Keto Chocolate Chip Cookie Bars made low-carb with almond flour and sugar-free sweetener. These tasty cookie bars (or keto blondies) are ideal for those following a low-carb or keto diet, and/or folks who need to watch their sugar intake.
Grain-free and sugar-free, these lumps of gooey delight really quench a cookie craving when you have a hankering for something sultry but you don’t want your blood sugar to shoot through the roof.
Bars or cookies…do you have a preference? The majority of the time, I’d be equally happy with either cookies or bars, but sometimes you just want something thick and buttery to sink your teeth into.
Enter: Keto Chocolate Chip Cookie Bars…or Keto Blondies, depending on how you view the world.
Keto chocolate chip cookie bars are grain-free, sugar-free, and are lower in carbohydrate than your standard chocolate chip cookie bar.
Ingredients for Keto Chocolate Chip Cookie Bars:
Butter: Butter gives these low-carb blondies that iconic cookie flavor we all love so deeply. Fat in baked goods adds flavor and helps bind everything together. If you do ghee instead of butter, feel free to make the swap for lactose-free cookie bars.
Sugar-Free Sweetener: In order to keep these cookie bars sugar-free, we use a sugar-free granulated sweetener. You have many options when it comes to sweeteners! Use your favorite granulated sugar-free sweetener, such as Truvia, monk fruit sweetener, xylitol, erythritol, Swerve, etc. My favorite zero-calorie sweetener for baking is Swerve.
Egg: Used to bind and puff these cookie bars, we just need one egg to do some heavy lifting.
Pure Vanilla Extract: Cookie bars are always made better with vanilla extract! It adds that warm and inviting flavor that you just can’t get in any other way!
Almond Flour: The base of these grain-free low-carb cookie bars is almond flour. Almond flour makes a light and fluffy treat with the perfect crisp when combined with the right ingredients! It is also full of healthy fat, fiber, and some plant-based protein. I use Super Fine Almond Flour, which ensures the texture is similar to a treat using regular all-purpose flour.
Varying brands of almond flour contain different absorbencies. If you’re finding the cookie dough to be overly dry or crumbly, add melted butter or coconut oil one tablespoon at a time until it comes together in a thick dough.
Baking Soda & Sea Salt: Used for leavening the cookie bars and holding them steadfast, we use baking soda. Sea salt makes all the flavors POP!
Chocolate Chips: Stevia-sweetened chocolate chips are the chocolate portion of these cookie bars! If you have a favorite sugar-free chocolate bar, you can chop it up and use it for chocolate chunks.
How to Make Keto Chocolate Chip Cookie Bars:
Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” baking pan with parchment paper.
Beat the butter in a stand mixer (or in a mixing bowl with an electric hand mixer) until fluffy. Add the sweetener and vanilla extract and beat until creamy until fluffy. Scrape the sides of the mixer with a rubber spatula. Add egg and beat until well combined.
Add the almond flour, baking soda, sea salt and cinnamon and beat until well-combined. Beat in the chocolate chips until evenly distributed throughout the dough.
Transfer the cookie dough to the baking pan and press into an even layer. If desired, add more chocolate chips on top!
Bake on the center rack of the preheated oven for 20 to 25 minutes, until edges are golden brown and the bars seem firm. I let mine go for 20 minutes, then turn off the oven and let them sit for another 5 minutes in the oven.
Note: for gooier, under-baked bars, bake for 18 to 20 minutes and for firmer bars, bake for 25 to 30 minutes.
Remove bars from the oven and allow them to cool for at least 40 minutes before slicing and serving.
Can I Replace Almond Flour with Coconut Flour?
I don’t recommend using coconut flour as a 1:1 replacement for almond flour in this recipe because it absorbs 4 times more liquid than any other flour. In order to bake cookie bars using coconut flour, you will need to follow an entirely different recipe.
If you have an allergy to almonds, you can use hazelnut flour in a 1:1 replacement in this recipe.
If you’re looking for more delicious keto dessert recipes, check out my Giant Chewy Keto Chocolate Chip Cookies, Keto Snickerdoodles, and my Espresso Keto Brownies!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Keto Chocolate Chip Cookie Bars
Ingredients
- 1 stick (1/2 cup) unsalted butter, or ghee, softened (not melted)
- 1/3 cup sugar-free sweetener of choice
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups Super Fine Almond Flour
- 1/2 tsp ground cinnamon optional
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” baking pan with parchment paper.
- Beat the butter in a stand mixer (or in a mixing bowl with an electric hand mixer) until fluffy. Add the sweetener nd vanilla extract and beat until creamy until fluffy. Scrape the sides of the mixer with a rubber spatula. Add egg and beat until well combined.
- Add the almond flour, baking soda, sea salt and cinnamon and beat until well-combined. Beat in the chocolate chips until evenly distributed throughout the dough.
