Keto chocolate chip cookie bars made with only 6 ingredients. These easy no-bake cookie bars are grain-free, refined sugar-free and paleo friendly! A perfect healthier dessert recipe for the warm summer months.
We’re officially GO for no-bake season here in Reno. While I do bake even in the heat of the summer, I also love a great no-bake treat recipe.
The concept behind stirring up tasty ingredients in a bowl and having a treat ready in mere minutes is very attractive to me!
Because my Keto Edible Cookie Dough was such a hit last year, I figured I would kick off my own no-bake season with a very similar treat – no-bake keto chocolate chip cookie bars.
The idea is the same: it’s basically edible (eggless) cookie dough in bar form. It tastes JUST like regular cookie dough! AND it’s sugar-free, low-carb, and jammed with healthy fat! Basically checks all my dessert boxes, and is ideal for those who follow a low-carb lifestyle.
How to Make Keto No-Bake Chocolate Chip Cookie Bars:
These no-bake keto chocolate chip cookie bars are made with 6 ingredients: almond flour, almond butter, ghee (or coconut oil to make vegan), sugar-free sweetener, and chocolate chips.
Gather up all your ingredients. Add the almond butter and ghee to a mixing bowl and microwave it for 20 to 30 seconds, or until softened. You want these ingredients to be melty so that they stir easily.
Add the remaining ingredients except the chocolate chips to the mixing bowl and stir until well-combined. Once the dough is well-mixed, fold in the chocolate chips.
Transfer the cookie dough to a parchment-lined loaf pan (mine is 9” x 5”) and freeze for 1 hour. When you’re ready to serve, thaw, then use a sharp knife to cut squares.
Store leftovers in the refrigerator or freezer in a sealed container or bag.
I love adding pure vanilla extract (1 tsp), ground cinnamon (½ tsp), and sea salt (¼ tsp) to these cookie bars. For me, these flavors yield a well-rounded, hyperpalatable dessert. To keep the ingredients list short, you can skip these optional add-ins but I do recommend the sea salt at a bare minimum).
To keep this recipe keto, you’ll need to use a zero-sugar sweetener, such as Monk Fruit Sweetener, Swerve, or Truvia. I use a Swerve Confectioners Sweetener and love the way the flavor and consistency of these bars turns out.
I have also tried the recipe using monk fruit sweetener and do love the texture but feel as though the flavor wasn’t quite there. In addition, I have tried Swerve Granular Sweetener (not the confectioner’s version) and the bars turned out a bit grainy. Still delicious, just not very smooth.
If you don’t use a zero-calorie confectioners sweetener, my next recommendation would be for you to use liquid stevia (I haven’t tested the recipe with Stevia yet, so I’m not sure how much you would use), or a zero-sugar liquid sweetener.
If you go for a syrup sweetener (this includes pure maple syrup), be sure you offset the amount of sweetener with equal parts almond flour. For instance, if you use ½ cup syrup sweetener, add another ½ cup of almond flour.
- Replace the almond flour with hazelnut flour.
- Substitute sunflower seed butter, peanut butter, or cashew butter for the almond butter.
- Use coconut oil instead of ghee (or grass-fed butter) if you’re sensitive to dairy. I will say, the ghee is pivotal in giving the bars that actual chocolate chip cookie dough flavor…because: butter.
- Add 2 scoops collagen peptides.
That’s it! Let these no-bake cookie bars be the easiest thing you make all spring and summer! Enjoy!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make these Keto No-Bake Chocolate Chip Cookie Bars, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
More Keto Dessert Recipes:
- Keto Chia Pudding
- Keto Chocolate Chip Cookies
- Low-Carb Carrot Cake
- Homemade Peanut Butter Cups
- Keto Snickerdoodles
- Low-Carb Peanut Butter Fudge
- 1 cup almond flour
- 1/2 cup almond butter
- 1/4 cup ghee, see note*
- 1/2 cup confectioners sugar-free sweetener
- 1/2 cup sugar-free chocolate chips
- Add the almond butter and ghee to a mixing bowl and microwave it for 20 to 30 seconds, or until softened. You want these ingredients to be very soft (or melted) so that they stir easily.
- Add the remaining ingredients except the chocolate chips to the mixing bowl and stir until well-combined. Once the dough is well-mixed, fold in the chocolate chips.
- Transfer the cookie dough to a parchment-lined loaf pan (mine is 9” x 5”) and freeze for 1 hour. When you’re ready to serve, thaw, then use a sharp knife to cut squares.
- Store leftovers in the refrigerator or freezer in a sealed container or bag.
*You can also use grass-fed butter or coconut oil.
Nutrition InformationYield 8 Serving Size 1 of 12
Amount Per Serving Calories 177Total Fat 15gSaturated Fat 6gUnsaturated Fat 0gCarbohydrates 9gFiber 3gProtein 6g