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Keto Chocolate Chip Cookie Bars

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.

Keto Chocolate Chip Cookie Bars - sugar-free low-carb cookie bars made with almond flour that are perfectly gooey, soft and chewy with an amazing crisp!

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 made with almond flour and sugar-free sweetener are a sugar-free low-carb dessert. Perfectly chewy, gooey, and crispy!

Keto chocolate chip cookie bars are grain-free, sugar-free, and are lower in carbohydrate than your standard chocolate chip cookie bar.

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.   

Keto Cookie Bars made with almond flour - grain-free, sugar-free low-carb dessert recipe!

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.

How to make keto cookie bars in a stand mixer

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!

Transfer the cookie dough to an 8 x 8 square pan
Sprinkle more chocolate chips on top of the cookie bars

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.

Grain-Free Low-Carb Cookie Bars made with almond flour and sugar-free sweetener. Keto, gluten-free and delicious!

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.

Grain-Free Keto Chocolate Chip Cookie Bars made with almond flour and sugar-free sweetener - perfectly gooey, chewy and crispy low-carb dessert 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 Cookie Bars made with almond flour - grain-free, sugar-free low-carb dessert recipe!

Keto Chocolate Chip Cookie Bars

Yield: 16 cookie bars
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Keto Chocolate Chip Cookie Bars made with almond flour and sugar-free sweetener. Perfectly chewy, gooey and crispy.

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” baking pan with parchment paper.
  2. 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.
  3. 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.
  4. Transfer dough to the parchment-lined baking pan and press into an even layer. If desired, add more chocolate chips on top!
  5. 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.
  6. Remove bars from the oven and allow them to cool for at least 40 minutes before slicing and serving.
Nutrition Information
Yield 16 Serving Size 1 of 16
Amount Per Serving Calories 140Total Fat 13gUnsaturated Fat 0gCarbohydrates 10gFiber 4gProtein 4g

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Almond Flour Grain-Free Keto Chocolate Chip Cookie Bars made with almond flour and sugar-free sweetener - perfectly gooey, chewy and crispy low-carb dessert recipe

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Grace Konopka

Wednesday 6th of July 2022

Hi. These are great but I'm trying to figure out how one serving (1 Bar) is 6 net grams of carbs. The only thing with real carbs is the Almond flour (1.5 cups = 18g net carbs + 1 egg (.4 g. carbs) divided by 16 bars = 1.15 g.

I don't really count the choc chips with Erythritol because it's 8g carbs (14g) - 6g fiber= 3g net carbs which is sugar alchohol from the Erythritol (which is excreted). However, I always seem to have trouble with these calculations. Let me know where I've gone wrong. Thanks.

Brenda

Friday 27th of May 2022

Can u use gluten flour instead of almond flour for the cookie recipe?

Julia

Friday 27th of May 2022

Hi Brenda! I haven't tested the recipe using GF flour so I'm not sure whether or not it would be a 1:1 replacement for the almond flour. I would omit the oat fiber and try the GF Flour as a replacement for just the almond flour. Let me know how they turn out! xoxoxo

Erica

Thursday 12th of May 2022

I don't understand how the pan is an 8x8 but you can make 16 servings? I made it with a 9x9 and my square sizes are the same in the picture but only made 9 squares? If I would have used an 8x8, they would have been tiny and not the size in the picture. I wasn't too thrilled about this because each square is more calories this way. So I had to cut them tiny tiny.

Joni

Saturday 13th of November 2021

I’ve made these bars twice now. The first time I used unsalted butter. The second time I used ghee butter. Both times, the bars were crumbly and wouldn’t stick together in form. What would you suggest?

Julia

Sunday 14th of November 2021

Hi Joni!

A couple of questions - what brand of almond flour did you use, and did you allow the bars to cool to room temperature after baking them?

You could try adding 2 to 3 tablespoons of coconut flour, but I'd be curious if its a difference in the brand of almond flour. I've found varying brands of almond flour have different absorbencies, so depending on the brand it could be that yours absorbs more. But if you used Bob's Red Mill's finely ground almond flour, I would say adding the coconut flour should do the trick.

Also, you could try my Keto Chocolate Chip Cookie recipe if you are open to cookies instead of bars :D Hope this helps!! xoxoxox

Beth

Friday 12th of November 2021

WOW! I made these last night and my husband says they are officially the best chocolate chip cookies I've made (and I've been doing all of our keto cooking for several years!). I mixed granulated swerve with brown-sugar style swerve to give it a bit of Tollhouse cookie flavor. The texture definitely improves after they have a chance to sit and firm up. Thanks so much for sharing this recipe! It was quick, easy, and made the perfect amount.

Julia

Saturday 13th of November 2021

That's so great to hear, Beth! Thrilled you and your husband enjoy them. Definitely agree regarding the texture! Cheers! xoxox

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