Keto Chocolate Chip Cookie Bars
Ingredients
2 cups almond flour
¼ cup coconut flour
½ cup unsalted butter (softened)
½ cup powdered erythritol or monk fruit sweetener
½ cup brown sugar-style keto sweetener (like Swerve brown or allulose blend)
2 large eggs
1 tsp vanilla extract
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar-free chocolate chips
Instructions
Preheat Oven
Preheat oven to 350°F (175°C).
Line a 9x13 baking dish with parchment paper or lightly grease.
Make Dough
In a large bowl, beat butter and both sweeteners until fluffy.
Add eggs and vanilla extract, mix well.
Stir in almond flour, coconut flour, baking powder, baking soda, and salt until combined.
Fold in most of the chocolate chips (reserve some for topping).
Bake
Spread the dough evenly into the prepared pan.
Sprinkle extra chocolate chips on top.
Bake for 20–25 minutes until golden brown and set. (Do not overbake for chewy texture.)
Cool & Slice
Let cool in the pan for 15 minutes before slicing into bars.
Enjoy warm or store in an airtight container for up to 5 days.
✅ Keto Tips
For extra chewiness, replace part of the butter with 2 tbsp almond butter.
If you want them gooier, slightly underbake and let cool before slicing.
Each serving (1 bar) is about 3–4g net carbs depending on the chocolate chips used.
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