Keto Chocolate chip cookie bars!

Introduction: Embark on a culinary journey to flavor paradise with our indulgent Keto Chocolate Chip Cookie Bars. Crafted with care and bursting with rich flavors, these bars are a testament to the delicious possibilities of keto-friendly desserts. From the creamy texture of cream cheese to the delightful crunch of walnuts and the sweetness of sugar-free chocolate chips, each bite offers a symphony of taste sensations that will transport you to dessert heaven.

Recipe Details:

Ingredients:

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 2 cups sugar substitute
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum (optional, for chewiness)
  • 1 cup sugar-free chocolate chips (e.g., Lily’s stevia-sweetened chocolate chips)
  • 1 cup chopped walnuts

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 12×16 inch cookie sheet with parchment paper. Alternatively, for thicker bars, use a greased 9×13 inch baking pan.
  2. In a mixing bowl, beat together the cream cheese, butter, vanilla extract, and sugar substitute using an electric mixer until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated into the batter.
  4. Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum until evenly combined.
  5. Gently stir in the sugar-free chocolate chips and chopped walnuts using a spatula, ensuring they are distributed throughout the batter.
  6. Spread the batter evenly onto the prepared cookie sheet or baking pan.
  7. Bake in the preheated oven for 30-35 minutes, or until the bars are golden brown and set.
  8. Allow the cookie bars to cool completely before slicing into squares or bars.
  9. Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Conclusion: Savor the joy of guilt-free indulgence with our Keto Chocolate Chip Cookie Bars, a delightful treat that will satisfy your sweet cravings without derailing your keto lifestyle. Perfect for sharing with loved ones or enjoying as a solo indulgence, these bars offer a harmonious blend of textures and flavors that are sure to please even the most discerning palate. Whether enjoyed fresh from the oven or stored for later enjoyment, these heavenly bars are bound to become a favorite in your keto dessert repertoire. So why wait? Treat yourself to a taste of dessert paradise today!


OMG !!! I Just made first time Keto Chocolate chip cookie bars! It’s really delicious and also easy to make! I’m so proud of myself i feel like i’m in heaven ! I loved these Keto Chocolate chip cookie Bars!🤤🤤

Indulge your taste buds in a heavenly experience with these delectable Keto Chocolate Chip Cookie Bars. Easy to make and truly scrumptious, these bars are a testament to the delicious possibilities of keto-friendly desserts. From the creaminess of cream cheese to the delightful crunch of walnuts and the sweetness of sugar-free chocolate chips, each bite is a journey into flavor paradise.

Ingredients:

  • 8 ounces of cream cheese (room temperature)
  • 1/2 cup unsalted butter (room temperature )
  • 2 cups of sugar substitute
  • 5 eggs
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1/3 cup of coconut flour
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons of baking powder
  • 1/2 tsp xanthan gum (optional but this is what makes this cookie bar a little chewy)
  • 1 cup of sugar-free chocolate chips (I use Lily’s stevia-sweetened​ chocolate chips )
  • 1 cup of chopped walnuts

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Line a 12×16 inch cookie sheet with parchment paper. )For thicker bars use 9×13 greased baking pan.
  2. Using an electric mixer beat together the butter, cream cheese, vanilla extract and sugar substitute.
  3. Add the five eggs one at a time, mix well making sure the eggs are well incorporated into the batter.
  4. Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum.
  5. Stir in the sugar-free chocolate chips and walnuts with a spatula.
  6. Spread the batter evenly unto a 12X16 inch cookie sheet or 9×13 baking pan. Bake for 30-35 minutes or until golden brown.
  7. Allow cookie bars to cool completely before slicing.
  8. Store any leftovers in the refrigerator for 5 days or freeze for up 3 weeks.