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Keto Chocolate Chip Cookie Bars Recipe

Keto Chocolate Chip Cookie Bars Recipe

Keto Chocolate Chip Cookie Bars are an ideal solution for satisfying your sweet tooth while maintaining your low-carb lifestyle. They combine the rich, buttery flavor of traditional cookie bars with the benefits of a keto diet. Using almond flour as the base provides a nutty, grain-free alternative to regular flour, which keeps the carbs low. The addition of coconut flour gives the bars extra structure and moisture, ensuring they remain soft and chewy even after baking. The sweetener of choice, like erythritol, allows these bars to be sugar-free without sacrificing taste, making them a great treat for those looking to avoid blood sugar spikes.

These keto cookie bars are perfect for a quick snack, a dessert, or even for meal prepping! They’re packed with healthy fats and have a nice dose of protein, so they can help keep you full and satisfied. You can store them in an airtight container at room temperature for a few days, or in the fridge for longer storage. If you prefer them extra chewy, you can even freeze them for a longer shelf life and a cold, fudgy treat straight from the freezer.

The recipe is incredibly simple to follow, making it accessible even for novice bakers. In just a few steps, you can create a batch of decadent cookie bars. The butter and sweetener are creamed together until smooth, then combined with the dry ingredients, which include almond flour and coconut flour. The dough is thick and slightly sticky, but that’s what makes it perfect for forming into bars. Adding sugar-free chocolate chips gives you that gooey, chocolatey bite that’s a signature feature of classic cookie bars, but without the sugar. The final result is a deliciously rich treat that satisfies cravings for chocolate without derailing your diet.

Baking the cookie bars at 350°F ensures they cook evenly, developing a golden-brown crust around the edges while keeping the center soft and chewy. Depending on your oven, they may take between 18 and 22 minutes, and it’s important to let them cool for a few minutes before slicing. This gives them time to set and solidify, ensuring each bar holds its shape. Once cooled, these cookie bars can be cut into squares or rectangles, and they’re ready to be enjoyed. The combination of a slightly crisp edge with a soft, fudgy center makes them an irresistible treat for any keto enthusiast.

In terms of nutrition, these keto cookie bars are a great option for anyone looking to indulge in a low-carb dessert. With only 2 grams of net carbs per serving, they fit perfectly within the guidelines of a ketogenic diet. Each bar also packs in healthy fats from butter and almonds, which are essential for staying in ketosis, while providing a decent amount of protein. Whether you’re meal prepping or looking for a quick snack, these cookie bars can be stored at room temperature for a few days or refrigerated for longer shelf life. They’re a convenient, guilt-free dessert option that proves you don’t have to miss out on your favorite treats while following a keto lifestyle.

Keto Chocolate Chip Cookie Bars Recipe

Ingredients:

  • 1 1/2 cups almond flour
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  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup erythritol (or sweetener of choice like monk fruit or allulose)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips (such as Lily’s or ChocZero)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it with butter.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until fully combined.
  3. In a separate large bowl, cream together the softened butter and erythritol until smooth and fluffy. You can use a hand mixer or stand mixer for this step, but a whisk and some elbow grease will work fine too!
  4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together. It should be thick and slightly sticky.
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  8. Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
  9. Spread the dough evenly into the prepared baking pan. Use a spatula to smooth the top.
  10. Bake for 18-22 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with just a few crumbs.
  11. Let the bars cool in the pan for at least 10 minutes before slicing into squares.
  12. Serve and enjoy!

Nutritional Information (per serving, based on 16 servings):

These keto cookie bars are perfect for a quick snack, a dessert, or even for meal prepping! They’re packed with healthy fats and have a nice dose of protein, so they can help keep you full and satisfied. You can store them in an airtight container at room temperature for a few days, or in the fridge for longer storage. If you prefer them extra chewy, you can even freeze them for a longer shelf life and a cold, fudgy treat straight from the freezer.