• Skip to main content
  • Skip to primary sidebar

A Full Living

menu icon
go to homepage
  • Winter
  • Recipes
  • Portfolio
  • About Us
  • Work Together
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Winter
    • Recipes
    • Portfolio
    • About Us
    • Work Together
    • Facebook
    • Instagram
    • YouTube
  • ×

    A Full Living » Blog » Dessert Recipes

    Published: May 18, 2021 · Modified: Feb 22, 2022 by Briana · This post may contain affiliate links.

    Keto Chocolate Chip Cookie Bars (Gluten Free)

    Jump to Recipe Print Recipe
    Keto Chocolate Chip Cookie Bars (Gluten Free) graphic with text

    These ooey gooey keto chocolate chip cookie bars are completely sugar and gluten free, absolutely decadent and so easy to make at home! Crisp around the edges, with a soft and chewy center, with no shortage of semi-sweet sugar free chocolate chips.

    closeup shot of keto chocolate chip cookie bars with salt flakes

    These low carb keto cookie bars are undeniably delicious, and perfect for a gluten free, low carb keto lifestyle. With only 5 net carbs per each of these chocolate chip bars, we're confident that these can help kick your sugar cravings.

    If you're looking for something that tastes like low carb chocolate chip cookies, with even more decadence, you've come to the right place. With just a few staple pantry ingredients, you'll whip these up in no time!

    Quick note about this recipe: it was originally created for a paid Instagram collaboration with Lily’s Sweets! We decided we absolutely had to bring the content over to the blog as well, (it’s gorgeous and delicious!) but we weren’t required to. 🙂 Thanks for supporting brands that help us bring fresh, free content to you, our readers!

    Feel free to skip to the recipe card if you're ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you're wondering something. We do also include tons of step by step pictures in the body of the post.

    Ingredients:​

    Chocolate Chip Cookie Bars Ingredients Graphic
    • Unsalted butter - We will melt the butter, and actually allow it to be warm to combine and dissolve the sweeteners a little better. Don't worry, it will have plenty of time to cool off before adding in the eggs!
    • Sugar free sweeteners - We use a mixture of brown sugar Swerve, and granular Swerve for the best texture and taste. Personally we find that adding half brown sugar substitute really creates an awesome texture, and molasses like taste that can't be beat. You could of course use all granular sweetener if you want.
    • Cream cheese - Softened on the counter for at least an hour. Cream cheese helps these gluten free bars hold together, as well as add a great texture.
    • Vanilla extract - Essential for a classic chocolate chip cookie bar flavor.
    • Eggs - Room temperature eggs make the best texture.
    • Almond flour and coconut flour- The base of these yummy bars is made from almond flour! We use a mixture of both almond and coconut to get just the right texture.
    • Xanthan gum - A pretty essential part of gluten free baking. Xanthan gum helps hold the bars together.
    • Salt - Salt is an essential part of all baked goods! It enhances sweetness and flavor. We use kosher salt in the actual bars themselves, and then sprinkle on flakey sea salt after baking for the perfect bite.
    • Baking soda - We use a little baking soda, not baking powder, as a leavening agent in these bars. We don't want too much of a rise, so we don't use too much. Baking powder would make these bars too "cakey".
    • Semi-sweet sugar free chocolate chips - As we mentioned above , we love Lily's semi-sweet chocolate chips for these bars. You can use whatever your favorite brand or variety is. Dark chocolate and milk chocolate work perfectly too.

    You will find all the links to the tried and true ingredients we use in the recipe card below.

    This recipe is now also available as a Google Web Story!

    How to Make Keto Chocolate Chip Cookie Bars:

    Preheat oven to 350°F. Grease a 9×9 pan, then line with parchment. In a large bowl, cream together sweetener and warm butter with a hand mixer until light and fluffy, about 5 minutes.

    melted butter with brown sugar replacement and granular swerve
    butter mixed with brown sugar swerve in a glass bowl

    Add in cream cheese and vanilla extract, and continue mixing together until there are no lumps of cream cheese, about another 3-5 minutes. Add in eggs one at a time until completely incorporated, but don't over mix.

    cream cheese with butter and brown sugar swerve mixture
    creamed together cream cheese butter and sugar replacement
    eggs in a a bowl with wet ingredients for keto cookie bars
    eggs creamed together with butter sweetener cream cheese and vanilla extract

    In a separate bowl, whisk together almond flour, coconut flour, salt, baking soda, and xanthan gum. Combine the wet and the dry ingredients, folding together the batter with a rubber spatula. Don't over mix.

    dry gluten free flours in a bowl for cookie bars
    combining wet ingredients with dry ingredients for cookie dough in a large bowl

    Fold in the chocolate chips, reserving some for the top. Spread the batter into the prepared baking pan and smooth the top to even it out. Press in the remaining chocolate chips all over the top. 

    folding semi sweet chocolate chips into batter for keto chocolate chip cookie bars
    mixed together cookie dough with chocolate chips in a bowl
    raw chocolate chip cookie bars in a parchment lined baking sheet with semi sweet chips pressed on top

