Bethany's Keto Double Chocolate Cookie Bars
In the mood for some serious chocolate, but don't want to disrupt your keto? You're in luck! Try these Double Chocolate cookie bars and satisfy the craving!
blanched almond flour
bob's red mill
white monkfruit/erythritol sweetener
unsweetened cocoa powder
chocolate chips, sugar free
Preheat oven to 350 degrees. Grease a 2 liter pan. If your eggs are cold, place them in hot tap water.
Mix the dry ingredients in a large bowl and set aside.
Microwave the butter and coconut oil. Add the vanilla, sugar, and eggs and blend well.
Pour the wet ingredients into the bowl of dry ingredients and mix well.
Fold in the chocolate chips.
Pour the batter in to the greased pan and use a spatula to smooth it into the corners and level.
Bake for 20 minutes until slightly pulling away from the edges. It should spring back when touched and not dent.
Allow to cool in the pan. When fully cooled, dump upside down onto a cutting board and cut into 15 pieces. Store in an air-tight container after fully cooled.
Remember that the macros will vary depending on the brand of ingredients you use. With my brands, the macros per are are: CAL: 164 NC: 1 PRO: 3 FAT: 15
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