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.
Servings: 12 servings
Calories: 204kcal
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