Easy Keto Chocolate Chip Cookie Bars

These easy keto chocolate chip cookie bars are soft, chewy, and loaded with pockets of sugar-free chocolate, all while staying low in carbs and high in satisfying fats. A blend of almond flour and a touch of coconut flour creates a tender yet sturdy bar with a hint of nuttiness, while butter and low-carb sweetener give classic cookie flavor without the sugar crash. They bake up in a single pan for a convenient keto dessert or snack that stores and reheats beautifully.

Course Dessert, Snack

Cuisine American

Keyword almond flour, chocolate chip, cookie bars, gluten free, keto, low-carb, sugar free dessert

Prep Time 15

Cook Time 22

Total Time 37

Servings bars

Calories 150kcal

Equipment

8x8 inch baking pan
Parchment Paper
Mixing Bowls
Whisk
Rubber spatula
cooling rack
Oven

Ingredients

For the cookie bar base

1 1/2 cups blanched almond flour fine or super-fine
2 tablespoons coconut flour sifted if lumpy
1/2 teaspoon baking powder aluminum free
1/4 teaspoon fine sea salt
1/2 cup granulated erythritol or erythritol/monk fruit blend or preferred keto granular sweetener
1/3 cup unsalted butter melted and slightly cooled
1 teaspoon pure vanilla extract
2 large eggs at room temperature

Add-ins

1/2 cup sugar-free dark chocolate chips keto friendly, such as stevia or erythritol sweetened
1/4 cup chopped pecans or walnuts optional, for extra crunch

Instructions

Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy lifting.
In a medium bowl whisk together the almond flour, coconut flour, baking powder, and salt until well combined and no lumps of flour remain.
In a separate large bowl whisk the melted butter, granular keto sweetener, and vanilla extract until the mixture looks thick and slightly creamy.
Whisk in the eggs one at a time to the butter mixture until fully incorporated and smooth.
Sprinkle the dry ingredients over the wet mixture and fold gently with a spatula until a thick cookie dough forms with no dry spots of flour.
Fold in the sugar-free chocolate chips and chopped nuts, if using, distributing them evenly throughout the dough.
Transfer the dough to the prepared pan and press it into an even layer, smoothing the top with the spatula so it bakes uniformly.
Bake the cookie bars for 18 to 22 minutes, until the edges are golden and the center is just set but still slightly soft in the middle.
Place the pan on a cooling rack and let the bars cool completely in the pan to firm up before lifting them out by the parchment and slicing into 16 squares.
Store the sliced bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for longer storage.

Notes

For the chewiest texture, avoid overbaking and pull the bars from the oven when the center still looks slightly soft, as they will continue to set while cooling. If your sweetener is very coarse, pulse it briefly in a blender to create a finer texture that dissolves more easily. To re-create freshly baked gooey chocolate chips, warm a bar gently in the microwave for a few seconds just before serving.

Nutrition