Keto Chocolate Chip Cookie Bars

Keto Chocolate Chip Cookie Bars

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I decided to make blondie bar cookies for my family and realized I better make something for myself so I wouldn’t be tempted to eat them all. I started throwing ingredients in a bowl and it turned out really good! So here is my creation:

Bethany’s Keto Chocolate Chip Cookie Bars

Preheat the oven to 350 degree. Grease a 8 x 8 or equivalent pan and set aside.

First, melt the butter and coconut oil in the microwave. Add the vanilla and mix well. Add the eggs; room temperature is best as they won’t cause the coconut oil to clump. Add the sugar and mix well.

In a separate bowl, combine the almond flour, coconut flour, baking powder, salt, and xanthum gum.

Next, add the dry ingredients to the wet and mix well.

Lastly, fold in the chocolate chips.

Pour the batter into the greased pan and use a spatula to spread it evenly.

Bake at 350 for about 20 minutes. It will brown on top and firm up.

Let them cool pretty much completely and then they will hold together just fine so can dump them upside down out of the pan and cut them apart.

 

I have been missing cookies that are light and fluffy. It seems like every recipe I try is so dense and grainy. This cookie bar actually has a soft, fluffy texture to it!

Bethany’s Keto Chocolate Chip Cookie Bars

Light and fluffy chocolate chip cookie bars that won’t ruin your eating style.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: almond flour, cereal cookie, chocolate chip, coconut flour, cookie bar, keto, low carb, treat
Servings: 15 bars
Calories: 118kcal
Author: Bethany Shaw

Ingredients

  • 2 tbsp Butter Unsalted
  • 1/4 cup coconut oil melted
  • 1 tsp Vanilla extract
  • 2 medium eggs beaten
  • 1/3 cup Monkfruit/Erythritol sugar replacer (Lakanto White Sugar)
  • 1/2 cup Blanched Almond Flour (Anthony’s)
  • 1/4 cup coconut flour (Anthony’s)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp xanthum gum (Bob’s Red Mill)
  • 1/2 cup sugar free chocolate chips (Bake Believe)

Instructions

  • Preheat oven to 350 degrees and grease a pan that is 8 x 8 or equivalent.
  • Microwave the coconut oil and butter until melted.
  • Add the vanilla, eggs, and sugar to the melted butter and coconut oil and beat well.
  • In a separate bowl, add the almond flour, coconut flour, baking powder, salt, and xanthum gum.  Mix well.
  • Pour the dry ingredients in to the wet and mix well.
  • Fold in the chocolate chips.
  • Pour the batter into the pan and use a spatula to spread it evenly over the pan.
  • Bake for 15-25 minutes, my oven took right at 20 minutes.  The cookie bar should be browned on top and a toothpick will come out clean.  
  • Allow it to cool completely for the best results cutting it apart.  It will hold together to dump upside down on a cutting board and cut it with a big knife.  I cut mine into 15 squares.

Notes

I calculated the Macros per bar to be: Calories: 118  NC: 1  Protein: 2  Fat:  10

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