Stop, drop, and make these low carb 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.
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.
Literally, everything! But if I had to be more specific, here’s why you should make these low carb 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.
If you have any leftover (we never do!) store them in a resealable baggie in the fridge.
Reheat your low carb 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.
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 chocolate. Try sugar free chocolate chips, low carb dark chocolate, or even sugar free white chocolate.
- Make an almond flour sugar cookies bar by skipping the chocolate chunks. Then cover it in low carb cream cheese frosting — these are perfect for the holidays!
If you love cookies as much as I do, you’re going to LOVE all these low carb variations!
- Coconut Flour Cookies
- Low Carb Oatmeal Cookies
- Almond Flour Peanut Butter Cookies
- Almond Flour Shortbread Cookies
- Breakfast Cookies
Low Carb Cookie BarsPrint Recipe Pin Recipe
- 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 Low Carb Chocolate chunks
- Prep. Preheat oven to 375 F, and line an 8x8 casserole dish with parchment paper.
- Mix dry ingredients. Combine flour, xanthan gum, baking soda, and salt in a medium bowl and set aside.
- Cream. Use an electric mixer to cream the butter, erythritol, and vanilla together in a large bowl. Add eggs and continue to mix until smooth.
- Add flour combo. With the mixers on, add flour a little at a time.
- Fold in the chocolate chunks.
- 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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