Delight your tastebuds with the ultimate keto chocolate chip cookie bars! Made with dark, sugar-free chunks of chocolate, they are very filling and so delicious that you won't believe that each bar has just 4 grams of carbs! Store in an airtight container for up to a week, and enjoy a breakfast that will set the mood for the entire day!
Table of Contents
This recipe makes the most filling and satisfying keto chocolate chip cookie bars, bursting with vanilla and chocolate notes guaranteed to make taste buds come alive. Keeping this recipe low-carb is a breeze, with almond flour, butter, and sugar-free dark chocolate chips being key ingredients that help keep the bars keto-friendly, with 4.2g of net carbs per cookie.
Subtly flavored with simple ingredients you will likely already have to hand, these keto chocolate chip cookie bars are the ideal breakfast on the go or a tasty snack between meals. Once baked and cooled, the cookie bars can be stored in an airtight container for a week, though it’s tricky to make them last this long without eating them!
This is the perfect recipe to play around with and explore different ingredients, such as adding some winter spices for a flavorful boost of warmth or topping the bars with a light drizzle of melted keto-friendly dark chocolate. With a preparation time of 15 minutes and a cooking time of 25 minutes, less than an hour is needed to get these bars on the table and ready for everyone to dive in.
- Almond flour: Along with keeping sweet bakes deliciously moist and dense, almond flour is also carb and gluten-free, making this recipe suitable for those avoiding gluten as well as sugar. The subtle sweet taste of almond isn’t a lead flavor in the cookie bars, but the flour instead brings structure and texture.
- Butter: Unsalted butter transforms the cookie bars into rich, decadent treats that taste just as good as they smell, baking away in the oven. Softening the butter before using makes it far easier to combine all of the ingredients together and keeps any chunks or lumps of butter at bay.
- Powdered Erythritol: Sugar isn’t an ingredient used in our chocolate chip cookie bars, as powdered Erythritol brings sweetness instead, keeping carbohydrates to a minimum but still prioritizing overall flavor. Once blended with softened butter, the powdered Erythritol visually disappears, leaving a creamy, whipped butter and sweetener mixture that forms the base of the recipe.
- Sugar-Free Dark Chocolate Chips: A chocolate chip cookie bar wouldn’t be complete without adding chocolate into the mix! Sugar-free dark chocolate chips keep the bars keto-friendly, adding sweet hits of chunky chocolate throughout to keep taste buds and tummies happy.
- Egg: To help bind all of the ingredients, an egg cracked into the mixture is exactly what’s required. Use both the yolk and the whites from the egg, as the yolk brings color and richness, while the whites aid in the overall structure of the bars, keeping them from falling apart once cooked.
- Pure Vanilla Extract: Chocolate and vanilla have been used together for a long time, and with such complimentary flavors, it’s not hard to understand why. A drop of pure vanilla extract is enough to bring floral lightness and unite classic flavors together in these tasty keto snack bars. High-quality vanilla is the best to opt for in our recipe as it has an undeniably vanilla flavor that isn’t masked by added ingredients such as sugar or syrup.
- Baking Soda: As these bars are so satisfying and filling, they don’t need to be sliced into big portions, and they also don’t need much of a raising agent. Baking soda helps bring some rise, but only a small amount is needed as the cookie bars are intentionally on the thinner side. This keeps them from becoming sickly and also ensures the texture of the bars is closer to a cookie than a cake.
- Sea Salt: Adding just a pinch of sea salt to the cookie bar batter incorporates contrasting saltiness with the overall sweet ingredients. This enhances the flavors throughout and also brings a welcome salty edge to the chocolate and vanilla notes found with every slice.
An electric mixer, a mixing bowl, and a baking pan are all the tools needed to make a fresh batch of these delightful keto chocolate chip cookie bars. With no fancy ingredients involved, these bars can be whipped up in a flash, ready for a handy breakfast or a delicious afternoon pick-me-up. As each serving contains just 4.2g of net carbs, you can enjoy every last chocolatey mouthful guilt-free at any time of day.