     Bake for 25-30 minutes, until a toothpick comes out mostly clean, and the edges are lightly browned. Sprinkle with flakey sea salt, and allow to cool in the pan for 10 minutes, before transferring to a wire cooling rack for at least 1 hour before cutting and serving.

    keto chocolate chip cookie bars in a parchment lined baking sheet
    chocolate chip cookie bars sprinkled with sea salt

    After bars have cooled, cut in and serve!

    cut bars of keto chocolate chip cookies
    close up shot of a keto chocolate chip cookie bar with sea salt

    Tips For The Best Bars:

    • A 9x9 pan is the better option for the cook time outlined. If using an 8x8 pan, you may need to add about 10 minutes to the bake time.
    • Wait at least an hour to cut into the bars after baking so that they have time to set up. We like to let them cool for a few hours. Allow to cool for at least 10 minutes in the pan, then remove from the pan using parchment paper and allow to cool on a cooling rack. 
    • Salting the cookie bars right after they come out of the oven will help them stick to the melted chocolate. 
    • We like to drop the pan of cookie bars onto a cutting board right after they have cooked to help them deflate faster, and to give some nice cracks and texture in the top. 
    • Warm, melted butter will actually help dissolve the sweetener in this case. We will have plenty of time spent creaming together the butter and sweetener so that the butter won't be too hot when we add in the eggs.
    • Room temperature cream cheese and eggs will create the best results. This is important for all baked goods to avoid eggs from scrambling or butter from seizing (if the batter is too cold).

    How To Tell When the Bars Are Done:

    Everyone is a little different with their preferences when it comes to done-ness, but you definitely don't want the batter to be raw. You will want the tops and edges of the bars to be lightly browned.

    When you insert a toothpick into the center, you will want a few crumbs to cling to it if you prefer a nice and moist, chewy center.

    What Makes These Bars So Chewy?

    Using melted butter instead of room temperature makes the bars more chewy. We also add in slightly more almond flour, along with cream cheese and 2 whole eggs to make these bars super chewy! They still have an incredible crispy edge, so they're basically perfect.

    In addition, adding some brown sugar replacement helps add more moisture to the dough, as well as some incredible molasses like flavor.

    Storing the Cookie Bars:

    You can keep these cookie bars covered at room temperature for a day or two, but you will need to refrigerate them in an airtight container. These cookies will keep in the fridge for up to one week. You can also wrap the bars really well in plastic wrap, the store in the freezer for up to 3 months.

    The longer these sit at room temperature, the more moisture will evaporate and the more crumbly they will become.

    square of a keto chocolate chip cookie bar sprinkled with sea salt surrounded by other cookie bars on parchment paper

    More Recipes To Try:

    • Almond Flour Banana Muffins with Chocolate Chips
    • Keto Peanut Butter Chocolate Chip Cookies with Peanut Butter Cups
    • Low Carb Banana Dream Cake with Peanut Butter Frosting
    • White Chocolate Raspberry Tart (Gluten Free, Keto) > made with Lily's white chocolate chips!
    • Kitchen Sink Brownies (Low Carb, Gluten Free)
    • Brownie Blondies

    Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site! You can also sign up for our email list to be notified as soon as new recipes hit the blog!

    Shop This Recipe:

    Want to get supplies for this recipe or shop our keto kitchen or pantry? We've linked our favorites above and right here in our Amazon Store!  

    A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    chocolate chip cookie bars on parchment with semi sweet chocolate chips falling off

    If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!

    If you could please leave a comment and/or a rating if you loved this recipe, we would be forever grateful! (Ratings helps users find our recipes, since users say that they like them!)

    Thanks for stopping by! Be sure to subscribe to our email newsletter so you're the first to know about new recipes we post on our blog.

    Until Next Time,
    Briana & Chamere

    square of a keto chocolate chip cookie bar sprinkled with sea salt surrounded by other cookie bars on parchment paper

    Keto Chocolate Chip Cookie Bars (Gluten Free)

    These ooey gooey keto chocolate chip cookie bars are completely sugar and gluten free, absolutely decadent and so easy to make at home! Crisp around the edges, with a soft and chewy center, with no shortage of semi-sweet sugar free chocolate chips.
    5 from 2 votes
    Print Pin Rate SaveSaved!
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Cooling time: 1 hour
    Total Time: 1 hour 45 minutes
    Servings: 12 servings
    Author: Briana

    Ingredients

    • 8 tablespoons unsalted butter, melted (warm melted butter will help dissolve the brown sugar replacement)
    • ½ cup granular erythritol
    • ½ cup brown sugar replacement
    • 4 ounces cream cheese, softened
    • 1 tablespoon vanilla extract
    • 2 whole eggs, room temperature
    • 2 cups almond flour (224 grams)
    • ¼ cup coconut flour (30 grams)
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • ½ teaspoon xanthan gum
    • 1 cup sugar free semi-sweet chocolate chips (160 grams)
    • flakey sea salt

