Stop, drop, and make these keto cookie bars!
These aren’t your average low carb cookies — we’re talking gooey, chocolaty, melt in your mouth cookie bars, that crumble into doughy pieces with every bite.
I can say with confidence that nothing beats low carb chocolate chip cookies, except these low carb chocolate cookie bars.
Cozy and comforting low carb desserts like this are my favorite to snuggle up with on a Friday night with a fire and some Netflix.
Let’s bake!
Looking for more keto desserts? Check out my keto peanut butter cookies, keto chocolate chip cookies, or my keto ice cream recipe.
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What I Love About This Recipe
Literally, everything! But if I had to be more specific, here’s why you should make these keto cookie bars as soon as humanly possible:
- Perfectly soft and chewy
- They taste just like traditional cookies, just without the carbs!
- They’ll make your home smell cozy
Low Carb Cookie Bars Video Tutorial
Important Ingredients Notes
- Almond flour – be sure to grab a fine grain almond flour for the most flour-like texture.
- Xanthan gum – this is what binds our ingredients together (yes, even in small amounts). Don’t skip!
- Sweetener – I use Lakanto or Swerve. Both of these keto sweeteners can be used as a 1:1 swap with traditional sugar, so keep that in mind if you’re using a different kind.
Storing Tips
If you have any leftover (we never do!) store them in a resealable baggie in the fridge.
Reheat your keto cookie bars for the best results! Erythritol (any sugar alcohol for that matter) has a tendency to recrystallize when cooled — warming them in the microwave will take away any “gritty” texture in your baked goods!
Can You Freeze Them?
YES! And you SHOULD! Because who wants to waste a crumb of these low carb cookie bars…
As mentioned, baked goods made from sugar alcohol taste best when reheated. I suggest slicing the bars before you freeze them.
Recipe Variations
Love the idea of low carb cookie bars but want to switch things up a bit? Here are a few ideas for you…
- Make bars from my low carb peanut butter cookies, just follow the baking instructions below.
- Add some chopped nuts for a delicious crunch. Shredded and unsweetened coconut are delicious as well.
- Use different kinds of keto chocolate. Try sugar free chocolate chips, low carb dark chocolate, or even keto white chocolate.
- Make keto sugar cookies bar by skipping the chocolate chunks. Then cover it in keto cream cheese frosting — these are perfect for the holidays!
More Low Carb Cookie Recipes
If you love cookies as much as I do, you’re going to LOVE all these low carb variations!
- Coconut Flour Cookies
- Keto Oatmeal Cookies
- Keto Shortbread Cookies
- Keto Breakfast Cookies
- Keto Double Chocolate Chip Cookies
Keto Cookie Bars
Print Recipe Pin RecipeIngredients
- 1 Cup + 2 Tablespoons Almond Flour
- 1/2 Teaspoon Xanthan Gum
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup (1 stick) Unsalted Butter softened
- 3/4 Cup Golden Swerve or Lakanto (see sweetener notes below) packed
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 1 Cup Keto Chocolate chunks
Instructions
- Prep. Preheat oven to 375 F, and line an 8x8 casserole dish with parchment paper.
- Mix dry ingredients. Combine almond flour (1 Cup + 2 Tablespoons ), xanthan gum (1/2 teaspoon), baking soda (1/2 teaspoon), and salt (1/4 teaspoon) in a medium bowl and set aside.
- Cream. Use an electric mixer to cream the butter (1/2 cup), erythritol (3/4 cup), and vanilla extract (1 teaspoon) together in a large bowl. Add eggs (2) and continue to mix until smooth.
- Add flour combo. With the mixers on, add flour a little at a time.
- Fold in the low carb chocolate chunks (1 cup).
- Spread the dough into the prepared casserole dish, smoothing the top with your spatula. Place extra chocolate chunks on top.
- Bake in the preheated oven for 18 minutes. Remove, cover the top of your casserole dish with foil, then continue to bake for an additional 20 minutes. Allow the bars to cool in the pan before slicing. Enjoy!
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Lindsey's Tips
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Nutritional information is for 1 slice if you divide these cookies bars into 9 slices:
Nutrition