Step one: Preheat the oven to 350°F (180°C) and line an 8x8 inch baking pan with greased baking paper.
Step two: Combine the softened butter with powdered Erythritol in a mixing bowl and beat the ingredients with an electric mixture until the sweetener has dissolved and the mixture is smooth and creamy.
Step three: Add the egg and vanilla extract into the bowl and beat with the mixer until everything is well incorporated.
Step four: The dry ingredients of almond flour, baking soda, and salt can be added to the bowl and beaten again for a couple of minutes until well combined.
Step five: Using a spatula, gently fold the chocolate chips into the batter before pouring it into the prepared pan and pressing down with your fingers to cover the surface. If you only have a large pan to hand, create borders with folded baking paper or foil to ensure the bars are thick and the dough is not too spread out.
Step six: Bake the bars in the preheated oven for around 20-25 minutes, until slightly golden. Allow the pan to cool completely before slicing and serving, which will allow the bars to solidify so they are less likely to crumble when sliced.
Keto Chocolate Chip Cookie Bars With Coconut: Similar to chocolate and vanilla, coconut is another flavor that works well in this recipe, bringing flecks of white to the mixture, along with texture and delicate coconut notes. Before pouring the cookie bar mixture into the tray, fold in some shredded coconut, and once baked, cooled, and sliced, you can even garnish the bars with a snowy sprinkling of desiccated coconut.
Festive Spiced Keto Cookie Bars: There’s no better time of year to use festive spices than winter, and a dash of ground cinnamon, ginger, nutmeg, and allspice transforms this recipe into a stunning spiced delight. Add the spices to the mixture with the other dry ingredients, and enjoy the holiday season scent as the bars bake in the oven, igniting the warm spices within.
Keto Chocolate Drizzle: Once sliced, these keto cookie bars look the part, but when serving these to guests or gifting them as a treat, it’s rewarding to go the extra mile. Melting some keto chocolate and drizzling it over the bars in a zig-zag pattern makes them look even more enticing and signifies all of the effort you’ve put into baking them.
Frequently Asked Questions
Why Are My Keto Cookies Crumbly?
The moisture content of keto bakes is often what can make them crumbly once baked. Using ingredients known to bind mixtures together, such as eggs, can help avoid the crumbly cookie texture no one wants to be faced with! It can also help to leave the cookie bars to fully cool in the pan before removing and slicing, as they harden slightly when cooled and are less fragile to handle.
How Do You Fix Underbaked Cookie Bars?
When removing the cookie bars from the oven, the top should be lightly browned and golden, and the mixture should be solid and not soft and wet. If your bars seem undercooked, pop the tray back into the oven for 5-minute increments until the bars become firmer.
Can I Bake Cookie Bars Directly On A Baking Tray?
Baking cookie bars directly onto a baking tray without greasing it or using baking paper can be a recipe for disaster. Taking a little time to prep your tray with a light greasing of butter or baking paper means nothing will stick to the pan, and the bars will be effortless to remove once cooked and cooled.
Keto Chocolate Chip Cookie Bars Recipe
- Preheat the oven to 350°F (180°C) and line an 8x8 inch baking pan with greased baking paper.
- In a medium mixing bowl, combine the butter with the Erythritol and beat with an electric mixture until smooth and creamy.
- Add the egg and vanilla extract and beat to incorporate.
- Add the almond flour, baking soda, and salt and beat again for a couple of minutes until well combined.
- Fold in the chocolate chips.
- Transfer the batter to the prepared pan and press with your fingers to cover the surface. If your pan is too large, create borders with folded baking paper or foil to make sure the bars are thick and the dough is not too spread out.
- Bake in the preheated oven for about 20-25 minutes, until slightly golden.
- Allow to cool in the pan before slicing and serving.
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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