Keto Dessert Recipes KETO DIET

Keto Chocolate Chip Cookie Bars

Keto Chocolate Chip Cookie Bars

Almond flour and sugar-free sweetener are used to make low-carb Keto Chocolate Chip Cookie Bars. These delicious cookie bars (also known as keto blondies) are great for anyone who are on a low-carb or ketogenic diet and/or needs to limit their sugar intake.

These gooey, delicious lumps definitely satisfy a cookie craving when you have a hankering for something sinful but don’t want your blood sugar to soar through the roof. They are both grain- and sugar-free.


Have a preference between bars and cookies? Most of the time, either cookies or bars would make me just as happy, but occasionally, you just want something rich and buttery to sink your teeth into.


Here we have keto chocolate chip cookie bars, or keto blondies, depending on your point of view.

Chocolate Chip

Keto chocolate chip cookie bars include fewer carbohydrates than regular chocolate chip cookie bars and are free of grains, sugar, and other additives.

Keto Chocolate Chip Cookie Bars Ingredients:
These low-carb blondies get their signature cookie flavor from butter, which we all like. Fat enhances flavor and serves as a binding agent in baked goods. Feel free to switch in lactose-free cookie bars if you use ghee in place of butter.

Sugar-Free Sweetener: We use a sugar-free granulated sweetener to keep these cookie bars free of added sugar. Use the sugar-free sweetener of your choice.


One egg will handle the bulk of the work needed to bind and puff these cookie bars.

Pure Vanilla Extract: Vanilla extract always improves cookie bars! You simply can’t get that warm, welcoming flavor any other way, and it adds just that!

Almond Flour: Almond flour serves as the foundation for these grain-free, low-carb cookie bars. When mixed with the correct ingredients, almond flour creates a treat that is fluffy and light with the ideal crunch! Additionally, it has plenty of fibre, good fats, and plant-based protein. I make sure the texture is comparable to a treat made with conventional all-purpose flour by using Super Fine Almond Flour.

Baking soda and sea salt are used to leaven the cookie bars and keep them from crumbling. All the tastes pop when you add sea salt!

The chocolate component of these cookie bars is made up of stevia-sweetened chocolate chips. You can break up a favorite sugar-free chocolate bar and use the pieces as chocolate chunks.

Making Chocolate Chip Cookie Bars on the Keto Diet:


Put an 8″ × 8″ baking pan in the oven and preheat it to 350 degrees Fahrenheit.

Using a stand mixer, whip the butter until it is frothy. Beat in the sweetener and vanilla extract until frothy and creamy. Use a rubber spatula to clean the mixer’s sides. Add the egg and mix thoroughly.

Beat until thoroughly blended after adding the cinnamon, sea salt, baking soda, and almond flour. The chocolate chips should be incorporated into the dough and distributed evenly.

Press the cookie dough into a uniform layer in the baking sheet after transferring it there. Add more chocolate chips if desired.

Bake for 20 to 25 minutes on the center rack of a preheated oven, or until the edges are golden brown and the bars appear firm. I baked mine for 20 minutes, then turned off the oven and left them in there for an additional 5 minutes.

Note: Bake for 18 to 20 minutes for gooier, under baked bars and for 25 to 30 minutes for firmer bars.


  • a half-pound of cream cheese (room temperature)
  • a half-cup of unsalted butter (room temperature )
  • 2 cups of sugar-free sweetener
  • 5 eggs
  • 1 teaspoon vanilla extract
  • almond flour, 1 cup
  • coconut flour, 1/3 cup
  • 1/four teaspoon of sea salt
  • Baking powder, 1 1/2 tablespoons
  • xanthan gum, half teaspoon
  • 1 cup of chocolate-free of sugar (Chocolate chips sweetened with stevia) Chips
  • 1 cup of walnuts, chopped


  1. Turn the oven on to 350 degrees. Put parchment paper on a cookie sheet that is 12 by 16 inches.) Use a 9-by-13-inch oiled baking pan for thicker bars.
  2. Beat(electric mixer) the sugar substitute, cream cheese, vanilla extract, and butter together.
  3. Five eggs should be added, one at a time, and well combined into the batter.
  4. Add the baking powder, xanthan gum, salt, coconut and almond flours, and baking soda.
  5. With a spatula, add the sugar-free chocolate chips and walnuts.
  6. In a 9-by-13-inch baking pan or 12×16-inch cookie sheet, evenly distribute the batter. 30 to 35 minutes in the oven, or until golden brown.
  7. Before slicing, let the cookie bars cool fully.

Nutrition Information:


Amount Per Serving:


More Delicious Recipes

Chicken Salad Low Carb 

Keto Zucchini Lasagna


Low-Carb Keto Avocado Toast

Keto Waffle Breakfast Sandwich


Unquestionably delicious and ideal for a gluten-free, low-carb keto diet are these low-carb keto cookie bars. We are certain that these chocolate chip bars can help you overcome your sugar cravings because each one has only 5 net carbohydrates.

You’ve come to the right place if you’re seeking for something that tastes like low-carb chocolate chip cookies but with much more deliciousness. With only a few basic cupboard supplies!

A little word about this recipe: Lily’s Sweets paid for its creation for an Instagram collaboration! Given how lovely and delectable the content is, we thought we had to include it to the blog as well. although it wasn’t necessary for us to.

In the body of this piece, we address frequently asked questions and offer advice, so if you have any queries, keep reading. In the post’s body, we also add a tonne of step-by-step images.

Advice for the top bars:

The preferable choice for the specified cook time is a 9×9 pan. You might need to extend the bake time by around 10 minutes if you’re using an 8×8 pan.
To give the bars time to set up after baking, wait at least an hour before cutting into them. We prefer to let them a few hours to cool.
When the cookie bars are fresh out of the oven, salting them will help them adhere to the melting chocolate.
To help them deflate more quickly and to add some wonderful cracks and texture to the top, we prefer to quickly invert the pan of cookie bars onto a cutting board after they have finished cooking.
In this instance, the warm, melted butter will actually aid in the sweetener’s dissolution.


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