- Transfer dough to the parchment-lined baking pan and press into an even layer. If desired, add more chocolate chips on top!
- Bake on the center rack of the preheated oven for 20 to 25 minutes, until edges are golden brown and the bars seem firm. I let mine go for 20 minutes, then turn off the oven and let them sit for another 5 minutes in the oven. For gooier, under-baked bars, bake for 18 to 20 minutes and for firmer bars, bake for 25 to 30 minutes.
- Remove bars from the oven and allow them to cool for at least 40 minutes before slicing and serving.
Video
Nutrition
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5 ⭐️ 🥳 My pan is 9”. Baked for 20 minutes then turned oven off and left in five minutes more. I also let cool for an hour before I cut them. I am not sharing. 😂Normally I take goodies to work. I am going to bag up two at a time and freeze.
LOL I’m so happy you like them, Heidi! I definitely support not sharing from time to time 😉 xoxoxo
Hi there, at what point are you supposed to add in the vanilla extract? It is listed in the ingredients but not the directions. Because of this, I ended up forgetting it until it had been in the oven for 7 minutes and figured oh well. They still tasted delicious, but want to be sure I try adding it next time. Thank you!
Hi Kelly! Apologies for that! I add the vanilla and sweetener at the same time (so beat the butter, sweetener, and vanilla together first). I’m glad you enjoyed the bars! xoxo
Just out of curiosity how much does this treats cost?
My grandchildren helped me make these! Really delicious, stuck to the recipe!
I’m so happy you and your grandchildren enjoy them! Thanks so much for the sweet note, Christy!! xoxoxo
6 carbs per choc chip bar?
Can maple syrup be used as the sweetener?
Hi Deborah,
I haven’t tested the recipe using pure maple syrup, but I think it would work great as long as you offset the liquid by adding more almond flour 🙂 As an alternative, you can use coconut sugar as a 1:1 replacement for the sugar-free sweetener. Hope you enjoy! xoxo
Loved these, so glad I found a lower carb recipe with sugar free sweetener 🤗
Hard to find good alternatives that still turn out so tasty, thank you 😋😊
Amazingly, I have all the ingredients to make these. My project for tomorrow, yay!
That’s awesome! Hope you love them, Cathy! xoxo
How did you calculate the carbs? I’m coming up with a different amount.
Hi Ryan,
I used MyFitnessPal and calculated them using Swerve as the sweetener and Lily’s for the chocolate chips. It’s definitely possible I made a mistake. What did you get?
Hi Julia,
Maybe that’s why I’m coming up with a different number. I’m using Monk Fruit sweetener, which has zero net carbs. So the only ingredients with carbs I’m using is the Almond Flour and Lilly’s. With that I’m only coming up with little over 1 “net” carb per serving.
Thanks for the recipe, love them!
Ah, perfect! I’m glad you’re getting a lower carb count – that’s better than the alternative 😉 xoxoxo
These are truly delicious!! Making them for the 3rd time today since we started keto
I’m so happy you like them, Sue! xoxo
Nutrition info please?
Not finding the Nut. guide. How many carbs, fats, and calories???
Hi Barbara,
I added the nutrition facts to the recipe card. If you’d like to lower the carb count, you can reduce the chocolate chips to 1/2 or 2/3 cup 🙂 Hope you enjoy! xo
Which sweetener would you suggest?
Do these bars freeze well? I made them but probably won’t be able to finish a pan this week!
Hi Elyse!
Yes, they freeze very well! I cut them into squares first and then put them in a zip lock bag to store in the freezer 🙂
Hi Teresa,
Swerve granulated sweetener is my favorite in these cookie bars. I also like Monk Fruit Sweetener and Truvia 🙂
Thoughts on coconut oil as a sub?
Hi Willa,
It should work as long as you keep the coconut oil softened (not melted). Hope you enjoy! xoxoxo
Haha Meant to write * and not just skipping to the recipe helps.
Hahah. Looks delish. Thanks for all the recipe inspirations.
I made these tonight. Used Swerve brown sugar and a sugar free blend. They are 👌🏾Awesome 👌🏾. Truly hit my dessert sweet tooth spot.
How do you store them?
Thanks so much for sharing! I love Swerve’s brown sugar too 🙂 I wrap the baking dish in plastic wrap and store them on the counter for up to 2 days. If they last longer than that, I transfer the leftovers to a zip lock bag and freeze them for up to three months – I just snag one out of the bag whenever the craving strikes and heat it in the microwave for 20-ish seconds.
Oops scratch that comment haha reading and. Or just skipping to the recipe helps haha
Have you tried this recipe with coconut flour?
Hi Robyn,
I haven’t yet! I’ll swing back around and let you know if I do!