refrigerate s

the bar for at least 2 hours to firm up, For cleaner slices, let them chill longer

Cooking Time

12 minutes

2Chilling Time

2Time

Total hours 30 minutes

12 barsServings

Store the bars in

Storage the fridge for up to 5 days or freeze for up to 2 months Thaw in the fridge before serving

sea salt

for a salted caramel twist, or drizzle melted sugar-free chocolate on top for extra indulgence

Nutrition

per serving

220Calories

40mgIron

Instructions

Step 1

1/ Prepare the Crust:

Step 2

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a medium bowl, combine almond flour, coconut flour, powdered erythritol, and salt. Add the melted butter and mix until it resembles coarse crumbs.

Step 3

Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes until lightly golden.

Step 4

💡 Tip: Let the crust cool for 10 minutes before adding the filling to prevent it from getting soggy.

Step 5

2/ Make the Filling:

Step 6

In a bowl, beat the softened butter and powdered erythritol until light and fluffy. Mix in the vanilla extract and almond flour until smooth. Gently fold in the sugar-free chocolate chips.

Step 7

Spread the filling evenly over the cooled crust, smoothing it out with a spatula.

Step 8

3/ Add the Topping:

Step 9

Sprinkle the remaining chocolate chips, shredded coconut, and chopped walnuts (if using) over the top.

Step 10

4/ Chill and Serve:

Step 11

Refrigerate the bars for at least 2 hours to firm up. For cleaner slices, let them chill longer.

Step 12

Once set, lift the bars out of the pan using the parchment paper and cut them into squares.