    Instructions

    • Preheat oven to 350°F. Grease a 9x9 pan, then line with parchment. In a large bowl, cream together sweetener and warm butter with a hand mixer until light and fluffy, about 5 minutes. Add in cream cheese and vanilla extract, and continue mixing together until there are no lumps of cream cheese, about another 3-5 minutes.Add in eggs one at a time until completely incorporated, but don't over mix.
    • In a separate bowl, whisk together almond flour, coconut flour, salt, baking soda, and xanthan gum.Combine the wet and the dry ingredients, folding together the batter with a rubber spatula. Don't over mix.
    • Fold in the chocolate chips, reserving some for the top. Spread the batter into the prepared baking pan and smooth the top to even it out. Press in the remaining chocolate chips all over the top. Bake for 25-30 minutes, until a toothpick comes out mostly clean, and the edges are lightly browned.
    • Sprinkle with flakey sea salt, and allow to cool in the pan for 10 minutes, before transferring to a wire cooling rack for at least 1 hour before cutting and serving. Cut in, and enjoy!
    • This makes 12 large size bars, or 16 medium sized bars. These will store in the fridge in an air tight container for up to 1 week, or in the freezer for 3 months if wrapped tightly in plastic and store in an air-tight container.

    Notes

    • If using a 8x8 pan, you may need to add around 10-15 minutes minutes to the bake time. As always, use a toothpick to determine if the center is fully cooked. 
    • Wait at least an hour to cut into the bars after baking so that they have time to set up. We like to let them cool for a few hours. Allow to cool for at least 10 minutes in the pan, then remove from the pan using parchment paper and allow to cool on a cooling rack. 
    • Salting the cookie bars right after they come out of the oven will help them stick to the melted chocolate. 
    • We like to drop the pan of cookie bars onto a cutting board right after they have cooked to help them deflate faster, and to give some nice cracks and texture in the top. 

    Nutrition

    Calories: 204kcal | Carbohydrates: 9g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 244mg | Potassium: 13mg | Fiber: 5g | Sugar: 1g | Vitamin A: 271IU | Calcium: 38mg | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Dessert
    Cuisine: American

    « Buffalo Turkey Meatballs (Keto, Gluten Free)
    Keto Shrimp and Broccoli Skillet »

    Reader Interactions

    Comments

    1. Isabel Lopez says

      January 25, 2022 at 9:55 am

      Hi! Very interested in making these delicious bars. If i don’t xanthum gum, can i use something else?

      Reply
      • Briana says

        January 25, 2022 at 12:55 pm

        Hey Isabel!

        Xantham gum is our top choice (and truthfully the only thing we have tested with) but I'm sure ground flax seeds or gelatin would work as well.

        If you don't have any of these things, the bars will still turn out delicious, but they may just be a bit more on the crumbly side. Let us know how it goes!

        Reply
    2. Nessa says

      December 27, 2021 at 4:29 pm

      Can this recipe be made for regular cookies instead of bars

      Reply
      • Briana says

        December 27, 2021 at 11:25 pm

        I'm sure it can, but we haven't tested it yet, so unfortunately we can't be 100% sure!

        Reply
    3. Nandy says

      August 22, 2021 at 4:42 pm

      5 stars
      I’ve had to keep this one on rotation. My husband is constantly requesting I make bars. It’s that good! I use different types chocolate chips for variety. Thanks for creating this amazing recipe.

      Reply
      • Briana says

        August 22, 2021 at 10:46 pm

        Hey Nandy! Thank you so much for the sweet comment! This is so awesome to hear. It's one of our favorite desserts we've ever made! 😍 Thanks for being a fan!

        Reply
    4. Yvonne says

      July 20, 2021 at 8:42 am

      They look and smell lovely but I think the 9x9 pan is a better option. I used an 8x8 and the middle was still pretty raw even after baking longer than the time outlined in the recipe. I’ll try it again and see how it goes.

      Reply
      • Briana says

        July 20, 2021 at 11:18 am

        Hey Yvonne, thanks for the message. I went ahead and updated the instructions to make it more clear that a 9x9 pan is a better option. I hope you were able to keep baking the bars to get them to a point you like!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Briana and Chamere in Norway Opera House

    Hi, We're A Full Living! Bringing wholesome recipes, treats, & drinks for all occasions!

    More about us→

    Winter Recipes

    • Steak and Seafood Skillet with Parmesan Cream Sauce
    • Beef Bourguignon Pressure Cooker Recipe
    • Chicken and Butternut Squash Recipe with Parmesan Sauce
    • Keto Mushroom Sauce Recipe
    • KFC Famous Bowl Recipe
    • Jalapeño Popper Chicken Skillet Recipe

    Trending Recipes

    • Cowboy Butter Dipping Sauce
    • How To Blanch and Peel Pearl Onions
    • How To Cook Melt in the Mouth Roast Beef with Gravy
    • Air Fryer Short Ribs
    • Lavender Gin Cocktail (Gin Fizz)
    • Sugar Free Apple Cider (Low Carb)
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About us

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Us
    • Portfolio

    As an Amazon Associate, we earn from qualifying purchases. This website earns income from ads.

    Copyright © 2023 A Full Living