Indulge in the delightful world of keto chocolate chip cookie bars! These bars, filled with sugar-free dark chocolate chunks, are not only delicious but surprisingly filling, with just 4 grams of carbs per bar. Forget the morning rush – store these bars in an airtight container, and you’ve got a mood-setting breakfast for the whole week!
This recipe crafts incredibly satisfying keto chocolate chip cookie bars, bursting with vanilla and chocolate flavors. Almond flour, butter, and sugar-free dark chocolate chips keep it low-carb, delivering just 4.2g of net carbs per cookie.
With simple ingredients and subtle flavors, these bars are perfect for a quick breakfast or a delightful snack. After baking and cooling, store them for up to a week, though resisting the temptation to devour them might be the real challenge!
Feel free to experiment with ingredients – add winter spices for warmth or drizzle keto-friendly dark chocolate on top. In just 15 minutes of prep and 25 minutes of baking, you’ll have these bars ready to delight everyone at the table.
Table of Contents
Keto Chocolate Chip Cookie Bars Ingredients
- 1 ½ cups Almond Flour
- ½ cup Butter unsalted, softened
- ⅓ cup Powdered Erythritol
- ¾ cup Dark Chocolate Chips sugar-free
- 1 medium Egg
- 1 ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Baking Soda
- 1 pinch of Sea Salt
How to Prepare Keto Chocolate Chip Bars Recipe?
Step 1: Get the oven ready at 350°F (180°C) and place greased baking paper in an 8×8 inch pan.
Step 2: In a bowl, mix the butter with Erythritol until it’s smooth and creamy, using an electric mixer.
Step 3: Add the egg and vanilla extract, then mix them in. Put in almond flour, baking soda, and salt.
Step 4: Mix again for a couple of minutes until it’s all blended.
Step 5: Add the chocolate chips. Put the batter in the pan and press it down with your fingers.
Step 6: If your pan is too big, use folded baking paper or foil to make borders, so the bars are thick and the dough doesn’t spread out too much.
Step 7: Bake in the oven for around 20-25 minutes until it’s a bit golden. Let it cool in the pan before cutting and serving.
Extra Tips and Variations in the Chocolate Chips Recipe
Coconut Twist Keto Cookie Bars: Just like chocolate and vanilla, coconut adds a nice touch to this recipe. It brings in white specks, texture, and a subtle coconut flavor. Before pouring the mix into the tray, mix in shredded coconut. After baking and cooling, sprinkle desiccated coconut on top for an extra snowy look.
Winter Spice Keto Cookie Bars: Winter is the perfect time to spice things up. Add a bit of ground cinnamon, ginger, nutmeg, and allspice to turn this recipe into a spiced delight. Include these spices with the other dry ingredients, and enjoy the warm holiday scent as the bars bake.
Keto Chocolate Drizzle: While the sliced keto cookie bars already look good, take it up a notch when serving to guests or as a treat. Melt some keto chocolate and drizzle it over the bars in a zig-zag pattern. It not only makes them more appealing but also showcases the effort you’ve put into baking them.
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